Recipe

Grilled Pork Chops With Onion Marmalade And Cauliflower Puree Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 10 months, 1 week ago I had some pork chops and a bag of cauliflower florets and wanted to make something different. Lately I have seen a lot of chefs making cauliflower puree so here is my spin on it :-) Prep:20m Cook:16m Servings:4	Luisascater
	grilled pork chops onion marmalade cauliflower puree

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Ingredients

For the pork chops:

4 thick cut boneless natural pork chops (Niman Ranch)

1/4 cup olive oil

1 cup of red wine (Zinfandel)

1 cinnamon stick

3 cloves of garlic, minced

1 sprig of rosemary, bruised

juice of 1/2 a lemon

kosher salt & fresh ground black pepper

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Onion Marmalade:

2 Tbsp. butter, divided

reserved pork chop marinade

1 medium red onion, sliced

1/3 cup honey

1/4 cup aged balsamic vinegar

fresh thyme leaves, chopped

kosher salt and pepper to taste

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Cauliflower Puree:

1 large head of cauliflower

few sprigs of fresh thyme

2 tablespoon cream cheese

1/4 cup grated Parmigiano-reggiano

3 cloves garlic , roasted

Lemon juice to taste

3 tablespoons unsalted butter

Kosher salt and white pepper to taste

Directions

For Pork Chops:

Make one or two slits into the fat that hugs that hugs the round part of your chops. Season each side with salt and pepper.

In a large bowl or zip-lock bag, add all your marinade ingredients and mix well. Reserve 3 tablespoons of marinade. Add your pork chops to the marinade in bag and ensure the chops are covered well by the marinade. Seal/cover and refrigerate for 3 hours. Bring back to room temperature before grilling.

Take pork chops out of marinade, pat fry with paper towels. Drizzle a little olive oil on the chops to coat and re-season with salt and pepper (keep the rosemary to throw into your hot coals for a great aroma and flavor).

Get your charcoal grill heated up to medium-high heat (no more than 400F).

Grill your chops for about 6 minutes per side (depending on thickness) over medium-high heat.

When your chops are done. Let them rest for 5 minutes before serving.

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For onion marmalade:

In a medium pot, add 1 tablespoon butter over medium heat and slowly saute your onions for about 5 minutes. Cover and reduce the heat to low and simmer for another 15 minutes.

Add the reserved marinade, honey and balsamic vinegar and reduce until you get the consistency of a jam or marmalade. Adjust seasoning with salt and pepper, finish with remaining 1 tbsp butter and reserve.

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For Cauliflower:

Bring a large pot of water to boil. Meanwhile, cut off the stems of the cauliflower and break into florets. Put florets, topped with fresh thyme and a few squirts of lemon juice, in a steamer basket atop the boiling water and steam for about 15 minutes or until totally tender.

In a food processor, puree the hot cauliflower with the cream cheese, Parmesan, roasted garlic, salt and pepper until smooth. Transfer to saucepan and add butter, 1 tbsp at a time until melted. keep warm.

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To plate:

Smear a dollop of cauliflower puree in center of plate. Top with pork chop and a dollop of onion marmalade on top. Garnish with fresh thyme leaves.

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Comments

krumkake 10 months, 1 week ago said:
Love your pictures, love your recipes...what more can I say? This is another mouth-watering post that I would like to try...the list just keeps growing. Thanks, luisa.

ttaaccoo 10 months, 1 week ago said:
Luisa, You really rock!! Your description of the plating of this over-the-top dish is exquisite without being snooty!! I'd like 2 plates, my husband would love it too.(I may even try it, although there is no "Niman Ranch" product where I reside!!)

trigger 7 months, 4 weeks ago said:
The onion marmalade sounds fantastic and of course your presentation is spot on Luisa.
I printed this out for a test run.
Five forks and big happy smile :)

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