How to make it

  • 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.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • 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.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • 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.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • 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.

Reviews & Comments 4

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    " It was excellent "
    trigger ate it and 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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  • ttaaccoo 12 years ago
    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!!)
    Was this review helpful? Yes Flag
  • krumkake 12 years ago
    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.
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