Wednesday, January 2, 2013

The Home Griddle : It's Pork Chop Time!


pomegranate pineapple pork-chop
what is a chef's kitchen without a grill?  It is just a stove top that makes magic without the grill marks, that is what.  Any who! I invested into a stove top double sided griddle-grill and well, it has gotten a fair share of play in my kitchen.  

necessary ingredients:
1 lbs center cut bone in pork-chops
1 can of pineapples in their juice
1 cup of pomegranate seeds
1 half of a grapefruit chopped
1/2 cup of chopped green scallions
1 cup arugula
1/4 cup chopped garlic
1/4 chopped shallots 
1 tbsp of honey
1 tbsp of lime juice
salt and pepper
extra virgin olive oil (EVOO)

marinade:
In a bag combine
1 cup of pineapple juice (from the can)
1/4 cup chopped garlic
1/4 chopped shallots 
1/2 tbsp honey
1 lbs pork-chops

roasted red skin potatoes:
4 medium red skin potatoes
1 tbsp of cumin
1 tbsp of turmeric
1 tsp of thyme
1/4 cup chopped garlic 
salt and pepper
EVOO


let marinate for at least 45 minutes. (I like the flavor to settle in so I marinated mine over night.)
While the pork chops marinate, I washed and chopped the redskin potatoes. tossed them in cumin, turmeric, thyme, garlic, salt, pepper, and EVOO.  place them on a cookie sheet and slide them in the oven for 45 minutes.  In a preheated 425 degree oven.

when the potatoes are nearing their last 20 minutes on the timer, I turn up griddle to medium high heat and oil with EVOO. I removed pork chops from grill and cooked them on the grill for at least 7 minutes on each side. I place the pineapples on the grill at about 10 minute mark and flip them over at the 5 minute mark.

pomegranate & scallion topping:
1 cup of pomegranate seeds
1 half of a grapefruit chopped
1/2 cup chopped scallions
1 tbsp Lime Juice
toss together in a bowl, spoon over pineapple and pork chop.





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