Something sweet and savory at the end of a long day is kind of glorious. Especially with a nice glass of wine. I absolutely love this recipe and how you only need a few ingredients to make it happen. It is nice to be able to still break out the grill before the cold comes, but this recipe is much more Fall like than its Summer counterparts.
Grilled Pork Chops with Rosemary & Fig Compote
serves 4
3 large onions, sliced
2 tablespoons olive oil
1/4 cup fig preserves, like Bonne Maman (you could use orange or
apricot as well)
2 tablespoons balsamic vinegar
2 tablespoons freshly chopped rosemary, plus some for garnish
crushed red pepper to taste
salt and pepper
4 tablespoons Dijon mustard
4 pork chops (I prefer the bone in loin chops, so much flavor)
Heat a large skillet over medium-high heat. Add the oil, once hot
add in the onions. Toss with the oil to coat and cook, stirring
frequently, until just starting to brown, about 10 minutes. Add in
the preserves, balsamic, rosemary, crushed red pepper, and salt and
pepper to taste. Combine well and bring to a boil. Turn heat down
to medium-low and cook, stirring and scraping bottom
occasionally, until onions are very tender and caramelized, about
30 minutes.
Meanwhile, heat a grill or grill pan over high heat. Brush pork
chops with the mustard and season generously with salt and
pepper. Grill chops on both sides until thermometer registers 150
degrees, about 8-10 minutes per side depending on thickness of
chops. Let meat rest for 5 minutes.
Serve each chop with a generously helping of the onion compote
Serve each chop with a generously helping of the onion compote
on top. Serve immediately.
Enjoy!
xo
Erin
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