Grilled Berkshire Pork Chop Recipe
Cherry-balsamic glaze, confit escarole, white beans, roasted cherry jus
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Ingredients
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Pork Chop
Cherry-Balsamic Glaze
Confited Escarole
Roasted Cherry Jus
White Beans
Method
Preparation
- 1
Prepare the Cherry-Balsamic Glaze
In a saucepan, combine fresh cherries, balsamic vinegar, and honey. Bring to a simmer over medium heat. Cook until the mixture reduces and thickens, about 15 minutes. Set aside to cool.
- 2
Confiting Escarole
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped escarole, vegetable broth, salt, and black pepper. Cover and cook on low heat for about 15-20 minutes until the escarole is tender.
- 3
Roasted Cherry Jus
In a saucepan, combine fresh cherries, stock, red wine, salt, and black pepper. Bring to a boil, then reduce heat and let simmer until reduced by half, about 20 minutes. Strain and reserve the liquid.
Cooking the Pork Chops
- 4
Assembly
- 5
Plate the Dish
On each plate, place a portion of confited escarole, followed by a serving of white beans. Top with the grilled pork chop and drizzle the cherry-balsamic glaze over the top. Finish with a spoonful of roasted cherry jus around the plate for added flavor.