Union Square Grill, Executive Chef Eric Hellner
Grilled Pork Chop with Bigfork Cherry Salsa and Smashed Baked Potatoes
Serves 4
4 each 2-oz 2-bone
pork chops (purchase at your local meat market; ours is from Graham,
Washington)
4 each smashed baked potatoes
1.5-cups cherry salsa (use a local
in-season cherry like Bigfork)
Instructions:
Season pork chop well with salt and pepper. Place
on grill over medium heat until an internal temp. of 145 degrees. This
is medium well. You can cook longer if you desire a more done rack.
Bake off your potatoes at 350° for 40 minutes or
until cooked through and light and fluffy. If you have bacon grease
around, cover your potatoes in it (see tip). This will help the skin
become crisp and impart flavor.
Place potatoes in a bowl and smash them lightly
with butter, salt and pepper.
Divide potatoes equally among the plates. Place
the pork chops against the potatoes and cover the pork with the salsa.
Bing Cherry Salsa
Yield-12 oz
1/2 ounce fresh ginger, minced
2-1/4 ounces sugar
Salt to taste
Pepper to taste
4 tbsp Balsamic vinegar
1 pound Bing cherries, pits removed
1/2 tsp fresh thyme, chopped
Instructions:
Combine the ginger, sugar, salt, pepper and vinegar
in a heavy-duty saucepot.
Bring to a slow simmer over medium high heat.
Reduce heat to low and cook until a light syrupy consistency.
Add in the cherries and thyme and
simmer for 2 minutes.
Remove from heat, transfer into another dish and store refrigerated
until needed.
Click here to see Eric's tip
October 2007 |
