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PrintThe Dish: Bella Luna -- Rosemary marinated & grilled pork chop with balsamic dijon pan sauce & grilled sweet potatoes
The Chef: Jacob Zachow
The Restaurant: Bella Luna
The Dish: Rosemary Marinated and Grilled Pork Chop with Balsamic Dijon Pan Sauce and Grilled Sweet Potatoes.
INGREDIENTS:
4 12 ounce Pork Chops
2 T. Fresh Rosemary, Chopped (Divided Ingredients)
2 T. Fresh Thyme, Chopped (Divided Ingredients)
2 T. Garlic, Chopped (Divided Ingredients)
6 T. Olive Oil (Divided ingredients by 1/3)
Kosher Salt (Divided ingredients by 1/3)
Fresh Cracked Pepper (Divided ingredients by 1/3)
½ Onion, Small Dice
¼ Cup Brown Sugar
1 T. Dijon Mustard
¼ Cup Madeira Wine
3 T. Balsamic Vinegar
½ Cup Chicken Broth
1 Tablespoon Salted Butter
1 T. Flour
3 Large Sweet Potatoes, Cut into 1/4 Inch thick half moons.
METHOD:
Step One - Marinate and Grill Pork Chop and Sweet Potatoes
Coat Sweet Potatoes evenly with 1/3 of the Olive Oil, Salt and Pepper.
Grill over medium high heat for 25 to 30 minutes.
Meanwhile remove Pork Chop from package and place into glass container.
Pour 1/3 of the Olive Oil over the Pork Chops and make sure they are thoroughly covered.
Combine all dry ingredients to include, ½ of the Rosemary, Thyme, Salt, Pepper, and Garlic.
Rub dry ingredients on Pork Chops making sure to coat evenly.
Wash Hands Thoroughly.
Grill Pork Chops over high heat to a internal temperature of 165 degrees.
Step Two - Make Balsamic Dijon Pan Sauce
In a small sauce pot over medium heat add Butter, Onions, Garlic, the remaining Rosemary and Fresh Thyme.
Sweat ingredients until tender and starting to caramelize.
Add Flour and cook until blended in
Next add Brown Sugar, Dijon, Balsamic Vinegar and Chicken Broth.
Bring to a boil and continue cooking for ten minutes.
Season with salt and pepper.
Step 3 -Serving
Place Grilled Sweet Potatoes on bottom of a large plate. Place cooked Pork Chop directly on top and spoon a 1/3 Cup of sauce over each Pork Chop. Place a sprig of Fresh Rosemary for garnish.
Serve immediately
Bella Luna
405 Centre St
Jamaica Plain, MA 02130
617.524.6060
www.bellalunajp.com
The Restaurant: Bella Luna
The Dish: Rosemary Marinated and Grilled Pork Chop with Balsamic Dijon Pan Sauce and Grilled Sweet Potatoes.
INGREDIENTS:
4 12 ounce Pork Chops
2 T. Fresh Rosemary, Chopped (Divided Ingredients)
2 T. Fresh Thyme, Chopped (Divided Ingredients)
2 T. Garlic, Chopped (Divided Ingredients)
6 T. Olive Oil (Divided ingredients by 1/3)
Kosher Salt (Divided ingredients by 1/3)
Fresh Cracked Pepper (Divided ingredients by 1/3)
½ Onion, Small Dice
¼ Cup Brown Sugar
1 T. Dijon Mustard
¼ Cup Madeira Wine
3 T. Balsamic Vinegar
½ Cup Chicken Broth
1 Tablespoon Salted Butter
1 T. Flour
3 Large Sweet Potatoes, Cut into 1/4 Inch thick half moons.
METHOD:
Step One - Marinate and Grill Pork Chop and Sweet Potatoes
Coat Sweet Potatoes evenly with 1/3 of the Olive Oil, Salt and Pepper.
Grill over medium high heat for 25 to 30 minutes.
Meanwhile remove Pork Chop from package and place into glass container.
Pour 1/3 of the Olive Oil over the Pork Chops and make sure they are thoroughly covered.
Combine all dry ingredients to include, ½ of the Rosemary, Thyme, Salt, Pepper, and Garlic.
Rub dry ingredients on Pork Chops making sure to coat evenly.
Wash Hands Thoroughly.
Grill Pork Chops over high heat to a internal temperature of 165 degrees.
Step Two - Make Balsamic Dijon Pan Sauce
In a small sauce pot over medium heat add Butter, Onions, Garlic, the remaining Rosemary and Fresh Thyme.
Sweat ingredients until tender and starting to caramelize.
Add Flour and cook until blended in
Next add Brown Sugar, Dijon, Balsamic Vinegar and Chicken Broth.
Bring to a boil and continue cooking for ten minutes.
Season with salt and pepper.
Step 3 -Serving
Place Grilled Sweet Potatoes on bottom of a large plate. Place cooked Pork Chop directly on top and spoon a 1/3 Cup of sauce over each Pork Chop. Place a sprig of Fresh Rosemary for garnish.
Serve immediately
Bella Luna
405 Centre St
Jamaica Plain, MA 02130
617.524.6060
www.bellalunajp.com
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