Smoked pork chops
Grand Hyatt, San Francisco
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2 (6-oz.) center cut smoked pork chops
4 oz. herb marinade (4 oz. olive oil, garlic, chopped fresh parsley, chopped fresh thyme, salt and pepper)
1 shallot, minced
1 peach, pitted and diced
1 1/2 oz. bourbon
4 oz. veal stock or beef stock
2 tbsp. butter, softened
Chopped fresh parsley
6 oz. mashed potatoes
1/2 peach, halved, pitted, sliced into wedges and grilled
Marinate smoked pork chops in herb marinade for at least 1 hour. Remove from marinade and drain off excess liquid. Grill, making sure not to cook too long as these pork chops are already fully cooked. When chops are hot, remove from grill and reserve.
Saute shallot until soft. Add diced peach and sauté. Deglaze pan with bourbon (away from the fire). Add stock and reduce by half. Swirl in butter and parsley, adjust seasoning and reserve.
Place mashed potatoes in center of plate, stand pork chops against the potatoes, cover with the sauce and garnish with grilled peaches and your choice of vegetable.
How to deglaze a pan: After food (usually meat) has been sautéed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The resulting mixture often becomes a base for a sauce to accompany the food cooked in the pan.