Home » Grilled Pork Chops with Pickled Red Onions and Raisin-Fig-Balsamic Sauce

Recipe

Grilled Pork Chops with Pickled Red Onions and Raisin-Fig-Balsamic Sauce

by: Chef Charlie Trotter

Prepare Raisin-Fig-Balsamic sauce, pickled onions and corn with black beans well in advance.
Details
  • Yields 4 pork chops
  • Serves: 4
  • Serving size: 1 pork chop, 1/4 cup Pickled Red Onions, 1/2 cup Corn and Black Beans
INGREDIENTS
Raisin-Fig-Balsamic Sauce
  • 1/2 c. California raisins
  • 1/2 c. dried figs
  • 3 tbsp. balsamic vinegar
  • 3/4 c. olive oil
  • 1 c. water
  • Pulp of 1/2 vanilla bean
  • 1 tbsp. freshly ground black pepper
  • Salt; to taste
Pickled Red Onion Rings (makes 1 cup)
  • 1 red onion, cut into rings 1/8-inch thick
  • 1/2 c. water
  • 1/2 c. rice wine vinegar
  • 1/4 c. sugar
  • 1 tbsp. kosher salt
  • 1 clove garlic
  • 1 tsp. mustard seeds
  • 1 tsp. black peppercorns
  • 1 tsp. peeled, chopped fresh gingerroot
Pork Chops
  • 4 center cut pork chops (4 ounces each)
  • Salt and pepper; to taste
Corn and Black Beans
  • 1/2 c. diced Spanish onion
  • 1 c. sweet corn kernels
  • 2 tbsp. butter
  • 1 c. cooked black beans
  • 1/2 c. diced red bell pepper
  • 2 tbsp. chopped fresh parsley leaves
PROCEDURE
Raisin-Fig-Balsamic Sauce
In food processor or blender, process raisins, figs, balsamic vinegar, olive oil, water, vanilla bean pulp and freshly ground black pepper until smooth. Strain through fine-mesh sieve and season to taste with salt and pepper.
Pickled Red Onions
Combine all ingredients in small saucepan and simmer for 5 minutes or until salt and sugar are dissolved. Remove from heat and steep for 20 minutes. Remove red onion rings with slotted spoon. (Store reserved pickling juice in refrigerator for later use.)
Pork Chops
Season pork chops with salt and pepper and brush with Raisin-Fig-Balsamic sauce. Grill for 4 minutes on each side or until done (internal temperature of 160°F for medium).
Corn
Sauté onions and corn in butter over medium heat for 5 minutes. Add black beans, red bell pepper and parsley; cook for 5 minutes, more. Season to taste with salt and pepper.
To Assemble
Warm remaining Raisin-Fig-Balsamic sauce over medium heat for 5 minutes or until heated through. Divide and arrange some of the pickled red onion rings in centers of 4 serving plates and top each with corn-black bean mixture. Arrange pork chop on top and spoon remaining sauce all around. Sprinkle with freshly ground black pepper.

From: The Kitchen Sessions with Charlie Trotter, Ten Speed Press, 1999
Nutrition Information (per serving)
Calories 470(53% from fat); Total Fat 29g (sat 6g, mono 18g, poly 2.4g); Cholesterol 55mg; Protein 21g; Carbohydrates 36g; Fiber 5g; Iron 2mg; Sodium 820mg; Calcium 59mg

This recipe is found in the following categories:
Main Dishes
Pork