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 onion and corn with black beans well in advance.
Details
  • Yields 1 cup Pickled Red Onion Rings
  • Serves:
  • Serving size: servings
INGREDIENTS
Raisin-Fig Sauce
  • 4 oz. California raisins
  • 4 oz. 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
  • 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 whole clove
  • 1 tsp. mustard seeds
  • 1 tsp. black peppercorns
  • 1 tsp. peeled, chopped fresh gingerroot
Pork Chops
  • 4 large center cut pork chops
  • Salt and pepper, to taste
Corn
  • 1/2 c. diced Spanish onions
  • 2 c. sweet corn kernels
  • 2 tbsp. butter
  • 2 c. cooked black beans
  • 1/2 c. small-diced red bell peppers
  • 2 tbsp. chopped fresh parsley leaves
PROCEDURE
Raisin-Fig Sauce
Purée the raisins, figs, balsamic vinegar, olive oil, water, vanilla bean pulp and 1 tablespoon freshly ground black pepper until smooth. Strain through a fine-mesh sieve and season to taste with salt and pepper.
Pickled Red Onion Rings
Combine all the ingredients in a small saucepan and simmer for 5 minutes or until the salt and sugar dissolve. Remove from the heat and steep for 20 minutes. Remove the red onion rings from the liquid. (The pickling juice may be stored in the refrigerator and reserved for another use.)
Pork Chops
Season the pork chops with salt and pepper and brush with some of the raisin-fig-balsamic sauce. Grill for 4 minutes on each side or until cooked (160°F medium).
Corn
Sauté the onions, corn and butter over medium heat for 5 minutes. Add the black beans, red bell peppers and parsley; cook for 5 minutes. Season to taste with salt and pepper.
To Assemble
Warm the remaining raisin-fig-balsamic sauce over medium heat for 5 minutes or until heated through. Arrange some of the pickled red onion rings in the center of each plate and top with some of the corn-black bean mixture. Place a pork chop over the mixture and spoon the remaining sauce around the plate. Top with freshly ground black pepper.

From: The Kitchen Sessions with Charlie Trotter, Ten Speed Press, 1999
Nutrition Information (per serving)
Calories 1660(60% from fat); Total Fat 112g (sat 34g, mono 60g, poly 15g); Cholesterol 175mg; Protein 74g; Carbohydrates 97g; Fiber 17g; Iron 7mg; Sodium 1650mg; Calcium 118mg