Chef Rocky’s Grilled Pork Chops

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Chef Rocky’s Grilled Pork Chops
with Peach Chutney

Executive Chef Rocky Dunnam, CEC, CDM


INGREDIENTS:

– 4 ea Pork Chop; (I prefer bone-in)

– 1 tsp SALT Mesquite Smoked Sea Salt

– 1 tsp SALT Black Pepper; fine ground

– 1 tbsp Olive Oil

– 4-5 ea Peaches; fresh

– 1 ea Shallot; minced

– 2 tsp Rosemary; chopped

– 2 tbsp Tequila

– ½ tsp White Balsamic Vinegar

– 2 tbsp Brown Sugar

– ½ cup Almonds; slivered

– ¼ cup Chicken Stock


Procedure:

1. Bring chops to room temperature.

2. Season with smoked salt and pepper.

3. Grill over high heat for approx. 3 min. per side. (Temp. 145F internal)

4. Rest.


1. Sweat shallots over medium heat in olive oil.

2. Add diced peaches, rosemary, tequila, and balsamic vinegar.

3. Reduce slightly.

4. Add brown sugar and almond.

5. Adjust consistency with chicken stock.

6. Serve over pork chops or as a condiment!


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www.1949catering.com
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