Grilled Pork Chops with Pickled Red Onions and Raisin-Fig-Balsamic Sauce
Submitted by: Charlie Trotter
Prepare Raisin-Fig-Balsamic sauce, pickled onions and corn with black beans well in advance.
- Serving Size: 1 pork chop, 1/4 cup Pickled Red Onions, 1/2 cup Corn and Black Beans
- 1/2 cup California raisins
- 1/2 cup dried figs
- 3 tablespoons balsamic vinegar
- 3/4 cup olive oil
- 1 cup water
- Pulp of 1/2 vanilla bean
- 1 tablespoon 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 cup water
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 clove garlic
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon peeled, chopped fresh gingerroot
- 4 center cut pork chops (4 ounces each)
- Salt and pepper; to taste
Corn and Black Beans
- 1/2 cup diced Spanish onion
- 1 cup sweet corn kernels
- 2 tablespoons butter
- 1 cup cooked black beans
- 1/2 cup diced red bell pepper
- 2 tablespoons chopped fresh parsley leaves
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.)
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).
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.
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 Facts Per Serving
Calories 470 (53% from fat); Total Fat 29g (sat 6g, mono 18g, poly 2g, trans 0g ); Cholesterol 55mg; Protein 21g; Carbohydrate 36g; (Dietary Fiber 5g; Sugars 24g; ); Iron 2mg; Sodium 820mg; Calcium 59mg; Potassium 570mg
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.