Grilled Pork Loin With Apple And Zucchini Recipe
Ingredients
| Six 10- to 1 2-ounce bone-in pork loin chops | ||
| Shallots | 1/4 Cup (16 tbs), minced | |
| Ground black pepper | 2 Tablespoon | |
| Olive oil | 4 Tablespoon | |
| 3 medium-size green or yellow zucchini, peeled and cut in half lengthwise, and cut into 1/2-inch slices | ||
| Red onion | 1 Small, thinly sliced | |
| 3 Granny Smith apples, peeled, quartered, cored, and cut into 1/2-inch thick slices | ||
| Chili flakes | 2 Tablespoon | |
| Honey | 1/2 Cup (16 tbs) | |
| Apple Juice | 3 Cup (16 tbs) | |
| Veal stock | 1 Cup (16 tbs) | |
| 18 small new potatoes, cooked and cooled | ||
Directions
Place the pork chops in a large shallow bowl.
Mix the shallots, pepper, and 3 tablespoons of the olive oil together and rub evenly over the pork chops.
Marinate in the refrigerator for 2 hours.
Grill the pork chops over a medium-hot fire for 5 to 6 minutes per side for medium doneness.
Keep warm.
On the side of the grill, cook the zucchini slices until tender and browned.
Keep warm.
While the pork is grilling, heat the remaining 1 tablespoon oil in a medium skillet and saute the onion and apples with the chili flakes until the apples are golden and the onions are limp.
Add the honey and apple juice and cook until the mixture is reduced by one-third.
Add the veal stock and cook until the mixture is reduced by one-third.
Add the cooked potatoes to the sauce and cook until the potatoes are heated through.
Place two pork chops on each serving plate.
Spoon a generous amount of the sauce over the chops.
Arrange the potatoes and grilled zucchini strips artfully on each plate.
Mix the shallots, pepper, and 3 tablespoons of the olive oil together and rub evenly over the pork chops.
Marinate in the refrigerator for 2 hours.
Grill the pork chops over a medium-hot fire for 5 to 6 minutes per side for medium doneness.
Keep warm.
On the side of the grill, cook the zucchini slices until tender and browned.
Keep warm.
While the pork is grilling, heat the remaining 1 tablespoon oil in a medium skillet and saute the onion and apples with the chili flakes until the apples are golden and the onions are limp.
Add the honey and apple juice and cook until the mixture is reduced by one-third.
Add the veal stock and cook until the mixture is reduced by one-third.
Add the cooked potatoes to the sauce and cook until the potatoes are heated through.
Place two pork chops on each serving plate.
Spoon a generous amount of the sauce over the chops.
Arrange the potatoes and grilled zucchini strips artfully on each plate.
Chef
