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March, 2017 RECIPE OF THE MONTH

Serves 4
as an entrée

• INGREDIENTS •

4 Double-cut Pork Chops
3 C. Water
1/4 C. Salt
1/4 C. Brown Sugar
2 C. Ice

• Cipollini Onions •

1 Lb. Cipollini Onions
1 Tbs. Butter
1/4 C. White Wine
1 Tbs. Balsamic Vinegar
1 L. Chicken Stock

Romesco

1 Ea. Red Bell Pepper
1 Tbs. Butter
1/4 L. Olive Oil
2 Tbs. Sherry Vinegar
1 Tbs. Tomato Paste
1 Minced Garlic Clove
1/2 L. Toasted hazelnuts
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Grilled Pork Chops with Romesco and Cipollini Onions

Spring is just around the corner, so why don't you try making our March recipe outside on the grill? These savory chops with fresh a romesco sauce are will not disappoint. Trust us, your taste buds will be pleasantly surprised.


Recipe images by Bruce Plotkin Photography.

METHOD

1

Brining the Pork Chops

  • Add water, salt and sugar to a medium sized sauce pan. Stir until completely dissolved.
  • Bring to a boil.
  • Turn off heat and add ice, cooling it down.
  • Once cooled, combine marinade and pork chops into a large Ziploc bag, or Tupperware container. Covering chops completely.
  • Leave marinating for 2-6 hours.
2

Making the Romesco Sauce

  • In a medium frying pan, heat olive oil. Add in the bell pepper, salt and pepper.
  • Roast over open flame or broiler until skin in charred.
  • Place in a bowl and cover with plastic wrap.
  • Peel pepper, discard skin and seeds.
  • Place all ingredients in a food processor and puree.
3

Preparing the Cipollini

  • In a medium pan, melt the butter. Add onions and cook until golden brown.
  • Add vinegar and wine. Reduce to glaze.
  • Add chicken stock. Cook until onions are tender.
4

Grilling Your Pork Chops

  • Preheat Grill.
  • Place pork chops over direct heat and mark both sides.
  • Move to indirect heat and cook until internal temperature reads 145° F.
  • Serve with romesco and cipollini and enjoy!