Whats up guys?!
Today I’m showing you how to make the most amazing grilled pork with a to-die-for balsamic pear & onion reduction to drizzle on top. Feel free to skip out on the optional balsamic reduction if that isn’t your thing, but don’t overlook this delicious pork chop recipe!
***** Ingredients *****
Brine for Pork
6 cups cold water
1/3 salt
3 Tbsp granulated sugar
1 Tbsp whole black peppercorn
4-5 sprig of thyme
2-3 sprigs of rosemary
1 Tsp red chili flake
6 cloves crushed garlic
Pork Chops
(4) 1″ thick pork chops
2 Tbsp flavorGod Everything seasoning
1 Tsp rosemary
1 Tsp thyme
Balsamic Pear & Onion Reduction
1/2 cup of balsamic vinegar
1 vidalia or sweet onion, cut into wedges
2 pears, cored and cut into wedges
1 tsp salt
Roasted Garlic Mashed Potatoes
4lbs red bliss potatoes (very important to use a waxy potato for mash!!)
1 head of garlic
Kosher salt to taste
1 stick of butter, melted
1 cup heavy cream, warmed
2 tbsp balsamic vinegar
1 tbsp chopped green onion
Sauteed Spinach
1 entire container of spinach
3-4 cloves of garlic, chopped fine
1 lemon
1 tbsp olive oil
***** Directions *****
First things first, and this is the most crucial step, the brine. This is going to not only ensure that our pork stays juicy and moist while grilling, but it will also give us that yummy flavor all throughout, and not just on the outside.
Combine water, salt and sugar. You can stop here and still get yourself some wonderful flavor, but I’m extra AF so i went ahead threw in the aromatics: Black pepper corn, thyme, rosemary, garlic & red chili flake. Give that a good stir and throw in your pork, marinate in the brine for a minimum of 30 minutes; and no longer than 2 hours. If you brine any longer than 2 hours, your pork’s texture may start to become mushy.
Next we will roast our head of garlic in the oven. Simply cut a head of garlic in half and drizzle with oil. Wrap in aluminum foil and put directly on to an over rack for 45 minutes at 400 degrees.
While the garlic is roasting lets get working on our mash potatoes. Peel and halve you red bliss potatoes before adding them to your pot. Cover the potatoes with at least an inch or 2 of water and a pinch of salt. Bring to a boil and cook for about 30 minutes, or until fork tender.
While the potatoes are boiling away, lets get working on the balsamic reduction sauce. Pour balsamic vinegar into a small sauce pan, bring to a boil, and reduce by 1/2, for about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
Lets get our onion and pears chopped down into wedges. Heat a large skillet with some oil and butter, throw in your onions and sweat them down for about 4 minutes. add in your pear wedges and be very careful to keep them from breaking. cook for another 3 minutes before adding in your reduced balsamic and season with salt, to taste. Let this mixture simmer and do its thing while we begin to grill the pork.
Ahhh, the best part. Time to fire up your grill. For best results, i would use an outdoor grill, but a cast iron skillet or indoor griddle (like in the video) will work just as good.
Get your grill ready on a medium-high heat. Oil up your grill to prevent sticking. Take a paper towel and pat-dry the pork chops and dab of any excess moisture. This will help get us that beautiful sear. Season both sides of the pork with anything other than salt, (I used flavorGod everything with some rosemary and thyme).
Throw the chops on the grill and cook on both sides for about 4-5 minutes. once they are grilled on each side, take chops of the grill and let them rest, covered, for as long as you had them on the grill. This is the secret to getting the juiciest, most delicious pork!
While our pork is resting lets finish up the mash taters. Once cooked, drain potatoes, add melted butter, warmed cream, squeeze in your fresh roasted garlic, drizzle in balsamic, add salt & green onion and you have yourself the tastiest mash potatoes you’ve ever made.
In a medium pan, heat up a tbsp of oil on medium-high and throw in your chopped garlic & brown for about 2 minutes. Next, throw in your spinach and let it wilt away as you stir constantly. After a few minutes hit it with a squeeze of fresh lemon and that’s it!
Plate your dish however you would like, but just make sure you get that amazing and delicious reduction over that pork and really wow your guests with this incredible dish!!
-CK
Original of the video here
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Video Transcription
[Music]what’s up guys I’m Christian and welcometo Christians kitchens on today’sepisode we’re going to be making somelovely grilled pork chops with abalsamic pear and onion reductionalongside with that I’m going to beserving you with some oven roastedgarlic mashed potatoes and sautéedspinach ready first we begin with themost important step the brine start with6 cups of cold water 1/3 a cup of salt 3tbsp sugar black peppercorns some thymea little bit of rosemary bay leaf redchili flake and 6 cloves of crushedgarlic give it a good stir and throwyour pork into brine for no more thantwo hours roast a head of garlic in theoven for 45 minutes at 400 degrees nextwe will peel and cut our red blisspotatoes and throw them in a pot ofboiling water for up to 30 minutes timeto reduce your balsamic vinegarmeanwhile cut your onion in half andthen into strips like so separate thelayers into a large mixing bowl usingyour hands next we will be removing thecore from the pear and slicing it downinto wedges and by this point yourbalsamic reduction should look somethinglike this sweat down your onions in apiping hot skillet and after about threeor four minutes add in the pears oncethe reduction is the consistency ofsyrup go ahead and add it to your pearand onion mixture time to knock outthese mashed potatoes after you drainthem squeeze in your garlic hit themwith a little bit of cream add salt totastedrizzle in some balsamic vinegar and ahandful of chivesnow it’s time to heat your grill andthrow down that oil it’s very importantthat we pat dry and season the chopsvery well on both sides before throwingthem on the grill we’re gonna grillthese bad boys for about four minuteseach side rotating a quarter of the waythrough to get those perfect grill marksthe key to great pork is allowing it torest for as long as we cooked it so inthis case eight to ten minutes andlastly we’re gonna be sauteing ourspinach in some olive oil garlic andlemon juice for about five minutes allrighty guys let’s get her plated firstwe’re gonna lay down a bed of the mashedpotatoes and follow that up with some ofthe spinach next we’re gonna slice at adownward angle into that pork and lay itover top then we’re gonna follow that upwith some of the lovely balsamicreduction we made earlier and then allyou have left to do is garnish it withsome parsley and you’re good to govoila[Music]
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