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photoEnjoy your 4th of July barbeque with this recipe from Söntés Head Chef Alex Sjoberg. “This recipe is great for summer because it’s not heavy, creamy, or saucy,” he says. “Pork chops leave you feeling satisfied and yet ready for outdoor activity.”

You can change up the ingredients however you like. But you know how we cook at Söntés: Fresh is always best!

Ingredients
Marinade:
Juice from 2 limes
1/4 teaspoon lime zest
1/2 cup olive oil
1 tablespoon honey (try local Ames Farm honey)
1 chopped shallot
1 chopped garlic clove
1 chopped jalapeño (seeds removed)
Salt
¼ cup Gosling’s Black Seal Bermuda Black Rum (the rum is optional, and is available in Tessa’s Office for about $20/bottle)

Mango Salsa:
1-2 cored, chopped mangoes (or try melon or ½ a pineapple)
Juice from 1 lime
1 diced tomato
2 tablespoons chopped cilantro
½ of a small jalapeño, diced
½ of a red onion, minced
Salt and pepper to taste
4 bone-in, center-cut pork chops (visit Ye Olde Butcher Shoppe for great cuts)

Directions:
In a bowl, combine the marinade ingredients, then transfer them to a lidded container or a large Ziploc bag. Add the pork chops, seal the container, and marinate over night in the refrigerator (or a minimum of 3 hours).

The next day, remove the pork chops from their marinade and grill them over medium-high heat, approximately 8-12 minutes for ¾” thick chops. Turn them over once, halfway through cooking. Pork today is very lean and doesn’t need to be overcooked. Use a meat thermometer if you like: the interior temp should be between 145-160 degrees F.

After removing from heat, let the pork chops rest 10 minutes before plating or slicing into them. (Resting can be done anywhere from 5-10 minutes for this dish.) At Söntés, we have a platform above the grill for resting meat. The heat rising from the grill helps to keep the meat warm, but not hot enough to interfere with the resting process. Resting cooked meat allows the juices inside to settle and redistribute evenly throughout the meat, so that they don’t run out when you slice into the pork chop.

Says Chef Alex, “Those juices are where most of the flavor lies. Resting the meat can feel like an agonizing step when you just want to dive right in, but it’s essential. No slicing before it’s time.”

Finally, arrange the rested chops on a platter and spoon the salsa over them. Serve these alongside your favorite BBQ dishes.photo-2

For an added treat, pair this dish with a bottle of the Drew Pinot Noir ($20), the Landskroon Chenin Blanc ($10), or the New Planet Blonde gluten-free beer ($2/bottle) from Tessa’s Office!

~

Beginning in July, please welcome Laura Swenson Larson, a former Söntés server many of you will remember, as our Söntés blogger. In true Söntés fashion, Laura was inspired by her time at the restaurant to start her own business, Design Tartare.

Jody Brown
will be headed home to Pittsburgh to write her second novel. She will return from time to time as a guest blogger.

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