Last night decided to do some small pork chops topped with carmelized onions and mushrooms that we decided to make a sauce with, almost like a french onion soup. Sides were grilled asparagus and smashed red potatoes with a little truffle salt.
I first brined the pork chops in a simple water, kosher salt, and brown sugar brine for about 5-6 hours. From there patted it dry, fired up some lump. Threw the asparagus over the lump as they were just coming up to temperature and moved them then off to the side while the chops cooked, about 4 minutes a side.
Chops and asparagus chilling on the grill after the first flip:
Our topping for the chops. Started with caramelizing a full onion. Next we threw in some sliced baby bellas. From there added a little white wine and beef broth. Thickened with flour and finished with a bit of sherry.
Plated pre-smother:
Post smother:
Yes it is freezing in Boston and that is a Mojito. Just got back two weeks ago from a week down in Puerto Rico and will not accept that it isn't summer here yet.
Until next time,
Daum
I first brined the pork chops in a simple water, kosher salt, and brown sugar brine for about 5-6 hours. From there patted it dry, fired up some lump. Threw the asparagus over the lump as they were just coming up to temperature and moved them then off to the side while the chops cooked, about 4 minutes a side.
Chops and asparagus chilling on the grill after the first flip:
Our topping for the chops. Started with caramelizing a full onion. Next we threw in some sliced baby bellas. From there added a little white wine and beef broth. Thickened with flour and finished with a bit of sherry.
Plated pre-smother:
Post smother:
Yes it is freezing in Boston and that is a Mojito. Just got back two weeks ago from a week down in Puerto Rico and will not accept that it isn't summer here yet.
Until next time,
Daum
