Thursday, February 24, 2011

Grilled-Boneless Center Pork Loin Chops

Being in the culinary industry for over 30 years...there are two important cooking equipments I learned to rely on, and the first one, is a large cast iron skillet, and/or a heavy duty stainless steel skillet, and a cast iron grill pan. or a Calphalon grill pan. Those are my "lifesaving" most important equipments, which is a "must have."  Also, there are two other important ingredients which is a "must have" is a high quality Dijon mustard and/or a high quality Stone Ground Mustard. Also, I rely on a special jam, or "preserve" which I use for glazes on my grilled meat, and also for glazing my fresh berries, melting it down, and this is my most favorite, which is sometimes hard to find. "Pure Seedless Boysenberry Preserves"...now that I gave away my "must have" secrets, I would like to share my super easy recipe for my Grilled-Boneless Center Cut Pork Loin Chops, along with My Roasted Red Potatoes, and Caramelized Onions to pair with it....and of course my most favorite sweet and spicy glaze. Here's and interesting link Boneless Center Pork Loin Chops that will help you with the grilling these lovely super moist and tender pork chops, which is called "the other white meat"...so true...yes, indeed!

These lovely small red potatoes are so tasty, and stays firm when roasting them at a high 425 degrees temperature for about 45 minutes along with sliced sweet onions, and sprinkled with fresh rosemary. All you need is a good quality sea salt, and freshly ground pepper for the spices. Just make sure you add them first to a large bowl, and turn them with enough vegetable oil...not olive oil, because olive oil tends to burn. add them to a cast iron skillet, or aluminum lined baking dish, and that is all. You're ready to roast them and it makes a beautiful side dish, with any meats, or other vegetables, including a salad which I used! Yumm!...now how could you possibly resist this roasted goodness?
Here's the finish result...just a simple mixed salad, with your choice of toppings. I happened to have grape tomatoes, pitted Nicoise olive, and Feta cheese on hand...these are always my most beloved staples. Just a splash of extra virgin olive oil, and white balsamic vinegar, mixed with a teaspoon of Stone Ground Mustard, for the dressing!


Grilled-Boneless Center Pork Loin Chops
my own recipe

Marinade
2 to 4 pieces Boneless Center Pork Loin Chops
2 Tablespoon Dijon Mustard
1 Tablespoon White Balsamic Vinegar
Salt and pepper to taste
1 Tablespoon of vegetable oil
2 sprigs of fresh rosemary, stripped
(one for the potato, and one for the pork)

First step is to marinade the pork chops in the marinade, by combining the ingredients and spreading it on the chops, on a large plate, or platter. Cover, and leave it out on the counter, for no longer than 30 minutes, while you are heating up your indoor grill pan, or electric grill pan, or an outdoor grill. You could marinate it longer in the fridge, for up to 2 hours, but not necessary.
Place chops on the heated grill that has been seasoned with oil, or cooking spray, make sure you put the exhaust fan on. Grill for about 3 minutes, turn it a slightly to the right to get the "criss-cross" effect, and grill another 2 to 3 minutes. Flip over to the other side, and cover the grill pan with a large lid, lower the temperature on the stove, and proceed grilling the same amount of time. Total time should not be more than 10 minutes, or the meat will be tough.
This is not the kind of pork you should cook for a long time, or it will get tough. It is pure white meat, and NO fat!

For the glaze:
2 Tablespoon Stone Ground Mustard
2 Tablespoon seedless Boysenberry Preserves
(you can also use seedless raspberry or other seedless berry preserves)
1 Tablespoon dark Balsamic Vinegar
1 teaspoon Vegetable Oil

Mix all the ingredients in a small saucepan and bring it to a boil. Lower temperature, and cook until it reduces somewhat to a syrup. You can double the ingredients if you would like more glaze. Just drizzle around the plate at serving time, and drizzle some on top of the meat. Very festive, and delicious! Serves, 2 to 4.

One last note of Thanks to Sharon @Shosh's Yummy Foods for hosting this truly amazing giveaway with Progresso, and their fabulous Panko, which I already have been using, and love it...and the most Gorgeous Cookbook, ever, from Michael Chiarello. I love this chef, and all...seriously all his recipes. I don't mean to "toot my own horn" but this is my style of cooking which I have been doing all these years...that's my specialty, the homemade pastas, the grilling, the meats, sea foods, and vegetables and the simple, but elegant desserts. On the final note on his book. He has the most amazing black and white photographs, but as for the color photos, the lighting seems to be off, and most of the photos were taken inside, where they did not focus on the lighting, and they tend to have a darker image, not bringing out the true vibrant color of his famous dishes. The action photos are really superb, for that matter.

I have learned to pay more attention to the photos, every since we've been so involved with the Foodbuzz Community, and you can take some serious Tips, from Chef Dennis, @More Than A Mount Full, and just take a look at Gina's blog @ What's For Dinner Across State Lines who also took serious time to make her lighting better. You don't necessary have to run outside when the temperatures in your area have been in the teens, cloudy, or rainy...even here, in S. Florida I can't always capture the sunlight, but I do have a better new camera now, and focus on better lighting, and most important. "The Plating of my Food"...so that is my little trick and  secret, plus, honest reviews from Family members. They will surely tell you their honest opinions, so just listen, and learn!






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