courtesy of Josh Theilen
Kurobuta pork is a name often used for heritage Berkshire pork, a variety beloved for its fine marbling, juiciness, and rich flavor. Seek it out from a specialty butcher (you may need to special order it). Or, use the best-quality pork chops you can find.
Simply put a gastrique is caramelized sugar deglazed with vinegar, and here is paired with plums to make a delicious sauce to accompany the pork.Pork Chops and Greens Ingredients
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced
2 bunches red chard, Kale, or Spinach trimmed and well-rinsed
4 Kurobuta pork loin chops, 10 to 12 ounces each
1 Walla Walla sweet onion, cut into 3/4-inch slices
Salt and freshly ground black pepperPlum Gastrique
1/2 cup granulated sugar
1/4 cup champagne vinegar
1/4 cup unsalted butter
4 red plums, pitted and quartered
Preheat an outdoor grill.Method
- For the gastrique, put the sugar in a small saucepan and set it over medium heat until it is fully melted and has caramelized to a medium brown, 6 to 8 minutes, stirring gently now and then. Take the pan from the heat and slowly add the vinegar, taking care to avoid the steam that will rise from the pan. Return the pan to the heat and cook, stirring, to form a smooth syrup, 2 to 3 minutes. The caramel will harden a bit when the liquid is added, but melt again when reheated. Set the gastrique aside. Melt the butter in a medium skillet over medium-high heat, heating it just until it begins to lightly brown and smell nutty. Add the plums and cook for 1 minute, stirring. Add the gastrique and simmer for 1 to 2 minutes to thicken slightly. Set the skillet aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook, stirring, until tender, 2 to 3 minutes. Add the chard or other greens and cook, stirring occasionally, until the greens have just evenly wilted. You may need to add them in batches, allowing each batch to wilt a bit to make room for the next. Season the chard lightly with salt and pepper.
- Season the pork chops with salt and pepper and grill them until just a touch of pink remains at the center, 4 to 7 minutes per side, depending on their thickness.
- Grill the onion slices alongside the pork chops, just until they are tender. Set the pork aside on a plate, covered, to rest for a few minutes before serving. Gently reheat the plum gastrique and the red chard.
- To serve, set the pork chops in the center of individual plates and spoon the plum gastrique over. Add the grilled onion slices and red chard alongside.