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Capital Grille Pork Chops



DOUBLE CUT PORK CHOP
The Capital Grille Recipe


4 (14-16 oz.) pork chop
1 cup Apple and Onion Relish
1/2 cup balsamic Honey Glaze

Grill Pork Chops to order. Season meat with salt and black pepper. Drizzle plate with Balsamic Honey Glaze in a zig zag pattern. Place apple and onion relish in the center of the plate and rest the pork chop, bone up, on the relish. Garnish with chopped parsley and serve.


Balsamic and Honey Glaze
Capital Grille Recipe

1 cup balsamic vinegar
1/2 cup honey
1/16 cup corn starch
1/16 cup water

Bring vinegar to a boil in sauce pan. Mix corn starch with water and add the vinegar, then bring back to a boil.  Remove from heat and add honey.  Blend well, then cool.

Apple Onion Relish
Makes 2 1/2 cups

1/4 cup vegetable oil
4 ounces butter
4 cups diced onions
4 apples, peeled, cored and cut into 1/2 inch cubes
3 tablespoons lemon juice
1 teaspoon cayenne pepper
1/4 cup honey
1 1/2 cups
Riesling wine or 1 1/2 cups any other dry white wine
salt and pepper

In a large saucepan, heat oil and butter over medium high heat. Add onions and cook about 40 minutes or until caramelized. In a bowl toss together apples and lemon juice until well coated. Add to saucepan; increase heat to high and cook for 10 minutes or until apples are brown. Add cayenne pepper and honey; mix thoroughly. Add wine and reduce for 20 minutes. Season with salt and pepper to taste.

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