Grilled Pork Chops with Cajun Gastrique

INGREDIENTS

  • 2 ea bone-in pork chop

  • as needed canola oil

  • as needed salt & black pepper

Cajun Gastrique

  • 1 cup granulated sugar

  • 2 tbsp water

  • 4 fl oz cane vinegar

  • 1.5 tbsp Cajun Seasoning

  • 1 oz Tabasco

Directions

Pork Chops

  1. Coat chops with oil, season with salt & pepper. 

  2. Grill, presentation-side down first, using the 10 o'clock - 2 o'clock method, to create hatch marks (quadriallage).

  3. Cook to medium, using the oven for thicker chops, if necessary.

  4. Remove to resting rack for 6 - 8 minutes.

Gastrique

  1. Add sugar and water to a small saucepan over medium-high heat, until the sugar melts.

  2. As soon as the sugar is fully melted, remove pan from heat.

  3. Add the remaining ingredients and return to medium heat, stirring frequently.

  4. Cook until the gastrique reaches a slightly syrupy thickness.  The bubbles will become smaller while the gastrique cooks to the proper consistency.

  5. Remove from heat when the proper consistency is reached. Keep warm for service.

A favorite of

Jessica Sigmundsson