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#9563 Summertime Grilled Pork Chops and Plums with a Merlot-Balsamic Reduction |
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#9563 |
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what you'll need |
4 (1/2-inch thick) boneless pork chops
2 large or 3 medium firm but ripe red or black plums
olive oil
salt and freshly ground pepper
Merlot-Balsamic Reduction:
1 tablespoon olive oil
1 shallot diced
1/2 cup Merlot wine
1/4 cup balsamic vinegar
2 tablespoons light brown sugar
salt and freshly ground pepper
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how to prepare |
Pre-heat grill to medium-high.
Brush pork chops with a little olive oil and sprinkle with salt and black pepper on both sides. Slice plums in half and brush with a little olive oil.
Once grill is hot, place chops over the flames. Cook for 5 to 6 minutes without touching. Flip once and cook another 4 to 5 minutes or until nicely charred. If you’d like to use a meat thermometer, remove pork when it registers 140 to 145 degrees F. Grill plums flesh-side down over direct heat for 3 minutes. Flip and grill 1 minute more. Slice plums into quarters.
For the reduction: Saute shallots in olive oil for 2 to 3 minutes, or until tender. Add wine, vinegar, brown sugar, salt, and pepper. Stir well and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, or until the sauce thickens and becomes syrupy.
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