ironchef
Executive Chef
See below for a picture of the finished dish:
Grilled Kurobuta Pork Loin Chops with a Nicoise Olive and Madeira Wine Sauce
Yield 4 Servings
Ingredients
For the Pork:
4 ea., 8-10 oz. Kurobuta Pork Loin Chops
½ cup Extra Virgin Olive Oil
3-4 cloves Garlic, smashed
3 sprigs Fresh Rosemary
3 sprigs Fresh Thyme
Kosher Salt to taste
Fresh Cracked Pepper to taste
For the Sauce:
2 cups Madeira
2 cups Merlot
1 cups Veal Stock
1 spring Fresh Rosemary
2 ea., Bay Leaves
4 Shallots, finely chopped
½ cup Leeks, white part only, chopped
½ cup Mushroom scraps, chopped
½ cup Carrot, chopped
1 Tbsp. Black peppercorns
8 oz. Unsalted Butter
½ cup Nicoise Olives, seeds removed and halved
Kosher Salt to taste
Method:
In a marinating dish or Ziploc bag, combine all of the ingredients for the pork except the salt and pepper. Marinate the pork for at least 4 hours or overnight. Let the pork stand at room temperature for at least 30 minutes before cooking.
For the Sauce:
In a sauce pan, saute the shallots, carrots, leeks, and mushrooms in 3-4 Tbsp. butter until lightly browned. Add the Madeira, merlot, rosemary, bay leaves, and peppercorns, and reduce until approximately 1 cup of liquid remains. In a separate sauce pan, reduce the veal stock by half. Combine the reduced veal stock to the reduce wine mixture, then strain into a sauce pan and return to the stove. Add the olives to the sauce, then off the heat, whisk in the butter until emulsified. Season to taste with kosher salt and fresh cracked pepper, and keep warm.
Pre-heat grill to medium. Remove the pork from the marinade and shake off any excess oil. Season both sides with kosher salt and pepper, and cook until the pork reaches an internal temperature of 150 degrees. Serve immediately with the olive and red wine sauce.
Grilled Kurobuta Pork Loin Chops with a Nicoise Olive and Madeira Wine Sauce
Yield 4 Servings
Ingredients
For the Pork:
4 ea., 8-10 oz. Kurobuta Pork Loin Chops
½ cup Extra Virgin Olive Oil
3-4 cloves Garlic, smashed
3 sprigs Fresh Rosemary
3 sprigs Fresh Thyme
Kosher Salt to taste
Fresh Cracked Pepper to taste
For the Sauce:
2 cups Madeira
2 cups Merlot
1 cups Veal Stock
1 spring Fresh Rosemary
2 ea., Bay Leaves
4 Shallots, finely chopped
½ cup Leeks, white part only, chopped
½ cup Mushroom scraps, chopped
½ cup Carrot, chopped
1 Tbsp. Black peppercorns
8 oz. Unsalted Butter
½ cup Nicoise Olives, seeds removed and halved
Kosher Salt to taste
Method:
In a marinating dish or Ziploc bag, combine all of the ingredients for the pork except the salt and pepper. Marinate the pork for at least 4 hours or overnight. Let the pork stand at room temperature for at least 30 minutes before cooking.
For the Sauce:
In a sauce pan, saute the shallots, carrots, leeks, and mushrooms in 3-4 Tbsp. butter until lightly browned. Add the Madeira, merlot, rosemary, bay leaves, and peppercorns, and reduce until approximately 1 cup of liquid remains. In a separate sauce pan, reduce the veal stock by half. Combine the reduced veal stock to the reduce wine mixture, then strain into a sauce pan and return to the stove. Add the olives to the sauce, then off the heat, whisk in the butter until emulsified. Season to taste with kosher salt and fresh cracked pepper, and keep warm.
Pre-heat grill to medium. Remove the pork from the marinade and shake off any excess oil. Season both sides with kosher salt and pepper, and cook until the pork reaches an internal temperature of 150 degrees. Serve immediately with the olive and red wine sauce.
