"The flavors of fall come together in this recipe for Grilled Pork Chops with Toasted Hazelnut-Pumpkin Vinaigrette."
Grilled Pork Chops with Toasted Hazelnut-Pumpkin Vinaigrette
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 6 oz boneless pork loin chops
- 1/2 teaspoon each salt and pepper
- 2 teaspoon olive oil
- 1/3 cup apple cider vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon tumeric
- 1 teaspoon chopped fresh sage
- 3/4 cup olive oil
- 1/2 teaspoon each salt and pepper
- 1/3 cup seeded and diced tomato
- 1/3 cup toasted hazelnuts
Method
Step 1
In a small saucepan over low heat, add the pumpkin puree, apple cider vinegar, garlic, turmeric and sage and stir to combine. The heat will let the pumpkin blend with the vinegar. Take off the heat and whisk in the olive oil, then season with salt and pepper. The vinaigrette can be served warm or room temperature.
Step 2
An hour before grilling, rub the pork chops with salt and pepper and let them cure in the seasoning. Heat a grill pan over medium-high heat. Rub the pork chops with the olive oil, then grill 6-7 minutes on one side. Turn and grill the pork chops on the other side, another 6-7 minutes. Grill until a thermometer registers 145.
Step 3
Place a bed of sauteed greens on a plate and place a pork chop on top. Spoon the vinaigrette on the chop and around the plate. Garnish with the diced tomato, toasted hazelnuts and fresh sage leaves.
Step 4
To toast hazelnuts, heat the oven to 375. Place the nuts on a single layer in a baking pan and roast for 12-15 minutes until they start to brown. Bring them out of the oven and cover with a kitchen towel. The heat and steam will life off the skins. Just rub the hazelnuts in the towel and they're ready for your recipe.