Steam-grilled Pork Chops with Endive, Pecan Nuts and Tarragon
By Staub
Steam-grilled Pork Chops with Endive, Pecan Nuts and Tarragon
By Staub
Yield/Serves:
Makes 4 servings
- Pork Chops:
- 4 pork chops (1¼-inch thick)
- 1 teaspoon ground mustard seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground garlic
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 4 tablespoons canola oil
- ½ cup chicken stock
- Endive:
- 6 medium endives
- 4 tablespoons canola oil
- 2 tablespoons honey
- ¾ teaspoon nutmeg
- ½ teaspoon ground pepper
- ½ teaspoon kosher salt
- 4 sprigs thyme
- 1 tablespoon brown sugar
- ½ cup chicken stock
- 2 sprigs tarragon
- 18 roasted pecan nuts
To make pork chops: add all spices, salt, pepper and canola oil to a small bowl and mix to combine. Rub the pork chops with the mixture. Let sit for 20 minutes.
Preheat the grill on medium/high heat. Once hot, reduce the heat to medium and place the pork chops on the grill. Grill for 1½ minutes on both sides. Add the chicken stock and place the lid on the steam grill.
Cook for 8 minutes, or until cooked to your liking. Place the pork chops on a cutting board and cover with a kitchen towel.
To make endive: clean and halve the endives lengthwise. Add honey, nutmeg, salt, pepper and canola oil to a small bowl and mix to combine. Brush the endives with the oil and honey mixture. Sprinkle with brown sugar.
Preheat the steam grill on medium/high heat. Once hot, reduce to medium heat and now place the endives on the grill in the opposite direction of the ridges. Grill for 2 minutes, or until grill marks appear. Turn the endives. Add the chicken stock and place the lid on the steam grill. Cook for 5 minutes, or until cooked to liking.
Remove the tarragon leaves from the stem and mince roughly. Set aside. Using a chef’s knife, chop the roasted pecan nuts.
To serve: slice the pork chops into ¼-inch thick slices and serve with the endives. Finish with the minced tarragon and the chopped pecans. This recipe goes great with oven roasted potatoes or potato au gratin.
Preheat the grill on medium/high heat. Once hot, reduce the heat to medium and place the pork chops on the grill. Grill for 1½ minutes on both sides. Add the chicken stock and place the lid on the steam grill.
Cook for 8 minutes, or until cooked to your liking. Place the pork chops on a cutting board and cover with a kitchen towel.
To make endive: clean and halve the endives lengthwise. Add honey, nutmeg, salt, pepper and canola oil to a small bowl and mix to combine. Brush the endives with the oil and honey mixture. Sprinkle with brown sugar.
Preheat the steam grill on medium/high heat. Once hot, reduce to medium heat and now place the endives on the grill in the opposite direction of the ridges. Grill for 2 minutes, or until grill marks appear. Turn the endives. Add the chicken stock and place the lid on the steam grill. Cook for 5 minutes, or until cooked to liking.
Remove the tarragon leaves from the stem and mince roughly. Set aside. Using a chef’s knife, chop the roasted pecan nuts.
To serve: slice the pork chops into ¼-inch thick slices and serve with the endives. Finish with the minced tarragon and the chopped pecans. This recipe goes great with oven roasted potatoes or potato au gratin.