Steam-Grilled Pork Chops with Endive, Pecan Nuts and Tarragon

By by Staub
Images
Steam-Grilled Pork Chops with Endive, Pecan Nuts and Tarragon
Serves
Makes 4 servings
Ingredients
  • 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
Procedure
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.

Steam-Grilled Pork Chops with Endive, Pecan Nuts and Tarragon

By by Staub
Serves
Makes 4 servings
Ingredients
  • 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
Procedure
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.