The heat is on!
And how do Minnesotans cool off?
By standing in the sun, squinting at the waves of heat coming off the grill. But the contradiction is quickly understood when the pork chops sizzle and you can taste the smoky, meaty aroma on your tongue.
Contradictions are the delicious combinations of Malaysian cuisine - where flavors are mixed and matched to create colorful dishes that tease the taste buds with every bite.
I wanted to apply that same principle with some of the local, in-season ingredients I had in the kitchen here in Minnesota. Especially the ingredients I never had access to at home, like blackberries.
After arriving home from a morning visit to Petty Brothers Olde-Fashioned Meat Market to pick up pork chops, Mark fired up the grill while I minimally seasoned the meat with just salt, black pepper, hot paprika and olive oil.
As the pork chops cooked, I mashed a pile of fresh blackberries, then mixed in some finely minced ginger and green chili peppers, a generous drizzle of honey, and a couple of spoonfuls of balsamic vinegar and lemon juice. A dark red, fruity sauce with a bit of heat, tart, and sweet tastes.
Lavished over the grilled pork chops, this tangy, tingly blackberry-ginger sauce is a welcome contradiction to the delicious, but one-dimensional flavor of the charred meat.
For even more flavor, as well as color, grill up a medley of bell peppers, onions, broccoli and carrots. Fill your plate, then your stomach, and do it all over the next summer day!
For even more flavor, as well as color, grill up a medley of bell peppers, onions, broccoli and carrots. Fill your plate, then your stomach, and do it all over the next summer day!
Grilled Pork Chops with Blackberry-Ginger Sauce
by Season with Spice
Serves 4
Ingredients:
4 pork chops
Salt and black pepper
1-2 tsp hot paprika
Olive oil
Sprigs of fresh rosemary (optional)
Blackberry-ginger sauce:
2 cups blackberries
1/2 tbsp fresh ginger - minced
1 fresh serano green chili peppers - minced
1/4 cup honey
1 tbsp balsamic vinegar
1/4 cup lemon juice
Salt & black pepper to taste
Method:
1. Rinse and pat the pork chops dry with paper towel. Rub olive oil on the meat and then season generously with salt, black pepper and hot paprika. Set aside.
2. In a medium bowl, mash up the blackberries into a sauce (leave a few chunky bits for texture). Then add in the rest of the ingredients, and combine. Transfer the sauce mixture into a saucepan, and heat to a simmer, Cook for about 8-10 minutes, stirring frequently, until the sauce begins to slightly thicken. Taste and make adjustments to the seasonings, if necessary. Set aside.
3. Fire up the grill to preheat. Then cook pork chops on medium fire for around 5 minutes on each side (if you have a cooking thermometer, the pork chop is done when the internal temp reaches 160F).
4. Place each pork chop on a plate, and pour the sauce over it. Garnish with fresh rosemary. Serve with grilled vegetables or your favorite green salad.
Note:
- Any leftover sauce can be kept in the refrigerator. Try adding it to your favorite meaty sandwich, or on a hamburger.
by Season with Spice
Serves 4
Ingredients:
4 pork chops
Salt and black pepper
1-2 tsp hot paprika
Olive oil
Sprigs of fresh rosemary (optional)
Blackberry-ginger sauce:
2 cups blackberries
1/2 tbsp fresh ginger - minced
1 fresh serano green chili peppers - minced
1/4 cup honey
1 tbsp balsamic vinegar
1/4 cup lemon juice
Salt & black pepper to taste
Method:
1. Rinse and pat the pork chops dry with paper towel. Rub olive oil on the meat and then season generously with salt, black pepper and hot paprika. Set aside.
2. In a medium bowl, mash up the blackberries into a sauce (leave a few chunky bits for texture). Then add in the rest of the ingredients, and combine. Transfer the sauce mixture into a saucepan, and heat to a simmer, Cook for about 8-10 minutes, stirring frequently, until the sauce begins to slightly thicken. Taste and make adjustments to the seasonings, if necessary. Set aside.
3. Fire up the grill to preheat. Then cook pork chops on medium fire for around 5 minutes on each side (if you have a cooking thermometer, the pork chop is done when the internal temp reaches 160F).
4. Place each pork chop on a plate, and pour the sauce over it. Garnish with fresh rosemary. Serve with grilled vegetables or your favorite green salad.
Note:
- Any leftover sauce can be kept in the refrigerator. Try adding it to your favorite meaty sandwich, or on a hamburger.
11 comments:
What a gorgeous sauce! Perfect with pork.
Cheers,
Rosa
Oh my, this is truly perfect! I never thought of using blackberries for a sauce to go with meat. I really like this recipe!
Oh Yummy! What a great sauce - sweet and spicy! It looks delicious poured over that perfectly grilled pork chop! Can I come to dinner? :)
Oh my, this is truly perfect! I never thought of using blackberries for a sauce to go with meat. I really like this recipe!
you forgot to add that is where men learn to cook in Minnesota. some men don't even get near the stove - grillin's fer men!
Oh I love your blackberry ginger sauce! How unique to use berries into savory sauce! I love it!
Not a bad way to learn how to cook at all!
Sure you can, MJ:)
Thanks Tamara! The blackberry sauce goes well with chips or even as a spread on a toasted baguette too!
Can I use blueberry? Have lots of blueberry in the freezer?
Hi Lee - you can surely use blueberry for the sauce. I'd sprinkle some sugar onto the frozen berries and let them thaw before mashing into a sauce. Since my original recipe uses blackberries, you may want to make some slight modifications. Add the mashed blueberries first into the saucepan then followed by the rest of the ingredients. Cook and taste as you go. Depending on the tartness of the berries, you can then make the adjustment to your preference. Add a little of water if the sauce gets too thick.
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