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, Sweet Hungarian 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 freshly ground black pepper
1-2 tsp Season with Spice's Sweet Hungarian Paprika
Olive oil
Sprigs of fresh rosemary (optional)
Blackberry-ginger sauce:
2 cups blackberries
1/2 tbsp fresh ginger - minced
1 fresh serrano green chili peppers, minced (or 1/4 tsp Smoked Serrano Chili Powder)
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 our Sweet Hungarian 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 freshly ground black pepper
1-2 tsp Season with Spice's Sweet Hungarian Paprika
Olive oil
Sprigs of fresh rosemary (optional)
Blackberry-ginger sauce:
2 cups blackberries
1/2 tbsp fresh ginger - minced
1 fresh serrano green chili peppers, minced (or 1/4 tsp Smoked Serrano Chili Powder)
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 our Sweet Hungarian 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.
