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Bone- In Grilled Pork Chop with Bacon Poached Potatoes

Bone- In Grilled Pork Chop with Bacon Poached Potatoes
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Total Time:
2 hrs

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For Pork Chop:
4 Bone-In Pork Chops (approx. 10 oz each)
1 Qt Cider Brine (Recipe Below)
Black Pepper to taste
For Potatoes:
3 lbs of Washington Yukon Gold Potatoes
8 cups of Bacon Fat or Olive Oil
1 Cup Cream Cheese
1 Cup Chopped Bacon, cooked
2 T Chives, chopped
1T Salt
1T Black Pepper
1 Cup Bacon Fat, warm
1 Cup Cream or Half & Half
For Sage Brown Butter Sauce:
2 T Butter
1 T Golden Raisins
1 T dried figs, chopped
1 t shallots, finely chopped
1 t garlic, finely chopped
1 t sage, chopped
2 oz Marsala Wine
2 T Butter, cut into med dice
Pinch of salt and pepper
Start with “Frenching” the pork chop bones with a boning knife. Be sure to remove all connective tissue from the bone. Submerge the pork chops with cider brine and refrigerate for 4-6 hours. Remove the pork chops and rinse the brine off. Dry the chops with paper towel and you’re ready for grilling. Lightly season with salt and pepper.  Place on a hot grill 4-5 minutes on each side, then finish in a 350 degree oven for 8-10 minutes, or until internal temperature reads 145 degrees.
Rinse the potatoes and cover with bacon fat. (If you don’t have enough bacon you can replace it with olive oil.) Bake the submerged potatoes in the oven for 1.5 hours at 375F, or until fork tender. Strain the oil/fat from the potatoes and place in a kitchenaid with a paddle attachment. Add the cream cheese, bacon, chives, cream, and slowly pour in the bacon fat to emulsify. Season at the end. Careful not to over whip the potatoes so they are not gummy.
Start the brown butter sauce by melting the first 2T butter in a small sauté pan on medium heat. The butter will start to brown in 3-4 minutes.  Add the raisins, figs and sage, cook for 2 minutes. Add garlic and shallots, cook for 1 minute. Deglaze with the Marsala wine, cook for 1 minute. Swirl in the last 2T butter off heat so that the sauce does not break. Season with a pinch of salt and pepper.
Plate by adding a serving of potatoes in the center of the plate.  Lean Pork Chop on the potatoes, drizzle with the Sage Brown Butter sauce, with pieces of the Figs and Raisins.  Garish with fried sage leaf.
Recipe from Chef Tyler Gardner, Executive Chef of Downriver Grill
1 oz.        Honey
1 oz.        Sugar
1 oz.        Salt
1               Bay Leaves
1               Cloves
1/8 T.     Mustard Seed
1/8          stick cinnamon
1               bunch thyme
4               peppercorns
1/2 c.     Hot Apple Juice
1/2 c.     Ice Water
Prepare Cider Brine by mixing together all dry ingredients and hot apple juice.  Stir and let sit for 5 minutes.  Add ice water, and trimmed pork chops. Let sit in the refrigerator 4 - 6 hours max.
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