Grilled pork chops with spiced honey glaze
These simply grilled pork chops are glazed with a spiced honey. The roasted red pepper sauce is just spicy enough to pair with the sweet glaze. And the salad is unusual in that the thinnest slices--shavings, actually--of fennel, onion, carrot and apple are tossed in a lemony mustard dressing.
Add roasted fingerling potatoes for a great meal.
These recipes come from chef Bruce Sherman of North Pond Cafe in Chicago. Sherman is known for his creative touch in the kitchen, especially with seasonal ingredients.
Combine the honey, coriander seeds, fennel seeds, cardamom pods and cloves in a saucepan (the honey will boil over in a small saucepan). Gently bring to a boil. Reduce the heat and simmer until the honey becomes dark amber-colored, about 15 to 20 minutes.
Remove from the heat. Carefully pour the vinegar into the pot to avoid splattering. Stir well. Pour the mixture through a sieve to remove the spices and discard them. Set aside the honey at room temperature.
Heat the grill. Lightly brush both sides of the pork chops with the oil. Generously season with salt and pepper. Grill the chops over a hot fire, turning as necessary, until they’re no longer pink in the center, about 8 minutes a side. Remove them to a serving platter.
Serve warm, brushing both sides of the chops with the honey glaze. Top with Roasted Red Pepper Sauce.
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