This spring has been warm and sunny in Northern CA so we've uncovered the BBQ and have started grilling. The idea for this sauce comes from Hugh Carpenter's and Teri Sandison's book: HOT BARBECUE. As usual, we have made some changes to suit our tastes and we added our Butter-Sauteed Peas which we served in a juiced grapefruit half for interest and a touch of flavor. The meal is delicious; the blood orange sauce is fabulous and can be used with many meats or fish. The recipe is @
http://tomandanitamorgan.blogspot.com/2014/03/grilled-pork-chops-with-blood-orange.html? —Tom and Anita Morgan
For the Pork Chops and peas:
bone-in pork chops about 1 inch thick
frozen green peas, thawed and dried
Oil spray for BBQ
For the Blood Orange Sauce:
freshly squeezed blood orange juice (about 4 blood oranges)
white wine (sauvignon blanc is good)
Asian chile sauce
fresh basil leaves, chopped small
fresh cilantro, chopped
extra virgin olive oil
cloves garlic, minced fine
zest from blood oranges
1/8” slices from the center of the blood oranges
Before Cooking: Prepare the Cumin Rub. Then rub both sides of the pork chops with all but 1 teaspoon which will be saved for the sauce. Refrigerate the pork chops for an hour or two while the flavor is absorbed. Remove the pork chops from the refrigerator 30 minutes before cooking so that they can warm to room temperature.
Cooking The Sauce: Place all of the sauce ingredients, except the orange slices and cornstarch, into a small cooking pot and stir while heating. Add the orange slices and bring to a slow simmer to cook the orange slices and reduce the sauce. After simmering for 30 minutes, carefully remove the orange slices and place on a flat plate. These will be used for edible garnish. Remove a few tablespoons of the simmering sauce, stir the cornstarch into it and add it back to the pot. Simmer for 10 more minutes then turn off heat and cover to retain warmth.
Grilling the Pork Chops: Spray the grill rack with the oil spray to prevent sticking. Bring the grill to a medium low heat and grill the chops for about 4 minutes on the first side. If the fire flares up, reduce the temperature or move the chops off the fire. Turn the chops and cook about another 4 minutes or until the internal temperature is about 150* F. Remove the chops and place in a warm oven or under tented aluminum foil while cooking the peas.
Sauteing the Peas: Place a 10 inch pan on the stove on medium low heat and add the butter. When the butter has melted and starts bubbling, add the peas and cook for about 1 minute. Remove the peas and plate and serve the dinner.