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Chef’s Corner
Grilled Pork Chops with Apple Cider Sauce
Yields 4 servings, Plated with white asparagus and broccol ini
Gerry McLoughlin
Gerry McLoughlin is the Senior Manager of
Food and Beverage Design and Executive
Chef within United’s Congress of Chefs.
With more than 30 years of culinary
experience, Chef Gerry handles worldwide
menu development. He is an active
member of the Chicago Chefs de Cuisine,
the American Culinary Federation, and
Servairs “Toques du Diel” (Chef Hats of
the Sky), a professional group of culinary
experts who are interested in meeting the
challenges of airline gastronomy.
Apple Cider Sauce
2
tablespoons olive oil
1
garlic clove, minced
1
small shallot, minced
1
tablespoon Worcestershire sauce
¾ cup apple cider
2
tablespoons apple brandy
1
cup chicken stock
½ cup heavy cream, room temperature
2 tablespoons Dijon mustard
1
sprig thyme, leaves removed from stem
Salt and pepper
Directions
1
Sauté garlic and shallots in olive oil over
medium-high heat for 1 minute
2
Add Worcestershire sauce, apple cider,
apple brandy and chicken stock
3
Reduce liquid by one half
4
Add the cream, mustard and thyme,
bring to a boil and reduce heat
5
Season with salt and pepper, to taste
Grilled Pork Chops
4 Pork chops, 10 ounce bone-in chop
4 cloves garlic, minced
¼ cup vegetable oil
Sea salt and pepper
Directions
1
Combine garlic and oil, and rub on all sides of
the meat
2
Marinate under refrigeration for two hours
(up to 24 hours)
3
Remove from refrigeration and rest at room
temperature for 30 minutes before cooking
4
Remove excess oil
5
Pre-heat grill pan over medium-high heat
6
Grill on both sides until done, approximately
5-6 minutes per side
7
Season with salt and pepper, to taste
8
Serve with apple cider sauce
CHEERS !
S.A. Prüm Essence Riesling 2010
Riesling, America’s fastest-growing wine preference, can be sweet or dry, but Germany’s best from
classic producers such as S.A. Prüm are somewhere in between. Riesling is an excellent choice to
compliment the brightness of the apple cider sauce.
-
Doug Frost, Master Sommelier and Master of Wine
Chef’s Tip
To keep vegetables bright and fresh, cook
for 2-3 minutes in boiling salted water and
transfer to an ice water bath until cool. Pat
dry and lightly sauté in oil or butter. Season
with salt and pepper, to taste.