Some things will never not make me laugh.
Like… My nephews.
And Flight of the Conchords. “The day after my birthday is not my birthday, mum.”
Also, food never tastes anything but stellar when prepared on the grill. It’s just the truth. Even my sworn enemies (that I’m still trying to like for whatever reason), mushrooms and eggplant, become not only tolerable but delicious with a little smoky flavor and charred, caramelized grill marks.
The showstopper here, though, is a fresh, tangy, seasonally appropriate rhubarb sauce. It’s just fantastic, and I had to stop myself from eating it all by itself, standing over the stove with a spoon.
We get things going by soaking dried cherries (or other dried berries) in balsamic and hot water. But that’s clearly not the real focal point of this picture, because I had MAPLE BACON DOUGHNUT beer to help me cook. Two of my favorite Portland things (Rogue beer and Voodoo Doughnut), all bottled up for me to enjoy all the way over here. I can’t even.
But, back to the sauce. It’s a delicious Martha Stewart recipe. M-Stew suggests serving leftover sauce on toasted bread with goat cheese, which sounds incredible, but I have no leftovers, because I’m only human, MARTHA.
The finishing touch is fresh-grated nutmeg. Of course.
Oh yeah–put it on some pork. Serve with grilled asparagus for a delightful, light-ish springtime meal.
This is item #3 from this year’s to-cook list. 1/9th done!
Also, happy Easter, everyone! Imma go get my brunch on.
Grilled Pork Chops with Rhubarb Sauce
(adapted from Martha Stewart)
1/2 cup dried cherries (I used a mix of cherries, cranberries, blueberries and golden raisins)
1 tablespoon balsamic vinegar
1 teaspoon olive or grapeseed oil
1/2 cup finely chopped red onion
2 cups diced rhubarb
3 tablespoons honey
Fresh grating of nutmeg
Coarse salt and ground pepper
4 pork loin chops
Pour 1/4 cup hot water and the vinegar over dried cherries in a small container. Let mixture stand 10 minutes.
Heat the oil in a small saucepan over medium heat and add onion. Cook until softened and translucent (about 5 minutes or so). Add the cherry mixture, rhubarb and honey, then reduce heat to low and simmer until rhubarb has softened, 8-10 minutes. Grate a pinch of nutmeg into sauce, and season with salt and pepper and set aside.
Sprinkle salt and freshly ground black pepper generously on both sides of pork chops. Grill on a hot grill, roughly 3-4 minutes per side.
Serve topped with warm sauce.