17
60

Ingredients

  • 1 cup onion (chopped)
  • 1 orange zest (each, & juiced)
  • 2 cloves garlic (smashed)
  • 2 tablespoons Dijon-style mustard
  • 2 teaspoons honey
  • 1 teaspoon white pepper (ground)
  • 1/2 cup olive oil
  • 1/2 cup sage leaves
  • 1/2 cup parsley leaves (fresh)
  • 8 ounces boneless pork chops (trimmed)
  • 12 ounces pancetta (1/4" thick or, thick cut bacon cut crosswise into thin slices)
  • 1 tablespoon olive oil
  • 2 cups shallots (large, thin sliced)
  • 1 tablespoon sugar (granulated)
  • 1 tablespoon sugar (granulated)
  • 1 tablespoon thyme (fresh, leaves)
  • black pepper (to taste, fresh cracked)

Directions

  1. 1. In a blender, process all ingredients until smooth. Place pork chops in a bowl; lightly coat all sides with the marinade. Cover and refrigerate 4 hours or overnight.
  2. 1. In skillet on medium heat, add bacon & cook until crispy
  3. 2. Drain & set aside
  4. 3. Preheat grill to medium and oven to 375°F
  5. 4. In skillet on medium-high heat, add oil and cook shallots, stirring, until caramelized, about 5 minutes
  6. 5. Add sugar and vinegar & mix until sugar dissolves and vinegar evaporates, about 2 minutes
  7. 6. Stir in thyme, pepper & pancetta; remove from heat. Wipe any excess marinade from the pork chops discard marinade
  8. 7. Grill chops 2 to 3 minutes on both sides; place on sheet tray
  9. 8. Mound Pancetta-Shallot mixture over chops; bake in oven for 15 to 20 minutes
  10. Serve with a soft polenta finished with Montasio or other mild cheese and a Dijon demi-glace reduction.
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