Best 3 Grilled Berkshire Pork Chop With Merlot Sauce Recipes
Indulge in a culinary journey with our grilled Berkshire pork chop, a dish that harmonizes delectable flavors and textures. This exquisite pork chop, sourced from the renowned Berkshire breed, is renowned for its exceptional marbling and succulence. Grilled to perfection, it boasts a captivating crust and a tender, juicy interior. Accompanying this culinary masterpiece is a luscious Merlot sauce, crafted from the finest Merlot wine and enriched with shallots, garlic, and herbs. This harmonious blend of flavors elevates the pork chop, creating a symphony of taste that will tantalize your palate. Join us on this gastronomic adventure as we unveil the secrets behind this extraordinary dish, including the preparation of the pork chop, the crafting of the Merlot sauce, and the art of grilling to achieve perfection.
Here are our top 3 tried and tested recipes!
GRILLED BERKSHIRE PORK CHOPS WITH MERLOT SAUCE - SCOTT JOHNSON RECIPE - (4.3/5)
Provided by ranmcm
Number Of Ingredients 10
Steps:
- Merlot sauce: 1. Combine the broth and wine in a saucepan. 2. Bring to a simmer over medium heat then reduce by one third. 3. In a small bowl whisk the cornstarch with 1/4 cup water until smooth. 4. Whisk the cornstarch mixture into the simmering sauce. 5. Continue whisking until the sauce thickens. 6. Season with salt and pepper and keep warm over low heat. Pork chops: 1. Heat a cast iron skillet or grill pan over high heat. 2. Season the pork with salt and pepper. 3. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. 4. Remove chops to a platter and cover with foil. Allow to rest for 5 minutes. 5. Spoon sauce on and around the chops and serve.
GRILLED PORK CHOPS WITH SMOKIN' SAUCE
Growing up, my husband always had pork chops that were were pan-fried or baked, but he knew they could be better. So he combined his love of grilling with the desire to create his own signature sauce, and the result was this recipe. -Vicky Drnek, Rome, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, mix first nine ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes, stirring occasionally. Reserve 1/4 cup sauce for serving., Using a mortar and pestle or spice grinder, crush seasonings with brown sugar. Rub mixture over chops., Place chops on an oiled grill over medium heat. Grill, covered, until a thermometer reads 145°, 5-6 minutes per side, brushing top with remaining sauce after turning. Let stand 5 minutes before serving. Serve with reserved sauce.
Nutrition Facts :
GRILLED PORK PORTERHOUSE WITH AN APPLE-MAPLE-GINGER SAUCE
Provided by Christine Muhlke
Categories dinner, main course
Time P1DT30m
Yield Serves 6
Number Of Ingredients 28
Steps:
- Twenty-four hours before cooking, stir all of the brine ingredients except the pork into 1 quart of water in a large pot and bring to a boil. Let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate.
- The next morning, prepare the infused oil: grind the coriander, bay leaf and peppercorns in a spice mill or a clean coffee grinder and combine with the remaining ingredients in a medium bowl. Let sit at room temperature.
- Make the sauce: In a saucepan, melt the butter over medium-low heat. Add the shallots and sauté until caramelized, about 4 minutes. Add the garlic and cook for 1 minute. Add the apple juice, chicken stock, star anise and ginger. Bring to a boil, lower the heat and simmer until reduced by one-quarter. Add the maple syrup, vanilla pod and seeds and agar and simmer for 3 minutes. Remove from the heat. Discard the star anise and vanilla pod. Purée the mixture in a blender or food processor, then pass through a fine-mesh sieve into a pan. Season to taste with salt and pepper.
- Prepare a charcoal or gas grill to medium-high heat. Rinse the meat and pat dry with paper towels. Brush the chops with the infused oil, then sprinkle lightly with salt. Grill to medium doneness, or until the internal temperature reads 135 to 140 degrees on a thermometer and the middle is light pink, about 6 minutes per side. Let sit for 5 minutes before serving. Drizzle with warm sauce and serve.
Tips:
- To ensure the pork chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
- If you don't have a meat thermometer, you can check the doneness of the pork chops by cutting into the thickest part of the chop. The meat should be slightly pink in the center for medium-rare, slightly more pink for medium, and no longer pink for well-done.
- To make the Merlot sauce, use a good quality Merlot wine. A full-bodied Merlot with a fruity flavor will work well.
- If you don't have shallots, you can use a small onion instead.
- If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner.
- Serve the grilled Berkshire pork chops with the Merlot sauce immediately.
Conclusion:
Grilled Berkshire pork chops with Merlot sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The pork chops are tender and juicy, and the Merlot sauce is rich and flavorful. This dish is sure to impress your guests.
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