Pineapple Turmeric Glazed Pork Chops & Grilled Zucchini Shishito Salad
by Chef Monique Santua of Gastromonique
1/2 bottle Pineapple Ginger Juice from La Orxateria
1/4 c Round Rock Honey
1/4 c Apple Cider Vinegar No 3 from The Vinegar Joint
3 tbs Dijon Mustard
1 tsp red pepper
1/2 tsp Extra Virgin Olive Oil
1″ thick pork chops from Belle Vie Farm or Taylor Farm
salt and pepper
Grilled Squash and Shishito Salad:
4 squash from Bernhardts Farm
4 ounces of Pure Luck goat cheese
1 c mint from Johnson’s Backyard Garden
2 tbsp Extra Virgin Olive Oil
3 tbs Pineapple Ginger Juice from La Orxateria
8 shishito peppers from Gray Gardens
Combine pineapple, honey, vinegar, dijon, red pepper, olive oil in a saucepan over medium until reduced to 1/2 a cup. Save half for basting and half for serving.
Season the pork chops with vegetable oil, salt and pepper and grill for 3 minutes on each side. Baste the pork chops until completely coated and grill until slightly charred, another 4 minutes.
Rest for 10 minutes and serve with sauce.
Slice squash into 1/2″ rounds. Season squash slices and shishitos with vegetable oil, salt and pepper. Grill vegetables flipping until cooked through 3-4 minutes.
Whisk the pineapple ginger juice, olive oil, salt and pepper into a vinaigrette.
Slice the grilled squash and shishitos into strips and toss with mint, goat cheese, and vinaigrette. Enjoy!