Pineapple Turmeric Glazed Pork Chops & Grilled Zucchini Shishito Salad
by Chef Monique Santua of Gastromonique
1/2 bottle Classic Ginger Elixir, which has pineapple in it (Jeany’s Caribbean Elixirs)
1/4 c honey (Round Rock Honey or Austin Honey Co)
1/4 c Apple Cider Vinegar
3 tbs Dijon Mustard
1 tsp red pepper
1/2 tsp Extra Virgin Olive Oil
1″ thick pork chops (Belle Vie Farm or Hohn’s Acres Farmstead)
salt and pepper
Grilled Squash and Shishito Salad:
4 squash (Bernhardt’s Farm or Simple Promise Farms)
4 ounces goat cheese (Pure Luck)
1 c mint (f-stop farm)
2 tbsp Extra Virgin Olive Oil
3 tbs Ginger Elixir (Jeany’s Caribbean Elixirs)
8 shishito peppers (Emadi Acres Farm)
Combine pineapple ginger juice, 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!