Grilled Pork Chops with Cherry-Pecan Bourbon Gastrique
by
Michael Symon
Michael Symon celebrates Father's Day with a simple grilled pork chop elevated by a rich cherry, pecan, and bourbon gastrique. Sweet cherries, toasted pecans, caramelized sugar, and bourbon create a sauce that perfectly complements juicy pork.
Prep Time:
20 Minutes
Cook Time
25 minutes
Serves:
4 Servings
Level:
Intermediate
Ingredients
Pork Chops
4 double-cut bone-in pork chops
Kosher salt
Freshly cracked black pepper
Cherry-Bourbon Gastrique
1 pound sweet red cherries, halved and pitted
1 shallot, finely diced
1/4 cup sugar
Splash of water
1/4 cup vinegar (used to create the gastrique)
1/4 cup plus 2 tablespoons bourbon
2 cups lightly toasted pecans
2 tablespoons extra-virgin olive oil
2 tablespoons butter
Pinch of salt
Instructions
Step 1: Season the pork chops generously with salt and pepper. For best results, season several hours or overnight in advance.
Step 2: Heat a grill or grill pan over medium-high heat. Grill the pork chops until they reach an internal temperature of about 140–145°F. Let rest for 10 minutes before serving.
Step 3: In a saucepan, combine the sugar and a splash of water. Cook until the water evaporates and the sugar begins to caramelize to a light golden color.
Step 4: Carefully add the vinegar and bourbon. Simmer until the caramel dissolves and the mixture reduces slightly.
Step 5: Add the olive oil and shallots. Cook until softened. Stir in the cherries and a pinch of salt.
Step 6: Simmer until the cherries break down and become jammy. Stir in the toasted pecans.
Step 7: Finish the sauce with butter and stir until glossy and smooth. Michael notes that the butter softens the sharp edges of the sweet-and-sour gastrique.
Serving & Finishing Touches
Slice the rested pork chops and spoon the cherry-pecan bourbon gastrique over the top. Serve immediately.