Sometimes I surprise myself. This was one of those times.
It seems like pork has been on sale a lot at the local Tom Thumb store. Translated that means that the Audets have been eating a lot of pork!
I wanted something different and I wasn’t sure what. I knew that I wanted rosemary potatoes because I bought four rosemary trees after Christmas for a ridiculously low price. In other words, you can plan on seeing a lot of rosemary dishes.
But for the pork I wanted something..different..something..spicy..but not southwestern.
I was sipping a cup of chai and all of a sudden I felt inspiration hit. (Actually it was Chef Kyrie jumping into my arms unexpectedly but let’s not spit hairs, o.k.?) Chai and balsamic reduction. Yum. I thought of all of those flavors of chai; anise, cloves, black pepper, cardamom….perfect!
This is fantastic. The balsamic gives the chai just enough fruitiness to bring out the flavor of the pork. I did add a pinch of chipotle to give it some authority. I did this in the house but searing the meat on a grill pan and then baking but you would probably get an even better result on the grill. Cook the pork just until done, don;t overcook it. Pork used to need to be cooked until it resembled cardboard but now days it is really a very clean meat and is best cooked just to 155. Let it rest about five minutes out of the oven and it will be succulent, juicy perfection.
Grilled Pork Loin Chops with Chai Reduction
- 8 pork loin chops
- salt and pepper to taste
- 1 c triple brewed chai
- 1/4 tsp dried chipotle, or to taste
- 2 tbs balsamic vinegar
- 2 tbs honey
Make reduction:
Simmer chai, honey, and chipotle until reduced to about 1/4 cup. Add balsamic vinegar and set aside.
Make Pork Chops:
- Preheat oven to 350F
- Season the meat and add to a preheated grill pan to create grill marks. Place on a baking sheet.
- Repeat with each chop.
- Brush with the reduction and place in the oven.
- Brush 3 or 4 more times using up all of the reduction.
- Bake until internal temp is 155, about 40 minutes.
Serves 8
images:(c)MaryeAudet 2009
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