Grilled Pork Chops with Mustard Brussels Sprouts and Blueberry Gastrique

I kinda stumbled into this dish. I’ve been traveling and didn’t want a bag of blueberries I got in my farm bag to go to waste, so I started out making them into a syrup I could freeze and use for cocktails, desserts, or pancakes down the road. After I had it jarred and ready to go, I realized how awesome it would taste with the dinner I had whipped up. Boom roasted, an okay dinner into a clutch one with a simple good idea.

A gastrique is basically just a sweet and sour fruit sauce. This version is pretty basic (just a weeknight dinner) but you can fancy up the sauce with garlic, shallots, and herbs if you’re feeling it. The tangy sauce tasted great with the smokey pork chops, and the sweetness complimented the spicy mustard and vegetal Brussels sprouts. For a meal on the fly, it turned out super balanced!

You’ll Need:

  • Pork chops, thick cut
  • kosher salt
  • pepper
  • 4 tablespoons of course grain dijon mustard
  • 6 tablespoons of olive oil, plus some
  • 1 tablespoon of honey
  • 1 tablespoon of vinegar (red wine vinegar is my default, but apple cider or even white would do in a pinch)
  • A pint or so of blueberries
  • 3/4 cup or so of sugar
  • Lemon juice (the vinegar you used earlier would be fine if you don’t have a lemon)
  • Brussels sprouts (eyeball it…I used like 8 big ones for 2 portion sizes and still had some leftover)
  • Smoked turkey leg (crumbled bacon would be ideal, I just didn’t have any at the time. Or leave this out, totally not a necessary component. You can find these at most grocery stores near the bacon and sausage. They’re super cheap too!)

Method

  1. In a jar, shake together the mustard, olive oil, honey, and a pinch of salt. Salt and pepper both sides of your pork chops, and pour some of the dressing on top of the pork chops to marinade. You don’t need a ton, but enough so that all surfaces of the pork chops receive some lovin’. Leave on a plate to soak in the flavors while you work on the rest of the meal. Add the vinegar to the unused dressing and shake to combine. Set aside.
  2. Throw the berries and half a cup of water, and the sugar into a sauce pan. Bring to a boil, then use a potato masher to break up the berries and release their juices. Add a squeeze of lemon and a pinch of salt, then taste, taste, taste. Does it need more tang? Add more lemon. Is it too cloyingly sweet? Add another pinch of salt. Too thick? Splash in some water. If you’re feeling adventurous, add some fresh thyme or rosemary! Let bubble and thicken on low for 10-15 minutes, checking often to make sure you like the taste and consistency. If you want your fruit sauce chunky, use it as is. If you want it more homogeneous, toss into a blender. If you’re just nuts like I am, blend then pour it through a fine-mesh strainer. This will keep well in the fridge for a week or pretty much forever in the freezer.
  3. Trim the stalky bottom of the Brussels sprouts off and cut into quarters. Use a small knife and your hands to strip the meat the smoked turkey leg, and roughly chop the meat. You’ll have a ton extra, which I like to throw in a jar and freeze to use on other occasions such as this. I also freeze the leftover bone to make stock from, but I also realize that I’m kinda insane. Hashtag nose to tail.
  4. Turn your grill on medium high heat. While the grill is heating up, drizzle the bottom of a frying pan with some olive oil over medium heat and saute the Brussels, making sure they get some nice caramelization on them before stirring around so their opposite sides get some color. After a few minutes, toss in a handful of the smoked turkey.
  5.  Grill the pork chops 2-3 minutes on each side for some clutch grill marks, then move to indirect heat until they’re finished. Be sure to cut into one and check before serving…the only thing worse than overcooked pork is undercooked pork. If you’re using a termometer (you should) I like my pig around 155 degrees, but apparently new studied say 145 is safe to eat.
  6. Once the Brussels sprouts are cooked to your liking (I dig them tender-crisp), take the pan off the heat and stir in several spoonfuls of the mustard vinaigrette, tasting often and adjusting for salt if it needs it. Plop a pile on a plate, lean a pork chop up against them, and drizzle the gastrique around it.

Remix the dish: Use this same technique to turn strawberries, cherries, peaches, blackberries, or raspberries into a syrup. Mix them into cocktails, drizzle over ice cream, or eat with pancakes, french toast, or biscuits.

If you wanted to go real fancy with the sauce, treat it like a pan sauce  and simmer it in a frying pan with shallots, garlic, herbs, and some butter. I just wasn’t into putting that much effort into it that night.

If you’re strapped for time and just want something sweet, fruity, and tangy for a dish, throw a few big scoops of good jam into a frying pan, thin with water, and heat with a dash of salt and some dried herbs/garlic powder. Poor man’s sauce!

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