Ingredients
Raspberry Reduction Ingredients
- Homemade vanilla balsamic vinegar
- Verjus*
- Raspberry preserves*
Raspberry Slaw Ingredients
- Green cabbage*
- Chinese cabbage*
- Shallot*
- Raspberries, frozen*
- Verjus*
- Olive oil*
Raspberry Raclette Grilled Pork Chop Ingredients
- Thick cut center pork chops*
- Homemade vanilla balsamic vinegar
- Raclette cheese*
*Farm fresh or local sourced artisan product
Ingredient Note: A wide variety of infused vinegars can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook you can make your own. Regular balsamic vinegar may substituted for the homemade infused vanilla balsamic vinegar used in this recipe
Recipe Directions
Preheat grill to medium high heat.
In a small metal pot, bring one quarter cup vanilla balsamic vinegar, one quarter cup verjus and three tablespoons raspberry preserves to a boil. Reduce heat to low, stir and cook for ten minutes until sauce has reduced in half. Remove raspberry reduction from heat to cool.
Remove green cabbage spines, chiffonade two cups green cabbage and place in a glass mixing bowl. Remove Chinese cabbage spines, chiffonade one cup Chinese cabbage and add to bowl. Slice one quarter cup shallots, separate into rings and add to bowl. Slice one quarter cup raspberries in half and add to bowl. Stir in one tablespoon verjus, one tablespoon olive oil, season with salt and pepper to taste and let slaw rest for five minutes.
Rinse and pat dry pork chops. Season pork chops with sea salt and pepper on both sides. Add two tablespoons vanilla balsamic vinegar and two tablespoons olive oil to a large glass baking dish. Stir marinade and place pork chops in marinade for ten minutes. Flip pork chops over and place in marinade for an additional ten minutes. Place pork chops on grill, reduce heat to medium and cook for eight minutes. Slice one half cup raclette cheese. Flip pork chops over, cook for an additional five minutes and turn off grill. Remove pork chops from grill, plate and confirm internal temperature of pork chop is 150 degrees with a meat thermometer. Top pork chops with raclette cheese, place pork chops back on grill (grill is not on) for three minutes for raclette cheese to melt. Remove pork chops from grill and let chops rest for five minutes.
Stir raspberry slaw and raspberry reduction. Plate one cup raspberry slaw, top with pork chop, two tablespoons raspberry reduction and another tablespoon of raspberry slaw.
Kristin Celeste Shroeger is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist (insert link: http://www.theintentionalminimalist.com/2013/04/raspberry-raclette-grilled-pork-chop.html), a website encouraging cooking with local, seasonal and sustainable produce.