Apricot and Jalapeno Glazed Pork Chop & Island Influenced Jicama Slaw
Ingredients: Apricot Glaze
| 4ea |
Pork loin chop |
| 3tbsp |
Apricot compote |
| 1ea |
Lemon zest |
| 2tbsp |
Lemon juice |
| 1ea |
Jalapeņo chile grated (stop before you get to seeds) |
| 1tbsp |
Honey |
| 1ea |
Garlic clove grated |
| 1tsp |
Kosher salt |
| 1/4c |
Extra virgin olive oil |
| 1/4c |
Chopped flat-leaf parsley |
Procedure:
Add all together (accept for the chops) and mix very well.
Grill off the chops with nice hash marks and keep glazing them as they are cooking.
Ingredients: Island Slaw
| 1ea |
Jicama peeled slice thin then julienne |
| 1ea |
Yellow heirloom tomato seeded cut into thin strips (julienne) |
| 1ea |
Red heirloom tomato seeded cut into thin strips (julienne) |
| 2ea |
Oranges peel then cut out segments save the juice with the segments |
| 2tbsp |
Chopped cilantro |
| 1tbsp |
Chopped chive |
| 1/2ea |
Small red onion shaved |
| 12ea |
Haricot vert blanched and sliced very thin |
|
Peach Vinaigrette (enough to coat slaw) |
Ingredients: Peach Vinaigrette
| 2oz |
Peach puree |
| 2oz |
Honey |
| 2oz |
Champagne vinegar |
| 2tbsp |
Creme fraiche (sour cream) |
| 1tbsp |
Shallots chopped |
| 12oz |
Salad oil |
Procedure:
Mix all but the oil.
Then slowly beat in the oil with a slow steady stream until thick.
Happy cooking, Chef Kevin & Chef Van
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