Grilled Pork Chops with Malt and Burnt Onion Glaze

Chef Jim Christiansen likes grilling rich pork collar or blade chops because they stay nice and juicy. To make them sweet and sticky, he glazes the chops on the grill with a deeply flavored onion ash and barley malt syrup.

  • Active:
  • Total Time:
  • Servings: 8

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Ingredients

  • 4 yellow onions—2 peeled, quartered and separated into petals, and 2 peeled and chopped
  • 2 tablespoons grapeseed oil
  • 1 cup barley malt syrup (see Note)
  • Kosher salt
  • Pepper
  • Four 1-inch-thick meaty pork blade chops (3 1/2 pounds)
  • 1/4 cup canola oil
  • 1 pound Japanese eggplants, halved lengthwise
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon finely grated lemon zest, plus lemon wedges for serving
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon finely grated garlic

How to make this recipe

  1. Preheat the oven to 425°. Line a baking sheet with foil. Spread the onion petals on the foil and roast for about 1 hour, until completely black. Transfer to a blender and blend until powdery black ash forms.

  2. In a large skillet, heat the grapeseed oil. Add the chopped onion and cook over moderate heat, stirring, until golden, about 10 minutes. Stir in the syrup and onion ash; remove from the heat. Let stand for 5 minutes. Transfer the mixture to the blender and puree until smooth. Scrape the glaze into 
a medium bowl and season with salt.

  3. Light a grill. Rub the pork chops with 2 tablespoons of the canola oil and season with salt and pepper. Grill over moderate heat, turning and basting occasionally with the onion glaze, until an instant-read thermometer inserted in the thickest part of a chop registers 140°, 
about 15 minutes. Transfer the chops to a cutting board and 
let rest for 10 minutes.

  4. Meanwhile, in a medium bowl, toss the eggplant with the remaining 2 tablespoons of canola oil and season with salt and pepper. Grill over moderate heat, turning, until nicely charred and tender, about 
8 minutes.

  5. In a small bowl, mix the herbs with the lemon zest, cinnamon and garlic and season with salt. Thinly slice the chops and transfer to plates. Add the eggplant and sprinkle with the 
cinnamon gremolata. Serve with lemon wedges.

Make Ahead

The glaze can be refrigerated for up to 3 days.

Notes

Barley malt syrup is available at health food stores and from kingarthurflour.com.

Suggested Pairing

Serve this grilled pork dish with an earthy, red-berried Italian red.

Contributed By Photo © John Kernick Published July 2015





1035886 recipes/grilled-pork-chops-malt-and-burnt-onion-glaze 2015-06-15T11:49:52+00:00 Jim Christiansen grilling-barbecuing|barbecue-cookout|8|staff-favorite|summer july-2015,grilling,pork recipes,summer recipes recipes,grilled-pork-chops-malt-and-burnt-onion-glaze 1035886
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