Grilled Pork Chop served with Apple Calvados Jus & Pumpkin Gratin – from The Newport, a Gastropub

Ingredients

Yield:

4

• Grilled Pork Chop

  • 10 oz Kurobuta Pork Chop

• Apple Calvados Jus

  • 2 tbsp Calvados
  • ½ an Apple, peeled & diced
  • 1 Shallot, diced
  • 1 tbsp Sugar
  • 1 tbsp Raisins
  • 1 quart Stock

• Pumpkin Gratin

  • 4lbs butternut squash peeled and thinly sliced
  • 1 onion, small diced
  • 4 cloves garlic, minced
  • 1 lt cream
  • 3oz white wine
  • 8oz parmesan cheese powder
  • 2oz corn starch

Preparation

Difficulty:

Medium

Time:

60 Minutes

Total Time:

 

1. Grilled Pork Chop

   1. Preheat oven to 400 F.
   2. Grill pork chop for 3 minutes on each side.
   3. Finish in oven for 10 minutes until cooked medium.

2. Apple Calvados Jus

   1. Sauté shallots in butter until caramelized.
   2. Add apples and flambé with Calvados.
   3. Add golden raisins and stock.
   4. Simmer until desired consistency.

3. Pumpkin Gratin

   1. Preheat oven to 375 F.
   2. In a pot, sauté onions and garlic over medium heat. Deglaze with white wine.
   3. Add cream and bring to the boil.
   4. When liquid is reduced by half, whisk in the corn starch and half of the powdered parmesan (4 oz). Bring mix to the boil.
   5. Add the sliced squash into the pot and mix well. Take off the heat.
   6. Line a pan with parchment paper and layer the squash with the sauce evenly spread throughout.
   7. Put in the oven and cook for 35 minutes.
   8. Sprinkle the remaining parmesan cheese (4 oz) over the top of the squash and gratin under broiler until golden brown.
   9. Check the squash is cooked using a small knife.