Alligator Soul

114 Barnard Street, Savannah, GA 31401
912-232-7899

Big Ol' Grilled Pork Chop with Georgia Stone Ground Grits & Wilted Organic Baby Greens Served with a Honey Bourbon Braised & Grilled Sweet Red Onion. Garnished with an Apple Bourbon Reduction

Serves 4

Ingredients for Big Ol’ Grilled Pork Chop

4 14 oz Pork Chops
2 medium Red Onions
1/2 cup Honey
2 cup Bourbon
1/2 tsp chopped Garlic
1 1/2 tbsp chopped Shallots
4 Baby Head Lettuces or 4 cup Baby Greens
1 cup Stone Ground Grits
2 cup Apple Cider
3 cup Chicken Stock
2 cup Heavy Cream
1/2 lb Butter
2 Cinnamon Sticks
2 Star Anise
2 whole Clove
3 sprigs of Thyme
2 Bay Leaves
5 Black Peppercorns
1 cup Brown Sugar
2 cup White Wine
Extra Virgin Olive Oil

Method for Big Ol’ Grilled Pork Chop

• Lightly oil and season (salt and pepper) chops and grill each side approximately 2 minutes giving a 1/2 turn for diamond hash marks. Finish in 400 degree oven for approximately 10 minutes, to 135 degrees.

Method for Grilled Sweet Onion

• Slice 2 red onions crosswise in half and peel outer skin.
• Heat skillet with 2 tablespoons oil and sear onion (cut side down) until caramelized. Add 1/4 cup honey and let cook down before de-glazing with 1 cup of bourbon.
• Add white wine and chicken stock to cover onions and let simmer until softened yet resilient, approximately 10 minutes. Remove from braise and cool. Brush with oil and season. Grill until hot when serving.

Method for Georgia Stone Ground Grits

• Heat 4 cup of equal parts heavy cream and chicken stock until heavy simmer, add 1/2 lb butter and whisk in 1 cup stone ground grits.
• Stir until softened approximately 10 minutes, season with salt and pepper. Heat before serving and add butter until creamy.

Method for Wilted Organic Baby Greens

• Heat small amount of butter in sauté pan over medium high heat.
• Add 1 teaspoon of chop shallots and heat until softened. Add any fresh baby greens or lettuce, garlic, and turn with tongs until wilted. Season with salt and pepper.

Method for Apple Bourbon Reduction

• In small pot sweat 1 tablespoon of chop shallots in 1 tablespoon of butter.
• Add 2 each of whole cinnamon stick, Star Anise, cloves, sprigs of thyme, 1 bay leaf and 5 black peppercorns.
• Add 1 cup of bourbon and 2 cups of apple cider.
• Reduce by half and add 1 cup brown sugar to thicken into syrup. Drizzle over pork when serving.

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