Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
Smoked Jalapeño Glaze
Step 1
Place jalapeños into a shallow dish with holes. Smoke for 10 minutes, using smoldering maple wood.
Step 2
After 10 minutes, remove seeds from jalapeños and place into a blender with sugar, water, lime juice, garlic and salt. Blend until smooth.
Step 3
Remove jalapeño sugar mixture and place into a saute pan and reduce until it becomes thick - approximately 5-7 minutes.
Grilled Pork Chop
Step 1
Combine warm water, sugar, and salt to create a brine.
Step 2
Place pork chops in the brine and refrigerate for 1 hour. Rinse chops and pat completely dry.
Step 3
Over a hot grill, grill pork chops on one side for approximately 8 minutes. Turn pork chops over, brush with smoked jalapeño glaze, and grill for another 8 minutes or until internal temperature reaches 145˚F.
Grilled Peaches
Step 1
Marinade peach halves in the sugar, salt, and pepper for 30 minutes.
Step 2
Arrange peaches on hot grill for approximately 6-8 minutes, until grill marks appear and peaches are slightly soft.
Assembly
Step 1
Place pork chops on warm serving platter.
Step 2
Cut grilled peaches into quarters and place into small mixing bowl. Add 1 thinly sliced red onion and 1 tablespoon of chopped fresh cilantro. Toss and arrange over and around the grilled pork chops.
Step 3
Serve with remaining smoked jalapeño glaze.
Meet the Chef
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Mychael Bonner is the Executive Chef for Chicago-area restaurants Petterino's, Di Pescara and Saranello's. He was rated a Best Chef in America by his peers.
