David Garrido is one of Austin’s most well known and respected chefs, so when we told him about our Friendsgiving party, he chef Mario Medina decided to prepare something special. Their creation – succulent pork chops with a sweet cranberry relish, coupled with a pecan vinaigrette and roasted pumpkin. Each bite of the moist and tender pork chops was bursting with so much flavor it might easily become one of your favorite dishes of the party. Everyone knows cranberry sauce goes with Turkey, but the cranberry relish was a beautiful and colorful addition to dish, leaving lasting impression of momentary pleasure making it a perfect selection for late autumn feast like thanksgiving.
Grilled Pork Chop | yield: 4 servings
4 ea Pork chops 12 oz ea
Season Pork chops and grill medium well or to desire temperature.
Cranberry Relish | yield: 1 pint
3 c Cranberries
2 c Orange juice
1 ea Orange zest
½ c Sugar
2 ea Star Anise
1 tbsp Tarragon
½ tbsp. Thyme
¼ tsp Cinnamon
¼ tsp Crushed red pepper
Combine all ingredients in a pot except orange zest and tarragon. At medium heat cook till cranberries are tender and it has reduce by half.
Discard star anise and finish with orange zest and tarragon. Season with a pinch of salt.
Photo by Ben Porter Photography
Pecan Vinaigrette | yield: 1 pint
4 c Pecan halves, roasted
4 c Champagne vinegar
1 ea Shallots, saute
1 c Olive oil
1 c Salt
1/4 tsp Pepper
Combine all ingredients except 2 cups of pecans and blend till smooth. Toast remaining pecans in the oven at 300 degrees for 15 minutes.
Roasted Pumpkin yield | 4 servings
1 quart Pumpking, medium dice
¼ c Olive oil
1/4 ea Salt
1 tsp Pepper
1 tbsp maple syrup
Toss all ingredients and bake at 350 F, till pumpkin is tender.
Garnish dish with arugula tossed in vinaigrette and drizzle vinaigrette over pork chops.