Grilled Pork Chop with Syrah, Bacon, & Caramelized Red Onion Purée
As the summer months are upon us, we begin to dream of our outdoor culinary endeavors and turn to the barbecue for comfort. Our Winery Chef, Tod Kawachi, is no stranger to the gourmet ember and has graciously provided us with a recipe which can only be fully enjoyed with a bottle of our newly released Syrah. Try this delightful recipe this summer and share your results with us on Instagram @JosephPhelps
Brine: Combine all ingredients in a bowl and stir until sugar and salt are dissolved. Add pork chops, cover and refrigerate for 3 hours. Remove from brine, pat dry, brush with light coasting oil before grilling to desired degree of doneness.
Puree Directions: First, cut the bacon into thin pieces and cook them over low heat until rendered and brown but not crispy, drain off the bacon fat. In the same pan using 3 Tbls of the bacon fat over medium heat, caramelize the red onions until sweet and softened while stirring often for about 15 minutes.
Stir in the brown sugar until melted in, add the cooked bacon, red wine vinegar, JPV Sryah wine, thyme, sage, black pepper and simmer until the wine is reduced and concentrated about 2/3 of the way down. Add the water and cook slowly for about 10 minutes until thick. Transfer to a food processor or blend into a thick puree. Use this as a condiment sauce with your grilled pork chop along with a bottle of JPV Syrah.
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Ingredients
- 4 ea Thick cut Pork Chops
Brine Ingredients:
- 4 C Water
- 4 Tbl Kosher Salt
- 2 Tbl Sugar
- 1 Sprig Rosemary
- 1 Sprig Thyme
- 1 Sprig Sage
- 1 Ea Bay Leaf
JPV Syrah, Bacon, Caramelized Red Onion Puree:
- 2 lb Red onions, peeled and thin sliced
- 1 1/2 C JPV Syrah 1 oz Red Wine Vinegar
- 1 lb Smokey Bacon, sliced
- ½ C Water 1 Ea Bay leaf
- 2 Tbl Brown Sugar
- 2 Sprigs- Fresh Thyme leaves picked
- 1 Sprig Fresh Sage leaves, chopped
- 1 Tsp Black pepper
- Fresh ground Salt to taste if needed
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