Inglenook RecIpes
Inglenook Recipes
Grilled Boneless Pork Chops with Prosciutto, Plums, and Herb Rub The herb rub used on these pork chops is a staff favorite. The flavors of plum, prosciutto, and grilled meat marry deliciously with Pennino Zinfandel or RC Reserve Syrah. Serves 2 INGREDIENTS: 2 one-inch thick boneless pork chops from the butcher 4 dried plums, re-hydrated 4 pieces medium sliced domestic prosciutto Tulocay’s Made in Napa Valley Napa Valley Meritage Herb Rub* 1 small to medium bunch baby carrots Pine nuts or walnuts, toasted PREPARATION: Preheat grill to 475 degrees or preheat oven to 375-400 degrees. Wash and peel the carrots for steaming. Re-hydrate plums in very hot water for several minutes and pat dry. Wrap two plums with two slices of prosciutto. Slice a pocket into the fat side of the pork, stuff with each with a set of the prosciutto wrapped plums. Rub pork chops generously all over with the herb mixture. Grill each chop approximately 2 minutes on each long edge, and approximately 8 to 10 minutes on each side until just white on the inside. Be careful not to overcook as the pork will become tough. Steam carrots when pork chops are almost done. Lightly toss with high quality extra-virgin olive oil, salt and fresh cracked pepper. Make a tossed salad of spinach with the toasted nuts of your choice, crumbled blue cheese and your favorite dressing. Note: If you wish to roast the pork, follow this regimen. Roast chops for 10 to 15 minutes, then turn and roast about another 10 to 15 minutes. Check for doneness of pork after about twenty minutes of cooking. Since some ovens vary, watch your meat carefully so as not to over or under cook. *Note: If your prefer to use your own fresh or dried herb mixture, combine a generous amount of chopped rosemary and sage. Season to taste with red chili flakes, fresh ground pepper, and coarse salt. Rub generously over pork chops.
Inglenook Recipes
Grilled Boneless Pork Chops with Prosciutto, Plums, and Herb Rub The herb rub used on these pork chops is a staff favorite. The flavors of plum, prosciutto, and grilled meat marry deliciously with Pennino Zinfandel or RC Reserve Syrah. Serves 2 INGREDIENTS: 2 one-inch thick boneless pork chops from the butcher 4 dried plums, re-hydrated 4 pieces medium sliced domestic prosciutto Tulocay’s Made in Napa Valley Napa Valley Meritage Herb Rub* 1 small to medium bunch baby carrots Pine nuts or walnuts, toasted PREPARATION: Preheat grill to 475 degrees or preheat oven to 375-400 degrees. Wash and peel the carrots for steaming. Re-hydrate plums in very hot water for several minutes and pat dry. Wrap two plums with two slices of prosciutto. Slice a pocket into the fat side of the pork, stuff with each with a set of the prosciutto wrapped plums. Rub pork chops generously all over with the herb mixture. Grill each chop approximately 2 minutes on each long edge, and approximately 8 to 10 minutes on each side until just white on the inside. Be careful not to overcook as the pork will become tough. Steam carrots when pork chops are almost done. Lightly toss with high quality extra-virgin olive oil, salt and fresh cracked pepper. Make a tossed salad of spinach with the toasted nuts of your choice, crumbled blue cheese and your favorite dressing. Note: If you wish to roast the pork, follow this regimen. Roast chops for 10 to 15 minutes, then turn and roast about another 10 to 15 minutes. Check for doneness of pork after about twenty minutes of cooking. Since some ovens vary, watch your meat carefully so as not to over or under cook. *Note: If your prefer to use your own fresh or dried herb mixture, combine a generous amount of chopped rosemary and sage. Season to taste with red chili flakes, fresh ground pepper, and coarse salt. Rub generously over pork chops.
