Fig and Bourbon pork chop
90 Minutes | Serves 2
2, 1¼-1½ lb Tomahawk Center-Cut Pork Loin Chops
2 Tbsp Black Truffle Oil
3 oz Bourbon
½ cup Fig Spread
1 Sprig Fresh Rosemary
2 Tbsp Granulated Sugar
¼ cup Water
Pinch of Kosher Salt Plus Extra for Seasoning the Pork
Pinch of Coarse Ground Black Pepper Plus Extra for Seasoning the Pork
Remove the pork from the refrigerator 30 minutes prior to cooking.
Preheat the grill to 450 degrees and set up for direct cooking.
Trim any unwanted fat from the edges of the pork chops and French the tomahawk bones if desired.
Evenly distribute the black truffle oil on all sides of both chops. Generously season all sides with kosher salt and black pepper.
Grill the pork chops over direct heat until 145 degrees in the center. Rest the pork chops for 10-15 minutes loosely covered in aluminum foil.
Combine the bourbon, fig spread, rosemary, granulated sugar, water, kosher salt and black pepper in a small saucepan. Stir the contents of the pan together and place on high heat. Bring the contents of the pan to a boil. Immediately reduce to medium low heat and lightly simmer for 5-10 minutes or until sauce is reduced by about half and thickened.
Strain the sauce to eliminate the fig seeds and rosemary. Allow the sauce to cool for 10-15 minutes to thicken.
2, 1¼-1½ lb Tomahawk Center-Cut Pork Loin Chops
2 Tbsp Black Truffle Oil
3 oz Bourbon
½ cup Fig Spread
1 Sprig Fresh Rosemary
2 Tbsp Granulated Sugar
¼ cup Water
Pinch of Kosher Salt Plus Extra for Seasoning the Pork
Pinch of Coarse Ground Black Pepper Plus Extra for Seasoning the Pork
Remove the pork from the refrigerator 30 minutes prior to cooking.
Preheat the grill to 450 degrees and set up for direct cooking.
Trim any unwanted fat from the edges of the pork chops and French the tomahawk bones if desired.
Evenly distribute the black truffle oil on all sides of both chops. Generously season all sides with kosher salt and black pepper.
Grill the pork chops over direct heat until 145 degrees in the center. Rest the pork chops for 10-15 minutes loosely covered in aluminum foil.
Combine the bourbon, fig spread, rosemary, granulated sugar, water, kosher salt and black pepper in a small saucepan. Stir the contents of the pan together and place on high heat. Bring the contents of the pan to a boil. Immediately reduce to medium low heat and lightly simmer for 5-10 minutes or until sauce is reduced by about half and thickened.
Strain the sauce to eliminate the fig seeds and rosemary. Allow the sauce to cool for 10-15 minutes to thicken.