Raspberry Slaw & Raspberry Raclette Grilled Pork Chop
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
This recipe features local produce from Birch Point Farms, Spring Hollow Farms, Gallagher Farm and locally produced products from 9 Bean Rows Farm, Black Star Farms, Food for Thought and Leelanau Cheese.
Learn more about cooking and eating locally at Kristin's blog The Intentional Minimalist.
See this recipe and more in the article The Fantastic Four Raspberry Recipes For Northern Michigan Dining.
Ingredients
Raspberry Slaw Ingredients:
- Farm fresh local green cabbage
- Farm fresh local chinese cabbage
- Farm fresh local shallot
- Farm fresh local raspberries, frozen
- Local verjus
- Local olive oil
- Local thick cut center pork chops
- Homemade vanilla balsamic vinegar
- Local olive oil
- Local raclette cheese
- Raspberry Slaw (recipe above)
- Raspberry Reduction (recipe here)
Directions
Raspberry Slaw Instructions:
Remove green cabbage spines, chiffonade two cups cabbage and place in a glass mixing bowl. Remove chinese cabbage spines, chiffonade one cup cabbage and add to bowl. Slice one quarter cup shallots and separate rings and add to bowl. Slice one quarter cup raspberries in half and add to bowl. Stir in one tablespoon verjus, one tablespoon olive oil, season with salt and pepper to taste and let slaw rest for five minutes.
Raspberry Raclette Grilled Pork Chop Instructions:
Preheat grill to medium high heat.
Rinse and pat dry pork chops. Season pork chops with sea salt and pepper on both sides. Add two tablespoons vanilla balsamic vinegar and two tablespoons olive oil to a large glass baking dish. Stir marinade and place pork chops in marinade for ten minutes. Flip pork chops over and place in marinade for an additional ten minutes. Place pork chops on grill, reduce heat to medium and cook for eight minutes. Slice one half cup raclette cheese. Flip pork chops over, cook for an additional five minutes and turn off grill. Remove pork chops from grill, plate and confirm internal temperature of pork chop is 150 degrees with a meat thermometer. Top pork chops with raclette cheese, place pork chops back on grill (grill is not on) for three minutes for raclette cheese to melt. Remove pork chops from grill and let chops rest for five minutes.
Stir raspberry slaw and raspberry reduction. Plate one cup raspberry slaw, top with pork chop, two tablespoons raspberry reduction and another tablespoon of raspberry slaw.
