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kenyonteam

Pork Chops with Pumpkin Demi-Glace

Pair with caramelized shallot green beans for the ultimate fall meal.

Sep 28 - 15m cook

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Prep time:

10m

Cook time

15m

Total time

25m

Makes

4pp

garlic cloves
2
green beans
10 oz
center cut boneless pork chops
4
pumpkin pie spice
2 tsp
stick of butter
1/2
canned pumpkin (puree)
2 oz
parsley
¼ oz
shallot
1
chicken demi-glace concentrate
4 tsp
olive oil
2 tbsp
salt
to taste
pepper
to taste
red pepper flakes
to taste
honey
to taste
sage
sprig
1
Switch out your Kenyon Grill’s grate for the griddle. Add 1 cup water to the drip tray; preheat grill to high heat. Combine Chicken demi-glace and pumpkin puree in bowl, set aside.
2
Stem sage. Mince garlic. Trim ends off green beans. Pat pork chops dry, season both sides with salt and pumpkin spice seasoning. In mixing bowl, combine olive oil, green beans, minced garlic, salt and pepper to taste, set aside.
3
Place pork chops on the griddle and cook undisturbed 2-3 minutes. Flip and reduce heat to medium high (meat thermometer recommended to ensure proper internal temperature).
4
Add green beans to surface and close the lid. Cook until green beans are tender and pork reaches a minimum internal temperature of 145 degrees, about 7-9 minutes.
5
Using meat thermometer, when pork reaches internal temperature of 130 degrees begin to baste with pumpkin puree and chicken demi glace mixture, spoon over each pork chop, 2-3 times before reaching final internal temperature. Once pork has reached the proper temperature, remove and let rest for at least 5 minutes.
6
Pour more pumpkin puree and demi-glace on griddle to loosen bits left from the pork chops on griddle. Loosen and combine with spatula (non-stick) then add glaze to resting pork chops. Remove green beans if you have not already.
7
Combine softened butter, honey, red pepper flakes (to taste) in a mixing bowl and save mixture to garnish once plated.
8
Add 1 tsp. olive oil and place sage on the griddle and cook until crispy, 30 seconds-1 minute.
9
Place green beans on a plate. Crumble crispy sage and garnish green beans with sage. Place pork chop next to green beans and top with a dollop of honey butter.

TIP

Clean griddle with wet paper towel once food has been removed for simply clean up.

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