Summer may be starting to dwindle but there is still lots of sunny days left to grill. In this week’s edition of “What’s Cooking,” 7’s Sarah French learned the best way to grill a pork chop at the Naumkeag Ordinary in Salem, Massachusetts.
Whiskey Glazed Grilled Pork Chop
Naumkeag Ordinary, Salem, MA
The 12oz pork chop is brined overnight in a solution of 5c water, 1c kosher salt, 1c brown sugar, tablespoon peppercorns, 3 bayleaves.
Grill on medium-high heat; 6-8 minutes a side. Internal temperature should be 145 degrees.
The sweet potato hash brown is 1c shredded sweet potatoes, 1/4c diced onion. salt and pepper- in a well-oiled griddle for 10 minutes a side.
The broccoli rabe is blanched in salted boiling water, then sauteed in butter and a teaspoon garlic.
The peaches are grilled with a quick coating of vegetable oil.
The whiskey reduction is 1c whiskey (we use Bully Boy from Boston), 1c pineapple juice, 1/2 brown sugar. Bring to a boil and simmer until it reduces by 1/3.
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