{"id":3302,"date":"2013-04-11T11:51:01","date_gmt":"2013-04-11T18:51:01","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=3302"},"modified":"2013-05-30T19:54:23","modified_gmt":"2013-05-31T02:54:23","slug":"bbq-pork-loin-spicy-fresh-plum-sauce","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/bbq-pork-loin-spicy-fresh-plum-sauce\/","title":{"rendered":"BBQ Pork Loin & Spicy Fresh Plum Sauce"},"content":{"rendered":"

I love Trader Joe’s for the value, but I hate it for the ridiculous amount of packaging and the lack of seasonal regional produce. Nonetheless, these black plum beauties spoke to me. Yes, they actually said:\u00a0Help!<\/em>\u00a0Please save us from the bottom shelf where nobody sees us! We’re so tart sweet \u2013 you’ll love us!\u00a0<\/em><\/p>\n

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BBQ Pork Chop, Plum Sauce, Braised White Turnip<\/p>\n<\/div>\n

The white turnips are from Whole Foods and they are<\/em> in season. Are you raising one eyebrow questioning my garnish? You can steam turnip slices or braise them in a ginger-shallot-garlic broth. Either way they add an earthy turnipy complexity.<\/p>\n

My time at Le Bernardin kindled my respect for the turnip. And fish too \u2013 but that goes without saying. We used this undervalued veggie in some unique ways. My favorite being: turnip foam with fresh ginger. Although daikon is technically a white radish, it has a similar flavor, and daikon could certainly be used here \u2013 it’s also coming into season although I haven’t seen the fat ones yet.<\/p>\n

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BBQ Pork Chop & Plum Sauce, Garnish with Jalapeno and Cilantro<\/p>\n<\/div>\n

For a change, let me tell you what is positively revolting<\/em> with this dish \u2013 I was looking for some greens to pair and grabbed a bunch of dandelion greens because they’re a Spring crop and I normally like them with pork. Wow, do NOT put dandelion greens with this. Something about the bitter greens with the turnipy turnips does not go well. Uh-uh. Oh heck<\/em> no. If you must put greens with this I’d opt for a less challenging juxtaposition. Braised or stirfried chard perhaps? Kale? Bok Choy? Young turnip greens?<\/p>\n

The plum sauce is fresh. Blend (in a Vita Prep) sweet-sour plums with honey. Add a little sherry vinegar. Cook down until thick and glossy. Yes, it’s technically a gastrique, but I didn’t strain out the pulp. I finished the sauce with a dash of Sriracha, squeeze of lime, white shoyu, and freshly grated young ginger.<\/p>\n

It’s best to cook pork chops medium-rare unless you want to eat a BBQ’d hockey puck. And unlike America’s Test Kitchen, I prefer to give them a nice sear and then cook at a lower temperature to finish.\u00a0If you like your pork medium-well to well, brining will help to keep them juicy. I pre-salted and seasoned my pork chops a few hours before grilling. This gives the meat time to re-absorb the juices that the salt draws out and the spices too. No need to re-season before grilling. \u00a0I slathered on the plum sauce towards the end of cooking to create a shiny laquer and caramelized crust.<\/p>\n

If your chop has a nice thick rind of fat, start the chop on its fat side over low heat on the grill. I do this first before searing the faces. Otherwise the fat burns but it doesn’t really get a chance to get all nice and chewy-gooey \u2013 I lovvvvve<\/em> that stuff!<\/p>\n

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I love Trader Joe’s for the value, but I hate it for the ridiculous amount of packaging and the lack of seasonal regional produce. Nonetheless, these black plum… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":3307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[676,7],"tags":[26,762,37,56,825,73,995,173,245,264,283,984,999,323,997,994,386,404,998,470,993,488,510,511,512,545,996,699,601,618,636,657],"class_list":["post-3302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-recipes-2","category-recipes-2","tag-amy","tag-amy-glaze","tag-asian","tag-bbq","tag-berkshire","tag-black","tag-boneless","tag-cook","tag-featured","tag-fresh","tag-glaze","tag-grill","tag-heritage","tag-how","tag-imate","tag-loin","tag-meat","tag-ms-glaze","tag-outdoor","tag-pig","tag-plum","tag-pork","tag-recipe","tag-recipes","tag-red","tag-sauce","tag-spicey","tag-spring","tag-summer","tag-to","tag-turnips","tag-white"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/04\/DSC_0243_2.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-Rg","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=3302"}],"version-history":[{"count":39,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3302\/revisions"}],"predecessor-version":[{"id":3514,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3302\/revisions\/3514"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/3307"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=3302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=3302"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=3302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}