Roasted Pork Chops With Blueberries And Pancetta - Kalamazoo Outdoor Gourmet K500HB Use And Care Manual

Roasted Pork Chops with Blueberries
and Pancetta
Pork and fruit are well-matched, especially pork and blueberries. These glorious chops
blend smoky, sweet and savory flavors.
Serves 4
4 pork loin chops, preferably bone-in,
about 1½ inches thick
Extra virgin olive oil
1/2 teaspoon smoked salt, plus salt for
the chops
1/2 cup pure maple syrup
1 pint blueberries
6 ounces pancetta (rolled Italian bacon),
cooked crisp and broken up
Recipe by Russ Faulk for Kalamazoo
Outdoor Gourmet. Find more recipes
online at KalamazooGourmet.com
1.800.868.1699
Directions
Preheat the grill for combination direct cooking and indirect cooking.
The indirect zone should be at about 500°F.
While the grill is heating, rinse and dry the chops. Lightly brush them on
all sides with olive oil and sprinkle with salt. Smoked salt will jump-start
the smoky flavor and is good to use for this recipe even when grilling
over a wood fire. Leave the chops sitting at room temperature while the
grill is getting ready, up to 20 minutes. Wash the blueberries at this time.
Grill the pork chops over direct heat for about 2 minutes per side and
then transfer them to the indirect cooking zone. Close the grill and cook
the chops for about 20 minutes, turning once halfway through, until an
instant-read meat thermometer measures 155°F when inserted away
from the bone.
As soon as you have moved the chops to the indirect zone, combine
the maple syrup, blueberries and 1/2 teaspoon smoked salt in a large
saucepan (although the ingredients would easily fit in a smaller pan, the
broader bottom should help reduce the sauce more quickly) and bring
to a strong simmer over medium heat. Stir the sauce frequently and
avoid a rapid boil. If bubbles begin to build on top of bubbles, lower the
heat to avoid burning the sauce.
When cooked to 155°F internal temperature, remove the chops from the
grill and transfer to plates. Let the chops rest 3 to 5 minutes. During this
time, stir the cooked pancetta into the blueberry sauce. Top the chops
with the sauce, serve and enjoy.
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