Ever get the urge to cook? I don't mean grilling some chicken...I mean really go to town and COOK.
Well that's how I felt tonight and I thought I would share.
Grilled pork chops with Smoky Cane Syrup caramelized onions, cane creole mustard sauce on a bed of Smoked Grits with cheddar and parm.
Start with the onions. Thinly slice one medium to large sweet or red onion. In a shallow pan add the onions, three tablespoons of Smoked Cane Syrup, 1 tablespoon of brown sugar, and one tablespoon cane vinegar. Cook over medium low heat stirring often. You want the sugars to caramelize and not burn. This is a labor of love and will take some time but be sure to keep a close eye as they can burn quickly. When they become a sticky gooey mess they are ready.
While the onions are cooking begin working on the sauce. In a reduction pan add 1 tablespoon creole mustard (Dijon will work as well), three to four tablespoons Smoked Cane Syrup, and one tablespoon of bourbon. Bring to a soft boil and reduce the heat to a simmer. You want this to become more like a glaze. When you reach the glaze point add salt and pepper to taste.
For the grits: Bring four cups of water to a boil (for more flavor use two cups water and two cups unsalted chicken stock). Slowly whisk in one cup of grits, two tablespoons of butter and one quarter teaspoon salt. (Adding some garlic powder is also a good thing). Reduce heat to low and cook for 15-20 minutes stirring occasionally. Just before serving add a hefty portion of sharp cheddar cheese and a couple dashes of parmesan cheese to round things out.
For the pork chops. I use thick center cut chops (bone in double chops work as well). Add some pepper, garlic powder, coriander, and salt just before putting on the grill. I start with the fat side down first to get it good and crispy. Cook to your desired doneness (but DO NOT OVERCOOK as dried chops are the worst).
Place a generous portion of grits on a plate. Place the chop half on/half off the grits. Add some of the cane mustard sauce to the top of the chop and a bit on the grits. Finish it off with caramelized onion on top of the chop.
Next step is to enjoy the food coma that follows such a wonderful meal.