If you’re a fan of grilling and wine, our spice-rubbed grilled pork chop recipe is a must-try. The rub, made from a blend of Chef Nic’s carefully selected spices and herbs, infuses the juicy pork chop with bold, savory flavors that are impossible to resist. And when paired with a glass of PEJU Cabernet Franc or Cabernet Sauvignon, the wine’s fruity notes perfectly balance out the spice of the rub. But the perfect pork chop is just the beginning – our recipe also includes a side of crispy fingerling potatoes and tender broccolini, as well as a homemade salsa verde that adds a tangy, herbaceous finish to the dish. So fire up the grill and get ready to impress your guests with a meal they’ll be talking about for weeks to come.
6 frenched Pork Chops (8 to 10 oz each)
2 tablespoons olive oil
2 tablespoons PEJU BBQ Spice Rub
Sea salt to taste
1 lb red fingerling potatoes
2 tablespoons olive oil
Sea salt and ground black pepper to taste
1 tablespoons of chopped chives
1 lb of broccolini (stalks peeled)
2 tablespoons olive oil
Sea salt and ground black pepper to taste
1 shallot, small diced
2 large garlic cloves, chopped
1 tablespoons capers
Zest and juice from two lemons
½ cup chives, chopped
1 cup basil leaves, chopped
1 cup Italian parsley, chopped
¼ cup fresh oregano leaves
½ cup tarragon leaves
¼ teaspoon salt
¼ teaspoon ground white pepper
½ cup virgin olive oil
Salsa Verde
In a food processor combine all ingredients except for the oil, add the oil while the blender is running. Make sure ingredients are well combined but do not over blend.
The final texture should be like pesto, add more oil if necessary. Adjust salt and pepper to taste.
Tips: keep refrigerated until needed. It will keep for over a week in the refrigerator. Enjoy with grilled pork, fish, chicken, steak or as you like.
Potatoes
Preheat oven to 350°F
Cut potatoes lengthwise and toss with olive oil salt & pepper.
Roast for 20 to 25 minutes until tender.
Sprinkle with chives before serving.
Pork Chops & Broccolini
Heat grill on medium-high.
Rub both sides of pork chops with olive oil, BBQ spice rub and sea salt.
Place on grill for 10 to 12 minutes per side or until desire doneness.
Toss broccolini with olive oil, season with salt and pepper. Place on grill for 10 minutes, rotating occasionally.
Plating
Divide potatoes and broccolini onto six plates and place pork chops on top as shown.
Spread a thick line of salsa verde in front of pork chop and enjoy with a glass of PEJU Cabernet Franc or any other full body red.
8466 St. Helena Highway
Rutherford, CA 94573
