Vermouth-Infused Grilled Pork Chops

The recipe for “Pork with Vermouth al fresco” combines the robust flavors of vermouth with tender pork, perfect for a delightful outdoor meal. Here’s a detailed exploration of the recipe:

Pork with Vermouth al fresco

Cook Time: 20 minutes
Prep Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4

Ingredients:

• 8 oz sweet vermouth
• 4 oz dry white vermouth
• 4 tbsp lemon juice
• 1/2 cup olive oil
• 16 oz onions, finely chopped
• 3 cloves garlic, minced
• 4 tsp dried oregano
• 4 pork loin chops, about 6 oz each

Instructions:

1. Marinate the Pork:

   • In a large mixing bowl, combine sweet vermouth, dry white vermouth, lemon juice, olive oil, chopped onions, minced garlic, and dried oregano. Blend thoroughly.

2. Add Pork and Marinate:

   • Place the pork loin chops in the marinade mixture. Ensure each chop is coated well. Cover the bowl and refrigerate for at least 4 hours, turning the pork chops occasionally to marinate evenly.

3. Grill the Pork:

   • Preheat your grill to medium-high heat.
   • Remove the pork chops from the marinade, shaking off excess marinade. Discard the marinade.
   • Grill the pork chops over medium-hot coals for 8-10 minutes on each side, or until they are nicely browned and cooked through. The internal temperature should reach 145°F (63°C) for medium rare or 160°F (71°C) for medium, as per USDA guidelines.

4. Prepare the Sauce:

   • While grilling, prepare a tasty sauce using the remaining marinade. Transfer the marinade to a small saucepan and bring it to a gentle simmer.
   • Mix a little cornflour with water to make a slurry. Gradually whisk the cornflour slurry into the simmering marinade, stirring constantly.
   • Continue to cook gently until the sauce thickens to your desired consistency. Ensure the sauce reaches a safe temperature of at least 165°F (74°C) to ensure any bacteria from the raw meat is eliminated.

5. Serve:

   • Once the pork chops are cooked, remove them from the grill and let them rest for a few minutes before serving.
   • Plate the pork chops and drizzle the prepared sauce over them.
   • Garnish with fresh herbs like parsley or thyme if desired, and serve hot.

Nutrition Information (per serving):

• Calories: 1002.5
• Fat: 108.2g
  • Saturated Fat: 15g
• Cholesterol: 0mg
• Sodium: 5.8mg
• Carbohydrates: 11.3g
  • Fiber: 1.9g
  • Sugar: 4.8g
• Protein: 1.3g

Recipe Notes:

• Marinating Time: Marinating the pork for at least 4 hours ensures it absorbs the flavors of the vermouth, lemon juice, and herbs, enhancing its taste.
• Grilling Tips: Grill the pork chops over medium-hot coals to achieve a nice char and ensure they are cooked through without drying out.
• Sauce Consistency: Adjust the thickness of the sauce by adding more or less cornflour slurry, depending on your preference.
• Safety: Always discard the marinade used for marinating raw meat to avoid cross-contamination. Ensure the sauce reaches a safe cooking temperature if using it after marinating the meat.

This recipe offers a delicious way to enjoy pork chops infused with the flavors of vermouth, ideal for a relaxed outdoor dining experience. The marinade adds depth to the pork while the sauce complements it perfectly, making it a flavorful choice for lunch or dinner.