🐖 Grilled Pork Chop 🐖
🍒 Luxardo Maraschino Cherry Demi-Glace 🍒
🥬 Baby Bok Choy 🥬
The inspiration for this dish came from a new restaurant in my old stompin’ grounds. If I were still living in LA, I would definitely be dining down at the Port of Los Angeles regularly as Chef Dustin Trani’s food is fabulous!
Trani’s Dockside Station posted a mouthwatering image of their “Tomahawk Pork Chop with a Cherry Demi-Glaze” on Instagram. Having pork chops in the refrigerator, it took but a second to decide to make my own version here in Las Vegas. I also had a jar of Luxardo Maraschino Cherries and bottle of Luxardo Liqueur in my bar, and veal demi-glace in the pantry.
Luxardo Maraschino is a liqueur distilled in Italy from the leaves, pits, stems and skins of sour marasca cherries. It is not overly sweet and has an almond-like, subtly bitter complex cherry flavor. Luxardo Cherries are candied cherries soaked in Luxardo marasca cherry syrup, and they are sweet. I add a small amount of all three of these components to veal demi-glace just before serving to make an intriguing sauce for the smoky tender pork chops. And the no-brainer pairing for this dish was a merlot, seductive & velvety, iconic Duckhorn Merlot.
The meal was delightful. Thanks for the inspiration, Chef! Best wishes for super success with your new place!
(Read more about the Chef and my interpretation of another of his wonderful dishes exactly a decade ago, “Truffle Scented Tortellini, Veal Reduction” here).
Grilled Pork Chop, Luxardo Cherry Demi-Glace Recipe
- pork loin chops bone-in, 1″ thick
- olive oil
- coarse sea salt
- fresh ground pepper
Coat pork chops with olive oil and season with salt and pepper. Let chops sit at room temperature for 30 minutes before grilling.
Grill over medium-high heat, flipping once, until the internal temperature reaches just below 145°F, about 4 minutes per side.
Let rest at least 5 minutes, tented with foil, as the temperature continues to rise to 145°F.
Luxardo Maraschino Cherry Demi-Glace
- how to make a classic french demi-glace (8 1/2 hours) here
- shortcut demi-glace (1 3/4 hours) here
- a very very shortcut demi-glace (6 minutes) here
Classic French demi-glace is made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. The demi-glace should have a beautiful shine, deep rich flavor, and velvety smooth texture.
- 1 c. pre-made veal demi-glace (method of your choice)
- 2 T. luxardo maraschino liqueur
- 1 T. luxardo cherry syrup
- luxardo maraschino cherries
In a small sauce pan, heat demi-glace over medium-low heat until slightly thickened. Stir in liqueur and let bubble for a couple of minutes evaporating the alcohol, stirring frequently. Turn the heat to very low and add syrup. Stir to combine. Add cherries to just heat through then remove from heat.
Baby Bok Choy
- baby bok choy
- salt and pepper
Slice bok choy in half horizontally. Melt butter in a non-stick pan. Add bok choy cut-side-down. Cook until caramelized. Flip and cook the other side briefly. Season with sea salt and fresh ground pepper.
Ladle demi-glace sans cherries, onto plates. Place pork chop and bok choy over sauce. Place a pat of butter on the warm pork chop. Finish with cherries on top.
Duckhorn Vineyards Napa Valley Merlot 2019
Inspired after a visit to Bordeaux, Dan Duckhorn produced the first vintage of Duckhorn Vineyards Napa Valley Merlot in 1978. Highlighting Estate vineyards and top sites, this renown Merlot reflects the diversity of the valley’s many appellations. Blending with Cabernet Sauvignon adds notable depth and structure, as well as signature flavors of black cherry, plum and spice.
Varietal Composition: 90% Merlot, 8% Cabernet Sauvignon, 1% Cabernet Franc, 1% Petit Verdot
From its tantalizing aromas of ripe cherry and black plum to its fine-grained tannins and lively complexity, this is a lovely expression of Napa Valley Merlot. On the palate, the flavors are rich and fleshy, with luxurious layers of black currant, red licorice, fig compote, blueberry and crushed rose petal flowing to a long, elegant finish.
More Luxardo Recipes
Fluke Crudo, Gochugaru Vinaigrette, Luxardo Cherries here
The Evolving Manhattan Cocktail with Luxardo Ice Sphere here
Olive Oil Bundt Cake, Luxardo Glaze & Cherries, Candied Orange here