This sponsored post is brought to you by Salt Creek Grille – Princeton.
With the chilly fall nights slowly creeping in, Salt Creek Grille has the perfect remedy to banish the blues. Its double-cut pork chop has returned to the menu, served tender and juicy, complemented by the heartwarming, sweet and spicy apple chutney, making this dish a match made in heaven.
Come cozy up by Salt Creek Grille’s large fireplace and enjoy this fall favorite. Or as apple picking season begins, why not try it out yourself with this recipe, straight from our chefs?
Pork Chop, single portion (convert sizes/amounts as needed):
1 pork chop, 14 oz.
4 oz. mashed potatoes
3 oz. seasonal vegetables
2 oz. apple chutney
½ oz. shallot-thyme butter (recipe below)
3 tablespoons thyme, chopped, fresh
1 tablespoon lemon juice
2 tablespoons parsley, chopped
4 oz. shallots, caramelized
1 teaspoon salt, kosher
1 teaspoon pepper, black ground
With the butter at room temperature, combine all ingredients and reserve for service.
6 cups granulated sugar
2¼ cups water
6 cups apple cider vinegar
3 cups sparkling apple cider (Martinelli’s recommended)
- Bring water and sugar to a boil.
- Add apple cider vinegar and apple cider.
- Reduce contents to half on low heat (or syrup-like consistency).
3 cups apple cider vinegar
2 oz. oil blend
4 cups brown sugar
10 lbs. frozen Granny Smith apples, coarsely cut
1 quart mango puree
3 each lemons, with skin, seeds removed and chopped rough
2 yellow onions, ½-inch dice
5 garlic cloves, chopped fine
½ cup fresh ginger, minced
1½ cups golden raisins
1 teaspoon cayenne pepper
- Add the oil blend to a heavy duty rondeau over medium heat and begin to sauté the onions, garlic and ginger until translucent. Make sure not to brown the vegetables.
- Add the apples to the pan along with the apple cider vinegar and bring to a low boil.
- Add the remaining ingredients and simmer over low to medium heat for 20 minutes until the apples are cooked down.
Salt Creek Grille – Princeton
1 Rockingham Row