It’s time to go outside and get cooking! Summer evenings with friends and family are made all the more memorable with a delicious meal fresh off the grill.
With plentiful in-season produce and lean protein options, the possibilities are endless when it comes to tasty, healthy recipes.
Old Man River's Grilled Blackened Pork Chop with Garbanzo Bean Cassoulet, Garlic Wilted Spinach, and Blueberry Gastrique
4
servingsIngredients
- For the grilled blackened pork chop:
- 4 10 oz.
bone-in pork chops (boneless will work if bone-in isn't available)
- 4 Tbsp.
blackening spice
- 2 sprigs
of thyme, chopped
- 1 Tbsp.
olive oil
- For the garbanzo bean cassoulet:
- 8 oz.
dried garbanzo beans, or 2 cans garbanzo beans
- 1 Tbsp.
olive oil
- 1
yellow onion, diced
- 1
green bell pepper, diced
- 1
rib of celery, diced
- 1
carrot, diced
- ½ lb.
of sausage
- 4 sprigs
of thyme, chopped
- 2 cups
chicken stock
- For the garlic wilted spinach:
- ½ tsp.
olive oil
- 1 tsp.
garlic, minced
- 1 lb.
spinach
- For the blueberry gastrique:
- ½ cup
balsamic vinegar
- ½ cup
water
- ½ cup
monk fruit sugar or granulated sugar
- 1 cup
blueberries
Directions
For the pork chop, preheat the griddle to medium-high heat.
Toss pork chops, seasoning, and oil in a mixing bowl.
Place pork chops on a griddle and cook for 7 minutes. Turn over and cook for an additional 5-7 minutes, or until internal temperature is 145° minimum. Let rest for 5 minutes before serving.
For the cassoulet, add 2 quarts of water and garbanzo beans to a medium pot. If you are using dried garbanzo beans, make sure to soak the beans in water the night before cooking.
Cover and cook on medium-low until beans are tender, about 1-2 hours.
Separately, preheat a large pot on medium-high heat. Add in the oil and remaining cassoulet ingredients. Cook for 5-7 minutes.
Once the sausage and vegetables are cooked, add the cooked beans. Cook for 10 minutes. Keep covered and warm in the oven on low until ready to serve.
For the garlic wilted spinach, add oil and garlic to griddle until the garlic is toasted, about 1 minute. Add spinach and cook for 1 minute. Keep warm until ready to serve.
For the gastrique, add all ingredients to a medium saucepan and cook on medium heat for approximately 30 minutes, or until it has reduced by half.
“This dish is very versatile as many ingredients can be swapped around. You can use an array of meats for the cassoulet or any fruit for the gastrique, which is such an easy sauce that packs so much flavor and keeps for weeks.”
