SAIT Polytechnic's Downtown Culinary Campus
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Grilled Pork Chop with Cherry Relish

Escape your daily cooking routine and enjoy this sweet and sour flavoured grilled pork chop with cherry relish, taken from the SAIT 'Seasons' cookbook and brought to you by Chef Scott Pohorelic.

Directions

Combine salt with honey and 2 cups of cold water to make a simple brine.
Submerge pork chops in brine and keep in the fridge for 40 minutes. Drain well, discard brine.
Brush with olive oil and grill over medium heat to desired doneness.
For the relish, place sugar into a small frying pan and add a few drops of water. Place over medium-high heat and let cook until sugar begins to caramelize and turn golden brown. Carefully add vinegar and chilies and reduce to about half in volume.
Remove from heat and pour over cherries. Stir well and add a pinch of sea salt and the fresh mint. Depending on sweetness of cherries, they may need a splash of cider vinegar to balance the sweet and sour flavours.
Note: It is chef's preference to cook pork chops to an internal temperature of 140°F (60°C).

Ingredients

4 pieces pork chops

2 tbsp salt

2 tbsp honey

4 tsp white sugar

2 tbsp cider vinegar

1 pinch cracked chilies

6 - 8 leaves fresh mint, sliced thin

2 cups fresh cherries, pitted and halved

Pinch of sea salt

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