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 Aris' Pairing For This Dish: 2005 La Puerta - Malbec |
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Ingredients
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2 pork chops
Marinade
12 oz. honey
2 cup balsamic vinegar
1/2 cup lavender, dry
1/2 cup water
1 cup olive oil
to taste salt & pepper
Shallot Rice
1 bulb shallot, peeled
1 tablespoon olive oil
2 cups Jasmine rice
1 tablespoon kosher salt
water
1 cantaloupe
as needed extra virgin olive oil
1 cup balsamic vinegar
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Preparation
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Steep lavender in water for 15-30 minutes. Combine lavender water with honey, balsamic vinegar, olive oil and salt and pepper. Cool marinade.
Place pork chops in zip lock bag with marinade. Allow to marinate 30 minutes at room temperature. Or up to 1 day refrigerated.
Peel and wedge melon. Coat with oil. Grill on hot grill until warm and grill marks form. Set aside and keep warm.
Remove chops from marinade. Spray with nonstick pan coating. Grill until just pink on hot char broiler, approximately 3-5 minutes per side.
Balsamic Vinegar Reduction
Pour balsamic vinegar in a sauce pan and reduce on medium high heat until syrup consistence.
Shallot Rice
Sauté shallot until lightly browned. Add shallot to rice and salt, follow rice cooker procedure (15 minutes). Or cook on stove for 20 minutes with 2 1/4 cups water.
Place rice, chop and melon on plate. Drizzle with reduced balsamic syrup. |
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