Grilled Pork Chops


  • 1 Pork Chop


  • 1. Turn on oven and grill as soon as arriving to kitchen.
  • 2. Mark (pg 237, Gisslen, for marking procedure, keeping in mind that only marking, and finishing in oven) Pork Chop in diamond shapes on both sides.
  • 3. Place in oven to finish to medium done...maybe 10 minutes?? Temperature should read about 120-130 for further cooking on plate to 150. Some slight pink should still be visable upon cutting open.
  • 4. Select small sauce to finish.
  • Small Sauce = 1 qt. Demiglaze (the reduction of 1 qt. brown sauce and 1 qt. brown stock, reduce one half) with added reduction of choice.
  • 5. Good choice of small sauce was Marsala: Not classical recipe but Chef Klaus recommends that a little shallot, wine reduction take place before adding demiglaze.
  • Kristen and Charlotte's Marsala Small Sauce: 1 Tbsp. shallots cooked briefly in butter; deglazed with Marsala wine; 1 C demiglaze added and reduced to correct consistency (not too runny, so as to remain under pork chop on plate); season with s/p to taste.


  • SOURCE: Chef Klaus Loos Class

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