Chipotle-marinated Grilled Pork Chop with Fried Corn Sauce, Vidalia Onion Pudding, and Swiss Chard
Corn and pork are popular ingredients in Southern cooking -- but this dish is definitely a new twist. The Vidalia onion pudding could be served with many other main dishes. While any bacon will do, the chef prefers apple-smoked for its subtle flavor.
Ingredients
- Chipotl Marinade
- Chipotl Chilies - 1, seeded, deribbed, and skinned
- Adobo Sauce - 1 tablespoon
- Vegetable Oil - 3/4 cup
- Garlic - 1 teaspoon, chopped
- Cilantro - 1 tablespoon, chopped
- Pork Chops - four, 10- to 12-ounce double-thick-cut
- Fried Corn Sauce
- Ears of Corn - 3
- Vegetable Oil - 2 tablespoons
- Smoked Bacon - 3 slices, diced
- Red Onion - 1/2 small, chopped
- Green Bell Pepper - 1/2 small, seeded, deribbed, and diced
- Yellow Bell Pepper - 1/2 small, seeded, deribbed, and diced
- Red Bell Pepper - 1/2 small, seeded, deribbed, and diced
- Chicken Stock - 3/4 cup
- Rice Wine Vinegar - 1 tablespoon
- Sage - 1/2 teaspoon, chopped
- Salt and freshly ground black pepper to taste
- Vidalia Onion Pudding
- Vegetable Oil - 2 tablespoons
- Vidalia - 4 large, or other sweet mild onions
- Garlic Clove - 1, minced
- Eggs - 5
- Heavy (whipping) cream - 1/2 cup
- Salt and freshly ground black pepper to taste
- Crispy Onions
- Vidalia - 1, or other sweet mild onion, shaved into thin slices
- All-Purpose Flour - 1 cup
- Chicken Seasoning Mix - 1 tablespoon
- Salt - 1 tablespoon
- Freshly ground black pepper - 1 tablespoon
- Corn Starch - 2 tablespoons
- Swiss Chard
- Swiss Chard - 2 cups, cleaned
- Butter - 3 tablespoons
- Salt and freshly ground black pepper to taste
- Vegetable Oil - 1 tablespoon
Instructions
To make the marinade: In a small bowl, combine all ingredients. Place the pork chops in a shallow glass baking pan, pour the marinade over the chops, and marinate in the refrigerator for 1 to 2 hours.
To make the corn sauce: Remove the kernels from the corn cobs, scraping the cobs and saving all juices and starch. In a medium saucepan over medium-high heat, heat the oil, add the bacon, and render until crispy, about 1 minute. Add the corn kernels, onions, and bell peppers, and fry until the corn begins to color. Add the corn liquid and cook for 2 minutes, stirring gently. Add the chicken stock and seasoning and cook until the liquid has boiled away and the mixture has thickened. Stir in the rice wine vinegar and sage, and season to taste. Cover and keep warm.
To make the onion pudding: Preheat the oven to 325 F. Butter four 3-inch molds and place in a deep baking pan. In a large, heavy skillet over medium-high heat, heat the oil and saute the onions until translucent. Add the garlic and saute until tender. Let cook until the moisture has boiled off. Remove from heat and let cool. In a deep bowl, combine the eggs, heavy cream, and seasonings. Pour into the onion mixture and stir together. Pour into buttered molds.
To make the crispy onions: In a shallow bowl, mix together the flour and seasonings. In a large heavy skillet over high heat, pour oil to a depth of at least 1-1/4 inches. Toss the onions with the seasoned flour and place in the hot oil, frying until crisp. Remove with a slotted spoon and drain on paper towels. Fry in small batches so that the oil remains hot.
Sprinkle the crispy onions on top of the onion mixture in the molds. Fill the outer baking pan with hot water one half way up the sides of the molds. Bake for 1 hour, or until the custard becomes firm.
To finish: In a large skillet over medium-high heat, melt the butter and saute the chard until just wilted. Remove from heat and keep warm.
Preheat the grill and grill pork chops to the desired doneness, making sure the meat is completely cooked through and juices run clear. Spoon the corn sauce onto each plate and top with a grilled pork chop. Turn out the onion puddings and place, crispy onion-side up, beside the chop. Garnish with chard.
