Balsamic Glazed Wood-Grilled Pork Chops with roasted butternut squash risotto, sauteed red cabbage with Fuji apples, and balsamic reduction

Submitted by Michael Clindaniel, Club Manager, Sand Creek Country Club, Chesterton, Ind.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2007
 

For the Pork Chops:
Amt Ingredient
6 14 oz. pork chops
3 tbsp. balsamic vinegar

Procedure:
• Grill pork chops on medium heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark. Place on ovenproof tray and baste with balsamic vinegar. Bake the chops in a 350-degree oven for about 20 minutes until their internal temperature reaches 145 degrees. Let the chops rest for 10 minutes.

For the Red Cabbage with Fuji Apples:
Amt Ingredient
1 1/2 tbsp. olive oil
1 onion, peeled and small diced
6 cups thinly sliced red cabbage
2 Fuji or other crisp tart apples, peeled, cored and small-diced
1/2 cup water
2 tbsp. balsamic vinegar
2 tbsp. red wine vinegar
1 tbsp. kosher salt

Procedure:
• Heat olive oil in large skillet over medium heat. Add onions and cabbage; saute until onions are soft. 
• Add apples, 1/2 cup water, balsamic vinegar, red wine vinegar and salt. Cook for additional 20 minutes or until the cabbage is just barely tender. Serve hot.

For the Butternut Squash Risotto:
Amt Ingredient
1 large butternut squash, halved lengthwise, seeded
1/4 cup unsalted butter    
2 cups  Arborio rice
7-8 cups chicken stock
1 cup freshly grated Parmesan Reggiano cheese
2 tbsp. fresh chopped garlic
to taste coarse salt
to taste freshly ground black pepper

Procedure:
• Preheat oven to 400 degrees. Roast the squash cut side down in an ovenproof dish for 45 minutes or until tender. Cool squash and remove skin. Dice into 1/4-inch cubes.
• Melt 2 tablespoons butter over medium heat. Add rice and garlic, stir until grains are coated with butter. Pour a ladle full of chicken stock into pan. Stir until the rice has absorbed the stock and repeat until rice is cooked (approximately 15 minutes).  Add remaining butter, cheese, squash, salt and pepper.

Yield:  6 plated servings