Grilled Pork Chops with Garlic Jam

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Gotta Have Garlic

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
1 hr 20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 30 min

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Ingredients

4 thick-cut pork chops
Canola oil
Essence, recipe follows
Garlic Jam, recipe follows

Directions

Preheat a grill to medium-high. Brush pork chops with oil and season with Essence. Place pork on grill and grill on both sides until a meat thermometer reaches 150 to 155 degrees F. Serve pork chops with garlic jam.

Garlic Jam:

4 large heads garlic

1/2 cup olive oil

1/4 of a sweet onion

1/4 teaspoon Worcestershire sauce

1 teaspoon fresh lemon juice

1/4 teaspoon salt

Preheat the oven to 300 degrees F.

Bring a medium saucepan with salted water to a boil. Cut the garlic heads in half crosswise and blanch for 5 minutes. Remove the garlic heads and any loose garlic cloves from the water with a slotted spoon and drain well. Pour olive oil into a small baking dish and place the garlic heads cut side down into the oil. Add any loose garlic cloves and the onion quarter to the oil. Cover the dish tightly with aluminum foil and bake for 1 hour.

Remove the garlic from the oil and squeeze the softened garlic cloves into a medium bowl. Peel the onion quarter and finely dice. Add the diced onion to the garlic cloves and mash with a fork until smooth. Stir the Worcestershire and lemon juice into the mashed garlic and continue stirring until smooth and creamy. Season with 1/4 teaspoon of salt. The garlic jam will keep refrigerated in a sealed container for up to 2 weeks.

Yield: about 1/2 cup

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Comments & Reviews

recipe Grilled Pork Chops with Garlic Jam
Susan New York, NY 08-07-2008
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Yum
Rated: 5 stars out of 5

I like my pork well done, so used thin-cut pork chops instead. Also, I caramelized some thin sliced onions in the leftover... seasoning-infused oil after cooking the pork in the fry pan, and topped the pork with the onions. The seasoning and onions are more than enough for a delicious pork chop meal. We ended up not using much of the garlic sauce, when the garlic sauce is what took the longest to make! If you're not much of a garlic person, skip the garlic sauce altogether!Read more
recipe Grilled Pork Chops with Garlic Jam
Anonymous 06-12-2008
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pork chops
Rated: 5 stars out of 5

Awesome dish
recipe Grilled Pork Chops with Garlic Jam
Anonymous 04-01-2007
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Awesome!!!!
Rated: 5 stars out of 5

This dish was great!!! The garlic jam is not overpowering like I thought it might be. It was a perfect compliment to the... essence. Will make this dish part of our regular routine.Read more
recipe Grilled Pork Chops with Garlic Jam
Anonymous 09-07-2006
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Garlic Jam Porkchop Review
Rated: 5 stars out of 5

The garlic enhanses greatly the taste of the porkchop. This is a no miss dish!
recipe Grilled Pork Chops with Garlic Jam
LISA Jefferson, MA 09-03-2006
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a big hit!
Rated: 5 stars out of 5

Very spicy and delicious- family loved it!
recipe Grilled Pork Chops with Garlic Jam
Kate Concord, CA 08-21-2006
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Mouth watering
Rated: 5 stars out of 5

Pork is pork, and it is difficult to find new ways to may pork exciting to eat again. I found this recipe for a dinner party... I was giving for my brother inlaw who was being deployed for Iraq for the 3rd time. My brother inlaw is a picky eater and even he was impressed with the unique flavor of the spices, and the garlic jam is what makes this recipe. Again the flovor of the jam compliments the pork and the spices so well, you can't wait for the next bite. All I can say is mouth watering!!!!!!!!!! it is also a plus that it is not difficult to make either.Read more