 "This
sauce, garnished with poached white grapes, is sweet and
light. Silky smooth, it takes the rough edges out of the
charred exterior of the pork chop and compliments the
hidden juicy and tender interior. "
Grilled Pork Chops With White Cranberry
Sauce
Poached White Grapes
Roasted Tomato Wedges
Makes four servings
White Cranberry Sauce
2 shallots, minced
2 Tbsp. butter
2 cups white cranberry juice
1/4 cup brown sugar
12 white grapes
2 Tbsp. Cornstarch
2 Tbsp. Cold water
In a medium saute pan saute shallots until
translucent. Add the cranberry juice and brown sugar and
bring to a boil. Reduce to a simmer and add halved grapes
and simmer for a couple of minutes or until the grapes
turn golden. Combine the cornstarch and the water (into a
slurry). Bring the sauce to a boil and add the slurry with
a whisk. Continue to stir until thickened. If too thick,
add a little more juice and thin to the appropriate
consistency..
Roasted Tomato Wedges
4 plum tomatoes
olive oil
salt
coarse ground pepper
Preheat oven to 250 degrees. Cut each
tomato into four wedges. Line a baking sheet with
parchment paper. Place wedges on parchment paper. Season
wedges with olive oil, salt and coarse ground pepper. Bake
for 10 minutes. Serve warm.
Pesto Pasta
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