Kalamazoo K500HB-2-NA, Use And Care Manual

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Directions
Preheat the grill for combination direct grilling over a searing fire, about 800°F,
plus indirect grilling with an air temperature of 500°F. These pork chops use the
“sear and slide” technique.
While the grill is heating, lightly brush the chops on all sides with olive oil and
sprinkle with salt. Smoked salt will jump-start the smoky flavor and is good to
use for this recipe even when grilling over a wood fire. Leave the chops sitting
at room temperature while the grill is getting ready, up to 20 minutes. Wash the
blueberries at this time.
Grill the pork chops over direct heat for about 1 minute per side and then
transfer them to the indirect-cooking zone. Close the grill lid and roast the chops
for about 20 minutes, turning once halfway through, until an instant-read meat
thermometer measures 155°F when inserted away from the bone.
As soon as you have moved the chops to the indirect zone, combine the maple
syrup, blueberries and 1/2 teaspoon smoked salt in a large skillet. (Although the
ingredients would easily fit in a smaller pan, the broader bottom should help
reduce the sauce more quickly.) Bring to a strong simmer over a cooktop burner
on medium heat. Stir the sauce frequently and avoid a rapid boil. If bubbles
begin to build on top of bubbles, lower the heat to avoid burning the sauce.
When cooked to 155°F internal temperature, remove the chops from the grill
and transfer to plates. Let the chops rest 3 to 5 minutes. During this time, stir the
cooked pancetta into the blueberry sauce. Top the chops with sauce to serve.
Serves 4
4 pork loin chops, preferably bone-in,
about 1½ inches thick
Extra virgin olive oil
½ teaspoon smoked salt, plus more to
season the chops
1 pint blueberries
½ cup pure maple syrup
6 ounces pancetta, cooked crisp and
broken up
Blueberry and Pancetta Pork Chops
Pork and fruit are well-matched, especially pork and blueberries. These glorious chops blend
smoky, sweet and savory flavors.