The San Antonio River Walk is an incredible destination this time of year. And if you visit this treasure, you MUST try this new menu item at Boudro’s. This Niman Ranch pork chop is seared on the grill and topped with a fabulous Sweet Potato Chorizo and Pineapple Pico de Gallo. Click here to see the Chef making this delight.
Yields: 4
Pork chop rub:
Place toasted cumin seeds in a molcajete and grind seeds until pulverized. Add garlic to the molcajete and mash until it is smooth. Add the chipotle, honey and adobo sauce then grind until smooth. Marinate pork chops with rub.
Sweet Potato Hash with Grilled Pineapple Pico de Gallo
Crumble and grill Chorizo, add all other ingredients and grill or saute until done. Serve pork chop over Sweet Potato Hash.
Ingredients
Pork Chop Rub
- 3 GARLIC CLOVES, PEELED
- 2 tsp CUMIN SEED, TOASTED
- 1 CHIPOTLE CHILI IN ADOBO SAUCE
- ½ tsp KOSHER SALT
- 2 tsp HONEY
- 4 NIMAN RANCH PORK CHOPS
Sweet Potato Hash with Grilled Pineapple Pico de Gallo
- 2 MED SWEET POTATOES, DICED AND BLANCHED
- 1 ONION, DICED
- 2 ROMA TOMATOES, DICED
- 1 BUNCH CILANTRO, CHOPPED
- ½ CUP GRILLED PINEAPPLE, DICED
- 2 JALAPENO, DICED
- 1 MEXICAN CHORIZO LINK