Go Back
–+ servings
May11 - Boudro's - Pork Chop

Boudro’s double-boned pork chop with sweet potato hash

This Niman Ranch pork chop is seared on the grill and topped with a fabulous Sweet Potato Chorizo and Pineapple Pico de Gallo. 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.
Print Recipe Pin Recipe
Course Entrées
Servings 4 servings

Ingredients
  

Pork Chop Rub

  • 3 garlic cloves PEELED
  • 2 tsp cumin seed TOASTED
  • 1 CHIPOTLE CHILI IN ADOBO SAUCE
  • 1/2 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
  • 1/2 c GRILLED PINEAPPLE DICED
  • 2 jalapeno DICED
  • 1 MEXICAN CHORIZO LINK

Instructions
 

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.
Tried this recipe?Let us know how it was!