Chef Scott: Polynesian Porterhouse Pork Chop
BETTENDORF, Iowa – Chef Brad Scott knows his audience.
“We love our pork in the Quad Cities”, says Chef Scott, director of the Culinary Arts and Hospitality Management Center at Scott Community College.
“Today, we’re going to make a pork chop but we’re going to make it big. We start with a 20 ounce pork chop.”
1. Butterfly cut the chop down the center and put on the side
2. Start making the marinade with 2 cups pineapple juice in a bowl
3. Add 2 cups Kikkoman soy sauce
4. Add 1 cup Sherry
5. Add 1 cup granulated sugar
6. Mix well, then marinade the chop in the mixture for 2 hours
Time to make the stuffing
1. Take a bowl of leftover stuffing
2. Add 1 cup dried cranberries
3. Add 1 tsp salt
4. Add 1 1/4 tsp black pepper
5. Add 1/4 cup butter
6. Mix well
7. Stuff the marinated chop with the stuffing.
8. Add a dash of salt and pepper.
Place the chop on the grill for seven to eight minutes per side.
Chef Scott likes to add grilled Romaine lettuce to the mix
1. Add some butter, salt, and pepper
2. Grill for three minutes
“People have a tendency to overcook pork,” says Chef Scott.
“It’s okay to serve at medium. Porterhouse, Polynesian style. Fit for a king. Enjoy.”