BBQ Glazed Pork Chop with Crispy Bacon Cheddar Grits and Bourbon Peaches
Brought to you by Evergreen in Tahoe City
Opening my own restaurant has been a dream for many years, and when the location became available, I knew it was time to make the jump. At Evergreen, we are casual and friendly, making simple, seasonal cuisine for lunch and dinner. I recently finished four years with the Tahoe Mountain Club as the Executive Chef, starting with Wild Goose and opening Schaffer’s Camp at Northstar in 2006, as well as overseeing food operations for the golf courses in Truckee. This experience got me ready to open my own establishment. My wife, Heather, and I own Evergreen, and have the excellent work of Bryan Lucas, General Manager and Wine Buyer, to round out our leadership team. We hope to grow our business with catering in the future and establish a long-term relationship with locals and seasonal visitors as well.
~ David Lutz
• 6 pork rib chops, the thicker the better
• 4 slices bacon
• BBQ sauce – your favorite
• 1 cup dry grits
• Half cup grated white cheddar, yellow
will work too
• 2 to 3 peaches
• Quarter cup bourbon
• Half a lemon
• Canola oil
• Kosher salt and freshly ground pepper
• Ground cinnamon
• Sugar
Serves 6
Cut the bacon into half-inch pieces and cook until crispy. Drain and reserve.
Bring four cups water to a boil in a medium saucepan, salt generously. Slowly add grits while whisking. Lower heat whisking often, until grits are soft and thick. Cooking time will depend on the type of grits. Add more water to keep creamy. Add cheddar cheese and whisk until melted. Add chopped bacon, season with salt and pepper and pour into a 2-quart baking dish. Chill until firm and cut into six squares. When ready to serve, heat some canola oil in a large sauté pan until smoking hot. Carefully add the grits – they will spatter a bit – lower heat to medium and cook on both sides until crispy and golden brown.
Peel peaches and cut into 1-inch cubes. Bring bourbon to a simmer in a saucepan and ignite to burn off the alcohol. Add peaches, juice from the lemon and a pinch of cinnamon and sugar. Cook just until peaches come to a simmer and release their juices. Remove from heat and reserve.
Preheat grill to medium-high. Season the pork with salt and pepper and grill to desired doneness (I prefer medium). Brush with BBQ sauce for the last few minutes to glaze the chops.
Serve chops with the warm peaches, crispy grits and some extra BBQ sauce. A little salad of dressed arugula goes well with this dish.
