Zuni Grill Ancho Maple Glazed Pork Chop
Yield: 1 serving
- 1 (8 ounce) pork chop
- 4 ounces vegetable medley
- 2 ounces achiote powder
- 1 ounce Dijon mustard
- 8 ounces olive oil
- 4 ounces honey
- 2 quarts demi-glace
- 7 ounces maple syrup
- In a bowl, whip achiote powder, mustard, olive oil and honey to create a rub. Rub pork chop well with achiote rub. Mark off on grill and finish in oven until at least 155 degrees F.
- In a separate bowl, mix demi-glace and syrup; heat.
- Serve pork chop on demi sauce.
Source: Zuni Grill at the Hilton Mesa Pavilion - Mesa, Arizona