


JAMIE CARAWAN
VP of Brand Menu & Culinary
Inspire Brands
Smoky Blueberry Bourbon Chutney and “Big Thicket” Double Bone Pork Chop
Recipe courtesy of Jamie Carawan, Inspire Brands
Sponsor: U.S. Highbush Blueberry Council
Deep from the Big Thicket of East Texas come the elements of smoky barbecue and sweet blueberries. This dish combines these traditions in a hearty, flavorful way.
Ingredients:
Smokey Blueberry Bourbon Chutney:
- 12 cups White Onions, Diced
- 48 each Garlic Cloves, Large, Minced
- 48 each Roma Tomatoes, Diced
- 36 cups Blueberries, Frozen, Thawed, Drained
- 6 cups Jalapeño, Minced
- 6 cups Olive Oil
- 6 cups Apple Cider Vinegar
- 4.5 cups Honey
- 1 ½ cups Tabasco
- 1 cup Soy Sauce
- 24 oz Bourbon
- 24 each Ancho Chile, Toasted, Soaked, Seeded (see method below)
- 3 teaspoons Salt
- 3 teaspoons Black Pepper
- 24 cups Blueberries, Frozen, Thawed, Drained
Double Bone-In Pork Chop:
- 24 each Double Bone-In Pork Chop 12 oz.
- 2 ¼ cups Sea Salt
- 2 ¼ cups Black Pepper, Coarsely Ground
- 3 cups Brown Sugar
- 4 ½ cups Olive Oil
- 96 each Butter, Cut in ¼” Pats
- 96 sprigs Rosemary
Green Beans:
- 6 ounces Haricot Vert Green Beans, Blanched
- To Taste Sea Salt
- ½ cup Olive Oil
Blueberry White Cheddar Corn Muffins:
- 4 each Jiffy Corn Muffin Mix
- 1 cup Salsa
- 8 ounces Sharp White Cheddar Cheese, Diced in ¼ x ¼ Pieces
- 4 cup total Blueberries, Fresh
- ½ cup Butter, Melted
Method of Preparation:
Smokey Blueberry Bourbon Chutney:
- Sauté the onions, garlic, jalapeños and Roma tomatoes in olive oil.
- Allow fond to form and deglaze with apple cider vinegar.
- In a Vitamix, add sautéed vegetables, honey, tabasco, soy sauce, bourbon, ancho chile*, and purée until smooth.
- Incorporate the blueberries into the saucepan and add salt and pepper to taste. Heat to a simmer then remove from the burner.
*Ancho Chile Preparation:
- Place the dried ancho chiles in a dry hot pan.
- Toast until the ancho chiles becomes soft.
- While toasting ancho chiles, heat a small saucepan with water and bring to a simmer.
- After toasting the ancho chiles, place them in the simmering water to reconstitute for 30 minutes.
- Drain the ancho chiles from the pan.
- Snip the bottom tip of each ancho chile and cut a slit from the stem to the bottom.
- Remove the seeds, vines, placenta and stem.
Double Bone-In Pork Chop:
- Allow all pork chops to temper for 1 hour.
- Coat in the pork chops in olive oil, sea salt, black pepper, and brown sugar.
- Heat a large cast iron pan to maximum heat
- Quickly, add olive oil and then the pork chop(s).
- Add butter to the pan and coat all sides of pork chops.
- Sear until golden brown on all sides.
- Place seared pork chops on a metal grate that fits inside of a sheet pan then place in the oven at 350 degrees for 15 minutes until they achieve 145° F.
- Top the pork chops with rosemary springs.
- Cook pork chops to 145° F.
- Allow pork chops to rest for 10 minutes prior to cutting.
Blistered Green Beans:
- Heat a large cast iron pan to maximum heat.
- Using a towel add olive oil to pan surface.
- Add green beans and allow to blister.
- Remove quickly and season with sea salt.
Blueberry White Cheddar Muffins:
- Prepare one box of Jiffy Corn Muffin Mix.
- Add salsa and sharp white cheddar to batter and mix thoroughly.
- Pour into muffin pan and add 3 to 4 whole blueberries into each muffin.
- Bake as recommended in recipe.
- Brush with butter after baking.
- Warm in oven or microwave for service
Assembly:
- Cut rested pork chop between the bones to create 2 separate chops and place on plate with the pork chops offset.
- Add blistered green beans.
- Drizzle 2 to 3 oz of Smokey Blueberry Bourbon Chutney over the center of the pork chops.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams