• Chef Monique Santua


An unexpectedly sweet and savory combination that pairs really well with pork.

Add the Grilled Squash Shishito Salad for a light twist to this mouth watering meal!


Pork Chops:

1/2 bottle Pineapple Ginger Juice from La Orxateria 1/4 c Round Rock Honey 1/4 c Apple Cider Vinegar No 3 from The Vinegar Joint 3 tbs Dijon Mustard 1 tsp red pepper 1/2 tsp Extra Virgin Olive Oil 1″ thick pork chops from Belle Vie Farm or Taylor Farm salt and pepper Vegetable Oil

Grilled Squash and Shishito Salad:

4 squash from Bernhardts Farm 4 ounces of Pure Luck goat cheese 1 c mint from Johnson’s Backyard Garden 2 tbsp Extra Virgin Olive Oil 3 tbs Pineapple Ginger Juice from La Orxateria 8 shishito peppers from Gray Garden Vegetable Oil


Combine pineapple, honey, vinegar, dijon, red pepper, olive oil in a saucepan over medium until reduced to 1/2 a cup. Save half for basting and half for serving.

Season the pork chops with vegetable oil, salt and pepper and grill for 3 minutes on each side. Baste the pork chops until completely coated and grill until slightly charred, another 4 minutes.

Rest for 10 minutes and serve with sauce.

Slice squash into 1/2″ rounds. Season squash slices and shishitos with vegetable oil, salt and pepper. Grill vegetables flipping until cooked through 3-4 minutes.

Whisk the pineapple ginger juice, olive oil, salt and pepper into a vinaigrette.

Slice the grilled squash and shishitos into strips and toss with mint, goat cheese, and vinaigrette.


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