Primo Grill’s Pork Chop Recipe

canvasWant to try your hand at a restaurant recipe? Chef Charlie McManus of Tacoma’s Primo Grill and Crown Bar showed us how to make his smoked pork chops with butternut squash and peach relish. See the recipe below, and don’t miss the December/January issue, where we’ll feature healthy chef-inspired recipes from McManus and other local chefs.

Smoked pork rib chops, butternut squash hash, pear chutney (For 2)

For the chops

  • 2 pork rib chops
  • Salt and pepper
  • Olive oil
  • Wood chips

Prepare the grill for medium high cooking. Soak apple wood chips for 15 minutes. Brush the chops with olive oil and season with salt and pepper. Add the wood chips to the grill or wrap in a perforated foil packet and place close to the burner for a gas grill. Grill the pork chops until the internal temperature is 140 degrees. Use a digital thermometer to check doneness.

For the hash

  • 1.5 cups  diced, peeled, seeded butternut squash
  • 8 fingerling potatoes
  • 2 tablespoons sliced shallots
  • 2 tablespoons olive oil

Preheat the oven to 350 degrees. Toss the butternut squash with olive oil and salt and pepper. Place on a nonstick cookie sheet and cook until lightly browned and tender, about 15-20 minutes. Par cook the potatoes in boiling salted water until they are tender. Cool and then slice lengthwise. Heat olive oil in a sauté pan over low heat. Cook the shallots until they are softened. Add the sliced potatoes and butternut squash. Cook for 5-7 minutes over medium heat until the potatoes are colored.

For the chutney

  • 2 cups sliced and peeled Bosc pears
  • ¼ cup sliced red onion
  • ¼ cup apple cider vinegar
  • 1 1/2 tablespoon brown sugar
  • ¼ cup minced red bell pepper
  • Salt and pepper

Add all the ingredients except the bell peppers to a small pot. Cover and cook over medium low heat, stirring occasionally until the pears begin to wilt. Add a little water if necessary. After 10 minutes add the bell peppers to the pear mixture. Continue to cook for a total of 20 minutes until the pears are cooked. (This recipe works great for peaches in season. For peaches omit the bell pepper.)

To serve the chops divide the butternut squash between two serving plates. Place the chops on the hash and then top with the pear chutney.

is a contributor to South Sound magazine.
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