Grilled Pork Chops with Garlic Jam | Emeril Lagasse

Yes, Emeril kicks up his grilled pork chops with garlic jam, but why stop there! Try it as a burger topping, spread it between a grilled cheese sandwich, or even adding it to your next charcuterie board. It’s that good!
GRILLED PORK CHOPS WITH GARLIC JAM
SERVES 4

4 thick-cut, bone-in pork chops
Canola oil
Emeril's Original Essence
Garlic Jam (recipe follows)
Preheat a grill or grill pan to medium-high. Brush pork chops lightly with oil and season with Essence. Place chops on grill, and cook, turning 45 degrees halfway through grilling to form grill marks. Repeat cooking process on other side. To ensure that your pork chops are still nice and juicy, use an instant-read thermometer, and cook until they reach an internal temperature of 145 degrees. Remove chops from grill and let rest, lightly covered, 5 to 10 minutes. Serve immediately topped with garlic jam.
GARLIC JAM
MAKES ABOUT ½ CUP

1/4 teaspoon salt, plus more for boiling
4 large heads garlic
1/2 cup olive oil
1/4 to 1/2 sweet onion, depending on size
1/4 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
Preheat the oven to 300 degrees.

Bring a medium saucepan with salted water to a boil. Cut garlic heads in half crosswise and blanch for 5 minutes. Remove garlic heads and any loose garlic cloves from the water with a slotted spoon, drain well, and pat dry with paper towel. Add olive oil to a small baking dish and place garlic heads cut side down into the oil. Add any loose garlic cloves and the onion to the oil. Cover dish tightly with aluminum foil and bake for 1 hour.

Remove garlic from the oil and squeeze softened cloves into a medium bowl. Peel onion quarter and finely dice. Add diced onion to garlic cloves and mash with a fork until smooth. Add Worcestershire sauce and lemon juice and mix until smooth and creamy. Season with 1/4 teaspoon salt. The garlic jam will keep refrigerated in a sealed container for up to 2 weeks.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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