The Blue Llama Jazz Club brings “New Orleans vibes” to downtown Ann Arbor with a creative menu filled with seafood, soul fare, and other delicious fare, plus live jazz entertainment live. Find out how to make their pork chops, here.
- 6 bone-in pork chops, 12 ounces
- Citrus brine (recipe below)
- Ancho Chili Marinade (recipe below)
- Chimichurri sauce base (recipe below)
- Charred Pineapple Chimichurri (recipe below)
- 4 ounces of sugar
- 4 ounces of salt
- 8 cups of water
- 3 ounces apple cider vinegar
- 1 lime
- 1 lemon
- 1 orange
- 6 sprigs of oregano
- 4 garlic cloves
- 4 sprigs of thyme
- 4 bay leaves
- 1 ounce of black pepper
Note: 1 ounce is approximately w2 tablespoons
- In a large bowl, combine the sugar, salt, water and vinegar and whisk until the sugar and salt are completely dissolved. Cut the lime, lemon and orange in half and add them to the container with the water mixture. Add the oregano, garlic, thyme, bay leaves and black pepper. Place pork chops in brine and marinate overnight.
Ancho Chili Marinade
- 1 pound dried ancho chiles
- 1 ounce of rosemary
- 1 ounce of thyme
- 4 ounces diced garlic
- 2 ounces of honey
- 2 ounces extra virgin olive oil
- 1/2 ounce diced roasted tomatoes
- Rehydrate the ancho chiles by placing them in a bowl of hot water (enough to cover) for 20 minutes. Once done, remove all the seeds from the peppers – if you don’t remove the seeds, the sauce will be bitter. Put all the ingredients in a blender and blend on high speed. If you prefer a smoother consistency, add a little water while mixing.
- Remove the pork chops from the brine and smother them in the marinade. Let them marinate in the refrigerator for 2 to 3 hours.
- After 2-3 hours in the marinade, your pork chops are ready to cook. Bring the temperature of your grill to 400 degrees Fahrenheit and cook the pork chops for 9 minutes per side or until the internal temperature of the pork chop reaches 145 degrees Fahrenheit. This will give you a very juicy pork chop. When done, let stand 5 minutes before cutting.
Chimichurri sauce base
- 1/2 ounce chili flakes
- 4 ounces apple cider vinegar
- 7 bay leaves
- Pinch of salt
- Place all ingredients in a blender and blend until smooth.
Charred Pineapple Chimichurri
- 1 fresh pineapple
- 3 ounces extra virgin olive oil, plus more for brushing the pineapple before grilling
- Salt to taste
- 4 shallots, finely chopped
- 1 bunch of cilantro
- 1 bunch of parsley
- Cut the skin off the pineapple and cut the fruit into large wedges. Brush them with oil and season with salt. Place on a grill and cook until they have a nice char. Set them aside to cool. Once cooled, cut the pineapple into medium-sized cubes (1/2″). Add the shallots. Place everything in a mixing bowl and add the 3 ounces of olive oil.
- Rinse the coriander and parsley bunches in cold water and pat them dry. Strip the leaves from their stems and chop them finely. Place the chopped herbs on a plate lined with a paper towel to dry.
- To finalize the chimichurri, mix 2 ounces of the chimichurri sauce base with 4 ounces of the pineapple mixture. Add the chopped herbs. From there, it’s up to you if you want to add more chimichurri sauce base to the mix. This will bring a more acidic flavor to the dish.
Use a knife to cut the bone off the pork chop, then slice the meat lengthwise. Place on a plate. Spoon the chimichurri over the meat and place the bone on the pork chop slices for presentation.
This story is from the September 2022 issue of Hour Detroit magazine. Find out more in our digital edition.