Grilled Carlton Farms Pork Chop w/ Oregon Marionberry - Pinot Noir Sauce
Ate-Oh-Ate restaurant, Executive Chef Ben Dyer
Benjamin Dyer grew up in Kona on the big island of Hawaii. He began cooking in 1996, after earning a degree from Earlham College. Among the different places he has cooked, he was sous chef at cafe Zenon for five years, where he developed his charcuterie skills working under Chef Bill Hatch. In November 2003, he moved with his family to Portland, purchasing Viande Meats and Sausage.
The next year, he and co-owner John Gorham started Simpatica as a supper club, eventually expanding into private catering events. Currently he is Executive Chef at Ate-oh-Ate.
4 each bone-in Carlton Farms pork chops, 1" thick
Freshly cracked black pepper
2 cups fresh or frozen Marion berries (or any other berry - strawberry, blueberry, blackberry, etc.)
1 cup Pinot noir
1 inch piece of lemon zest, all white removed
2-3 T. Sugar
Rub pork chops liberally on both sides with salt and pepper. Allow to sit out while making the sauce. For sauce, place all ingredients into a small heavy non-reactive saucepan and bring to a boil over medium heat. Reduce heat and allow to simmer 15-20 minutes or until reduced by half. Remove from heat and allow to cool, discarding lemon zest.
Place pork chops on pre-heated grill and cook to internal temperature of 140 degrees, approximately 6-7 minutes per side. Remove from grill, place on a plate, lightly cover with foil and allow to rest for 5 minutes. Place on warm plates and spoon sauce over pork chops.
Our Pairing Suggestion:
Oregon Pinot Noir!