Blue Llama Jazz Club offers “New Orleans vibes” in downtown Ann Arbor with a creative menu full of seafood, soul food and other delicious dishes, along with live jazz performances. Find out how to make their pork chops here.
- 6 12-ounce boneless pork chops
- Citrus brine (recipe follows)
- Ancho chili marinade (recipe follows)
- Chimichurri sauce base (recipe follows)
- Charred pineapple chimichurri (recipe follows)
- 4 ounces of sugar
- 4 ounces salt
- 8 cups of water
- 3 ounces cider vinegar
- 1 lime
- 1 lemon
- 1 orange
- 6 sprigs of oregano
- 4 cloves of garlic
- 4 sprigs of thyme
- 4 bay leaves
- 1 ounce black pepper
Note: 1 ounce equals approximately w2 tablespoons
- Combine sugar, salt, water and vinegar in a large bowl and beat until 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 the chops in the brine and marinate overnight.
Ancho chili marinade
- 1 pound dry ancho peppers
- 1 ounce 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
- Hydrate the ancho peppers by placing them in a bowl of hot water (enough to cover) for 20 minutes. When done, remove all the seeds from the peppers – if you don’t remove the seeds, the sauce will be bitter. Place all ingredients in a blender and blend on high speed. If you prefer a smoother consistency, add a little water while mixing.
- Remove the chops from the brine and braise them in the marinade. Let them marinate in the fridge for 2 to 3 hours.
- After 2 to 3 hours in the marinade, your chops are ready to cook. Bring the temperature of your grill to 400 degrees Fahrenheit and cook pork chops for 9 minutes on each side or until the inside temperature of the pork chop reaches 145 degrees Fahrenheit. This way you get a very juicy pork chop. When done, let it rest for 5 minutes before slicing.
Base of chimichurri sauce
- 1/2 ounce chili flakes
- 4 ounces 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 to spread on the pineapple before grilling
- Salt to taste
- 4 shallots, finely chopped
- 1 bunch of coriander
- 1 bunch of parsley
- Cut off the pineapple peel and cut the fruit into large wedges. Brush each with oil and sprinkle with salt. Place them on a grill and cook them until they have a nice char. Set them aside to cool. Once cooled, cut the pineapple into medium (1/2″) cubes. Add the shallots. Place in a mixing bowl and add the 3 ounces of olive oil.
- Rinse the coriander and parsley bunches with cold water and pat them dry. Pluck the leaves from the stems and chop finely. Place the chopped herbs on a paper towel-lined baking sheet to dry.
- To finish the chimichurri, mix 2 ounces of the chimichurri sauce base with 4 ounces of the pineapple mixture. Add the chopped herbs. From here, it’s up to you whether you add more chimichurri sauce base to the mixture. This gives the dish a more sour taste.
Cut the bone off the pork chop with a knife, then cut the meat in half lengthwise. Place on a plate. Drizzle 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. Read more in our digital edition.