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Try this savory pork chop recipe with 'Taralula', created exclusively for Oriel
by Chef Chris Borunda of Prune in New York City.
Fire up the grill and pop open a bottle of our "baby brunello"— you're in for a treat!
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Firegrilled Pork Chops with Cherry-Onion Relish and Roasted Vegetable Polenta
with Taralula
- $35
Sangiovese (Toscana, Italy)
For Roasted Vegetable Polenta:
3 large carrots, peeled and diced
3 portobello mushrooms, cleaned and diced
2 c. polenta, cooked
Olive oil, salt and black pepper
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For Pork Chops and Relish:
4 pork chops
1 pt pitted, stemmed sweet cherries
2 red onions and 2 white onions, skinned and halved
2 bunches of scallions, tips removed
½ c. 'Taralula'
2 tbl red wine vinegar
1 tsp sugar
1 tbl chopped taragon
Olive oil, salt and black pepper
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For polenta— pre-heat oven to 450 degrees.
Coat your carrots and mushrooms with
olive oil,
salt and pepper and place
in the oven for
approximately 25-30 minutes
stirring occasionally.
For the pork chops— season pork chops
liberally with salt, pepper and oil. Place on grill
or grill pan at medium-high heat and cook until desired temperature.
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For the relish— season onions liberally with salt, pepper and oil. Place on grill or grill pan at medium heat, cooking slowly until soft to the touch (about 20 minutes). Add scallions at very end as they cook faster. Place cherries and wine in a sauce pan over medium low heat, stir mixture frequently and aggressively to ensure the cherries give up as much juice as possible.
Once mixture has reduced by half, stir in the vinegar and sugar. Remove from heat and set aside. add them to the cherry-wine mixture. Chop onions to bite-size pieces and add to mixture along with chopped tarragon, and season if needed. In a large bowl place your polenta, relish, and pork chop and pour in the remaining juice around the bowl. Enjoy with Taralula.
 Tell a friend about this recipe.
Meet the Chef—
Chris Borunda
of Prune in New York City
A native of Los Angeles, Chris earned a Masters degree in Japanese Literature before pursuing his culinary dreams at the Culinary Institute of America in Hyde Park, NY. After finishing his studies at the CIA, Chris moved to Germany and travelled the country for four months cooking in the nation's top restaurants. Chris currently lives in New York and works at the esteemed Prune restaurant in the East Village.
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“...What
if you could walk into any wine store or restaurant and select a wine
from any of 9 countries and dozens of appellations and feel confident
that you were getting not only high quality wine but also good value?
That's the promise of Oriel.” —Wine Enthusiast Magazine
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