Ingredients Weight Measure
Apple wood-smoked bacon, julienned 2 lbs.
Red onions, medium, large diced 4 ea.
Garlic, chopped fine 2 Tbsp.
Celery, stalks, medium diced 5 ea.
Guinness® Stout Beer 1 pt.
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Stock, dark meat, semi reduced (preferably pork but chicken or veal will do) 1 gal.
Salt and pepper to taste


Ingredients Weight Measure
Olive oil 2 oz.
Red onions, medium, small diced 3 ea.
Granny Smith apples, medium diced 5 ea.
Black plums, medium diced 5 ea.
Chili powder 2 Tbsp.
TABASCO® brand Original Red Sauce 7 dashes
Salt and pepper to taste
Scallions, thin sliced 3 bunches

Pork Chops

Ingredients Weight Measure
Pork chops, double cut, frenched, 1 bone 16 ea.
Olive oil 3 oz.
Salt and pepper to taste


Ingredients Weight Measure
Micro greens (from specialty farmer) 1-2 oz.
Scallions, reserved 1/2 bunch


  1. To prepare Sacue, heat sauce pot and toss in bacon. Cook until nice and browned, stirring and pouring off excess fat.
  2. Add onions, garlic and celery. Cook until everything is soft, stirring to prevent sticking.
  3. Deglaze with Guinness® Stout and TABASCO® Chipotle Pepper Sauce.
  4. Add stock and cook slowly, reducing by half, skimming excess fat from the top, making sauce as clear as possible. Season to taste with salt and pepper. Be careful not to over-reduce.
  5. Pass through a chinois strainer and reserve hot.
  6. For the Chutney, in a large sauté pan or rondeau, heat 2 oz. cooking oil, toss in onions and cook for 30 seconds with no color. This chutney needs to be stirred a lot to prevent burning.
  7. Add apples and cook 2 minutes.
  8. Add plums and cook 2 minutes.
  9. Add chili powder, TABASCO® Original Red Sauce and season to taste with salt and pepper.
  10. Add scallions, reserving 1/2 bunch for garnish. Cook 1 minute and cool to room temperature on sheet tray.
  11. For the Pork Chops (your local butcher can cut these for you), coat with oil, salt and pepper and place on hot grill. These chops are big, so they need some cooking time, about 12-15 minutes for medium rare, 17-20 minutes for medium and 25 minutes for medium well to well.
  12. Plating: In middle left of plate, attractively place chutney. Cut small piece off bottom of chops so they can stand up. Add sauce, micro greens and scallions.

Yield: 16 servings