Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.
Honey Glazed Pork Chops
ROSEMARY & HONEY GLAZED PORK CHOPS
Maggiano's Little Italy Recipe
Chops and Brine:
4 (6-7 oz) pork rib chops, bone in
4 cups water
1/4 tablespoons black peppercorns, whole
1/4 cup kosher salt
1/3 cup brown sugar
2 fresh sprigs of thyme
To brine the Pork Chops: In a container, mix together water, peppercorns, salt, brown sugar; mix with a whisk in order to dissolve salt. Place pork in the brine and refrigerate for 4 hours.
Rosemary Honey Glaze:
4 tablespoons fresh rosemary,chopped finely
3/4 cup honey
8 tablespoons whole grain mustard
To make the glaze: Clean rosemary from stems. On a cutting board, chop the rosemary until finely cut. Place the chopped rosemary, mustard, and honey into a stainless steel mixing bowl. Using a rubber spatula, mix until ingredients are completely incorporated.
Sweet Potato Side:
2 cups sweet potatoes, peeled And quartered
1/3 cup whole butter, diced 1”
1 1/3 tablespoons light brown sugar
pinch of salt & pepper
1/4 teaspoon nutmeg
To make the sweet potatoes: Place sweet potatoes in a pot and cover with water. Bring to a simmer and cook for 25 minutes or until soft. In a small pan, melt 1/2 of the butter, all of the brown sugar and nutmeg set aside. Remove potatoes from the water and allow to dry in a colander. Using whip attachment place potatoes into mixing bowl then add brown sugar, butter, salt & pepper, and nutmeg mix on speed 2 for approximately 1-2 minutes.
1 cup beef broth
1/2 cup balsamic vinegar
8 tablespoons whole butter
Cooking Instructions: Place the Pork Chops on the grill at an angle for 2 minutes. Rotate clock wise a half turn and continue cooking for an additional 3 minutes. Flip over and repeat, cook pork chops until and internal temperature of 150 degrees is reached. Remove from the grill and drizzle 1 tablespoon of the Rosemary Honey Mustard Glaze on one side of each pork chop. Place the meat onto the left hand side of the plate with one pork chop leaning on the other. In a sauté pan heat the beef broth, balsamic vinegar, and whole butter until it begins to simmer. Reduce by 3/4 and pour the sauce in front of the meat on the plate. Serve with sweet potatoes.