When we asked “da Coach” Mike Ditka what he likes to enjoy on game day, he told us “Da Pork Chop.” Lightly seasoned, roasted, then finished to perfection, Da Pork Chop is one of the most popular items on the menu at Da Coach’s Chicago restaurant, Ditka’s. Each juicy chop is served with a Michigan Sundried Cherry Sauce (recipe below), a side of sweet mashed potatoes, and apple chutney.
Da Pork Chop
For Michigan cherry sauce:
- 2 cups red wine vinegar
- ½ cup sugar
- ½ cup veal Demi glace, (see cook's note)
- ½ cup dried Michigan cherries
- 2 Tbsp butter
For pork chop:
- 4 bone-in pork chops
- Salt and pepper, to taste
To make Michigan cherry sauce:
Combine vinegar and sugar in a steel sauce pan.
Bring to a boil and reduce heat to medium. Reduce liquid by half.
Add veal demi glace and slowly simmer for about 8-10 minutes.
Add the cherries and remove from the heat. Right before you sauce the pork chops, add whisk it in butter.
To make pork chop:
Preheat oven to 250°F. Season pork chops with equal parts salt and pepper. Place in baking dish.
Roast pork chops, covered, until a meat thermometer inserted in the center of the chops reads an internal temperature of 130°F.
Finish chops over grill to "char" the outside, and bring it up to medium,145-150 degrees on the inside. This could also be done in the oven by uncovering chops and setting the oven to "broil", or finish browning in a skillet until internal temperature reaches 145-150°F.
To serve, plate each chop and pour cherry sauce over each.
About the Author
Cook’s Note: If unable to locate Veal Demi Glace (purchase online here), you may substitute a veal gravy (veal stock slowly thickened with arrowroot), but there will be less depth in flavor.