Grilled Chops with Purple Sweet Potato
Recipe by Tony Caggiano
Growing up in New York City, Tony Caggiano was lucky enough to be exposed to a wide range of culinary influences and is bringing back one of his favorite recipes from a local restaurant that he remembers fondly - meat on skewers, with pineapples and sweet onion, and grilled until slightly charred. Pairing venison chops with mashed ʻuala(purple sweet potatoes), this recipe is a new and wildly delicious way to serve up those rib racks! Serves: 2-3 Marinating Time: 12+ hours. Prep/Cooking time: 1 hr minutes. Enjoy!
PREP TIME:
11 min.
SERVES:
2 - 1
Ingredients
Supporting Ingredients
Directions
First, in a mixing bowl, whisk together pineapple juice, soy sauce, mirin, brown sugar, vinegar, and oil until dissolved
Next, add the onion, garlic & ginger.
Pour the marinade into a large ziplock and add chops, sealing the bag and pressing out excess air.
Marinate in the refrigerator at least 12 hours and up to 24 hours (turning and squeezing the bag every 6 hours or so).
Set your grill to medium-high heat.
Remove the chops from the marinade and shake off excess liquid.
Place on hot grill and cook to an internal temp of 120˚ (rare) to 135˚ (medium-rare) turning several times to get those really good grill marks!
Remove from heat and allow to set for 5 minutes.