Chef Johan's Grilled Pork Chops with Garlic

I may be the face of Aquavit, but there is a kitchen brigade of 25 people who make everything happen. Johan Svensson, our executive chef, keeps the restaurant running smoothly day to day and is continually reimagining the menu to keep it fresh and interesting for our customers.   

I've known Johan for almost 10 years. We met on my birthday in 1997 when he came to New York from Sweden to do an internship at the restaurant, and he's been making a great contribution ever since.

What I like best about working with Johan is that he has a fantastic attitude. He's got a tremendous amount of energy that everybody in the restaurant feeds off of.  

He also keeps me in touch with my Swedish roots. Given his background, that's no surprise. He trained as a sous chef in the north of Sweden at a rustic lodge where axe throwing and reindeer lassoing were part of the activities for guests. "I did all kinds of interesting things up there, like barbecuing whole reindeer," Johan recalls. "Meals were served in these enormous teepee-like tents that could seat 60 to 80 people. We cooked the reindeer in the middle of the tent, then sliced it and served it with mushroom-cognac sauce."

On June 29, Johan and I will be on the Today show -- tune in to watch! In the meantime, Johan shares a simple but elegant recipe for Grilled Pork Chops with Roasted Garlic Puree. "I love to grill things in the summer," he says. "It saves dishes and time!"


Grilled Pork Chops with Roasted Garlic Puree

4 servings

4 tablespoons olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
1 bunch large asparagus, peeled and trimmed
1 bunch parsley, roughly chopped
4 pork chops
1 bunch baby watercress or arugula
2 tablespoons of Roasted Garlic Puree (see recipe below)

Prepare a grill over medium-high heat.

Combine the olive oil, lemon juice, and garlic in a large ovenproof bowl. Toss with the asparagus. Place the asparagus on the grill, reserving the oil-lemon juice liquid in the bowl, and grill until tender. Set aside to cool to room temperature.

Place the pork chops on the grill and cook for 6 minutes on each side. Transfer them to a cooler spot on the grill and let sit for 8 minutes.

Season the oil in the bowl with salt and pepper, and stir in the parsley; let sit for 30 minutes. Toss the watercress and asparagus with the oil.  

To serve, arrange each pork chop on a plate. Top with a dollop of Roasted Garlic Puree, and arrange a handful of the watercress on the chop. Drizzle with any remaining vinaigrette.


Roasted Garlic Puree

1-2 garlic bulbs, tops cut off
2 tablespoons olive oil
1/2 tablespoon vinegar or lemon juice

Preheat the oven to 375∞ F. Place the garlic bulbs on a baking sheet and roast for 20 minutes. Remove from the oven and when cool enough to handle, squeeze the softened garlic from the cloves. Combine in the jar of a blender with the oil and vinegar and puree until smooth.