HIGHLAND PARK, Ill. (WLS) -- September is No Kid Hungry month, and an event at Ravinia Park is supporting the cause. "Food Network in Concert" will benefit Share Our Strength's No Kid Hungry campaign, which connects children in need with nutritious food and nutrition education.
The "Food Network in Concert" event will feature food and music. Tim Graham, executive chef of Travelle at the Langham Hotel, is part of the event, along with other Chicago chefs. Graham came into our ABC 7 Eyewitness News studio to tell us about it and to show us a recipe for pork chops. The National Pork Board is an event sponsor.
Food Network in Concert
Saturday, Sept. 20
11 a.m.-11 p.m.
Ravinia Park Pavilion
Ravinia Park Rd.
Highland Park, Ill.
Ticket Prices:
Lawn Only: $99
Lawn and Greatest Hits: $199
Pavilion 2 and Greatest Hits: $249
Piri-Piri pork chops with chickpea and tomato salad
Courtesy of Chef Tim Graham on behalf of the National Pork Board
Yield: 4 servings
Prep time: 35 minutes, plus marinating time
Cook time: 10 minutes
Ingredients:
4 8-oz. bone-in Ribeye pork chops, about 3/4-inch thick
For marinade:
6 red Fresno chiles, stems removed *
6 red Thai chiles, stems removed *
1/3 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons dried oregano
2 tablespoons ground paprika
2 tablespoons packed brown sugar
4 cloves garlic
1 1/4 teaspoons kosher salt
For chickpea and tomato salad:
2 cups cherry tomatoes, quartered
1 15-16-oz. can chickpeas, drained and rinsed
1/2 cup diced feta cheese
1/2 red onion, halved and thinly sliced
6 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons ground sumac*
2 tablespoons torn fresh mint leaves
Salt to taste
*Look for red Fresno chiles in the produce section of your supermarket and at Latin markets. Look for red Thai chiles at Asian markets or substitute cayenne chiles. Look for ground sumac at spice markets and online.
Preparation:
To make the marinade:
1. In the jar of a blender, combine marinade ingredients and process to puree.
2. Transfer 2 cups of marinade to a re-sealable bag and add pork chops. Seal the bag and set aside in the refrigerator overnight.
To make the tomato and chickpea salad:
In a medium bowl, combine salad ingredients except the mint and salt. Cover and refrigerate overnight.
To serve:
1. Prepare a grill to medium-high heat and lightly oil the grate. Remove chops from the marinade. Grill chops until the internal temperature reaches between 145 degrees (medium rare) or 160 degrees (medium), on a meat thermometer - 4-5 minutes per side.
2. Remove from the grill and rest 3 minutes.
3. Add mint and salt to taste to the tomato and chickpea salad. Arrange salad on plates, top with pork chops and serve.