After a day spent golfing on the Jack Nicklaus Signature course or lounging at the Yacht Club and Pool, you’re sure to find something to satisfy your taste buds at The Club at Porto Cima. With exquisite views and a menu full of flavor, there is something for everyone at this Lakeside destination. Since 2002, The Club at Porto Cima has been offering members and their guests a variety of appetizing plates and delectable beverages. Executive Chef Charles Reeves and Food and Beverage Director Jeremy Hall strive to ensure each plate is filled with freshness and quality. The Club is a premier dining destination at the Lake of the Ozarks.

Pan Seared Pork Chop

14-ounce bone-in pork chop
Salt and pepper
Olive oil
1 tablespoon butter
1 teaspoon fresh thyme, leaves only
⅓ of a Red Delicious apple, chopped
1 tablespoon brown sugar
1½ ounces Bourbon
¼ cup caramelized onions
1 tablespoon apple cider vinegar
2 tablespoons honey
1 tablespoon shallots, chopped
1½ teaspoons whole-grain mustard
2 ounces white wine
3 tablespoons honey
Preheat oven to 405 degrees. Heat an ovenproof skillet to hot on stovetop. Season pork chop with salt, pepper and oil, then lay in hot pan. Allow to cook on one side without touching for 6-7 minutes. Flip chop over and place entire pan in the oven for 10-12 minutes.

While chop is in oven heat another smaller skillet until hot to make chutney. Add butter, thyme and chopped apple. Cook and stir until apple begins to soften. Add brown sugar and cook to melt sugar, then carefully deglaze pan with Bourbon. Allow to reduce until almost gone. Add caramelized onions and heat for a minute or two, then add apple cider vinegar, salt and pepper and cook for another 2-3 minutes. Add 2 tablespoons honey and turn down heat. Allow to simmer for a few minutes before removing from heat. Set aside. Carefully remove chop pan from oven and place on hot burner.

Add chopped shallots and whole-grain mustard; stir and cook until shallots begin to brown. Add white wine to deglaze; scrape bits from bottom of pan and add 3 tablespoons honey. Allow to simmer a few minutes, then roll the chop in the sauce. Place chop on plate and pour a small amount of glaze over. Place chutney on and to the side of the chop. ENJOY! •