Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Maple Glazed Pork Chops with Black Walnut Apple Chutney

Maple Glazed Pork Chops 4 teaspoons ancho chili powder

1 teaspoon kosher salt

6 (10-ounce) center cut bone-in pork chops, about 1-inch thick

2 tablespoons olive oil, divided

3 tablespoons balsamic vinegar

1/2 cup maple syrup

1/2 cup chicken stock

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.

In a small pot, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.


Black Walnut - Apple Chutney

1 Tbs. unsalted butter

1 Tbs. walnut oil

1/4 cup (about 1 1/2 oz.) minced onion

2 Tbs. light brown sugar

1 Tbs. plus 1 1/2 tsp. honey

3 Granny Smith apples, about 1 1/2 lb., peeled, cored and cut into 1/2-inch cubes

1/4 cup sherry vinegar

1/4 cup black walnuts, chopped and lightly toasted

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

Place butter and walnut oil in skillet, and heat over medium-high heat. Add onions, and sauté, until lightly browned, about 10 minutes. Increase heat to high, and add sugar and honey. Sauté for 3 minutes, stirring constantly.

Reduce heat to low, and add apples and sherry vinegar. Increase heat to high, bring to a boil and continue to cook until vinegar has reduced by two-thirds, about 10 minutes. Add walnuts, and cook 5 minutes more. Remove from heat, stir in salt and pepper, cover to keep warm and set aside.

Transfer to a serving platter and top with the black walnut apple chutney and drizzle with the maple glaze..