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Mar 21, 2018
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Posts Tagged ‘pork chop’

Just Five: Pork Chop with Peppers Confit

Monday, April 10th, 2017



Confit is a method of preservation that generally involves cooking food in fat low and slow for a long time. While you often hear of meat prepared confit (duck confit is a delicacy that comes from cooking duck legs in rendered duck fat), vegetables are confit-able. Cooking peppers in oil over low heat transforms their texture from a crisp juicy bite to smooth and almost creamy. Adding capers lends a briny, herbal bite, and sharp-sweet sherry vinegar-soaked golden raisins make this dish dance.

Pork Chop with Peppers Confit
Inspired by a Rozanne Gold recipe
2 servings

¼ cup golden raisins
3 Tbsp. sherry vinegar, plus more to taste
4 yellow or red bell peppers, seeded and cut into 8 slices each
¼ cup plus 1 Tbsp. olive oil
2 thick-cut pork chops
Kosher salt and freshly ground black pepper to taste
2 Tbsp. capers

• Preheat the oven to 375 degrees.
• In a small bowl, soak the raisins in the vinegar. Set aside.
• In a medium pot over medium heat, bring the pepper slices and and ¼ cup olive oil to a boil. Cover with a tight-fitting lid and reduce heat to low. Simmer 45 minutes, shaking the pot occasionally, but do not remove the lid.
• Generously season the pork chops with salt and pepper.
• Preheat a heavy, oven-safe skillet over high heat. Add the remaining 1 tablespoon of olive oil and sear the pork chops 4 minutes on each side.
• Place the skillet in the oven and bake 10 minutes. Place the chops on a serving plate and let rest.
• Remove the peppers from the oil and place them in a mixing bowl. Add the capers, raisins and vinegar and gently toss. Season to taste with salt, pepper and vinegar, then place the peppers confit atop the pork chops and serve.

Photo by Michelle Volansky

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.


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Just Five: Pork Chop with Squash and Herbs

Wednesday, July 13th, 2016



Pork chops are possibly my favorite cut of meat. But not just any skinny little half-inch chop will do. I like a good Iowa chop – at least 1¼-inch thick. I usually finish salty pork with a sweet glaze or chutney, but this dish gets its sweetness from creamy butter spiked with fresh herbs. Use whatever summer squash looks best at the farmers market like crookneck, zucchini or pattypan. And yes, if you’re firing up the grill, this can definitely be made outside.


Pork Chop with Squash and Herbs
2 servings

3 shallots, divided
5 large basil leaves, thinly sliced
2 Tbsp. minced chives
6 Tbsp. unsalted butter at room temperature
1 tsp. kosher salt plus more, divided
Freshly ground black pepper
1 lb. summer squash (yellow squash, zucchini, pattypan, etc.), chopped into bite-sized pieces
1 Tbsp. vegetable oil
2 1-inch-thick bone-in pork chops

• Mince 1 shallot and place in a small bowl with the basil and chives. Add the softened butter, a pinch of salt and a pinch of pepper and mash with the back of a fork to make a compound butter. Cover and refrigerate.
• Place an oven rack 6 inches from the top of the oven. Preheat the broiler.
• Roughly chop the remaining 2 shallots and toss with the squash, oil and 1 teaspoon salt. Spread onto a foil-lined sheetpan. Broil 10 minutes, tossing occasionally, until the squash starts to brown in spots. Remove the squash and keep warm.
• Line the sheetpan with fresh foil and place a rack on top. Sprinkle both sides of the pork chops with salt and pepper and place on the rack. Spread a heaping tablespoon compound butter on top of each pork chop.
• Broil 5 to 6 minutes, flip, and broil another 5 to 6 minutes, until a thermometer inserted into the thickest part of the chop reaches 150 degrees.
• Divide the squash between two serving plates. Top each with the pork chop and serve with remaining compound butter.

By the Book: “Grill Skills: Professional Tips for the Perfect Barbeque”

Friday, April 15th, 2016

Grilling is a celebrated summer ritual in my family. We start out early in the afternoon, make a pitcher of margaritas and graze on tortilla chips and salsa while we fire up the grill. Grill Skills: Professional Tips for the Perfect Barbecue made for an excellent start to the season with approachable, internationally influenced recipes.

I chose a Swedish and American mashup: pork chops with rhubarb salsa. I’ve only cooked pork chops indoors before, and I’ve never worked with rhubarb, but it was worth it to explore the unfamiliar territory. I marinated the pork chops in a sweet, spicy paste for an hour before grilling as instructed, but I was disappointed that those flavors didn’t make it to the plate. More time to soak up all that goodness was definitely needed.

The rhubarb salsa, on the other hand, was a hit. Aggressive red onion was mellowed by the pickled ginger and honey. When we topped the pork chops with the salsa, it made up for the lack of flavor on the meat. I couldn’t find acacia honey, so I used an orange blossom variety. Like acacia, it’s lighter and milder than your standard clover honey bear bottle, and it helped to balance stronger flavors. I topped my salsa with a mix of toasted and black sesame seeds instead plain ones because I like the nutty flavor they bring to the party (and they were the ones I had in my pantry).

Skill level: Easy. Even with the global twists on recipes, it’s still the same process.
This book is for: People who want to grill outside the box and explore new flavors.
Other recipes to try: Grilled salmon with an apple and lemon glaze, Thai kebabs with the crispy noodle salad, and the triple smoky burger.
The verdict: While the rhubarb salsa wowed, the pork chops flopped. This round goes to Bon Appétit’s The Grilling Book.




Pork Chops with Rhubarb Salsa
4 servings

4 large pork chops on the bone
2 Tbsp. mild paprika, preferably smoked
1 ½ Tbsp. oregano
2 tsp. cumin
1 ½ tsp. chili powder, preferably ancho
1 lime, grated zest
3 garlic cloves, finely chopped
2 Tbsp. brown sugar
Salt flakes
Freshly ground black pepper
¼ cup olive oil

Rhubarb salsa
5.25 oz. rhubarb
2 tsp. sesame oil
¼ cup olive oil
½ red chili, sliced
2 Tbsp. mint, chopped
1-2 Tbsp. acacia honey
1 Tbsp. sesame seeds
1/5 cup pickled ginger, chopped
½ red onion, thinly sliced

• Make a cut in the fat at the edge of each chop and pat them dry.
• Mix all the spices, lime zest, garlic, sugar, sal, and pepper. Add olive oil and stir into a thick paste. Massage the paste thoroughly into the meat. Allow to stand for at least 20 minutes. The marinated chops can be stored in a plastic bag in the refrigerator for up to 4 hours but remember that they should be at room temperature when you put them on the grill.
• Use this time to make the salsa: Slice the rhubarb (peel it if it’s tough). Mix the sesame oil, olive oil, chili, mint, honey and sesame seeds and add. Mix in the ginger and red onion. Add salt to taste. You can even cook the salsa for 10 minutes, but in that case add the mint after cooking.
• Place the chops on the grill over direct heat and allow them to color on both sides. Move to the edge of the coals and put the lid on. Grill until an inner temperature of 145 degrees is reached. Place on a serving plate and allow to rest for 5 minutes.
• Serve with the salsa.

Reprinted with permission by Schiffer Publishing


The Crossing asks diners to Instagram for charity

Monday, September 9th, 2013



The Crossing is encouraging diners to whip out their smartphones and snap away now through October. The restaurant, located at 7823 Forsyth Blvd., in Clayton, is participating in the James Beard Foundation’s Taste America Local Dish Challenge, which highlights local producers and promotes culinary education.

The Crossing will donate $1 from each Rain Crow Ranch Berkshire Bone-In Pork Chop (pictured) sold to the JBF Taste America Drive. And diners who post a picture of their chop to Instagram with the hashtags #Clayton and #JBFTasteAmerica could help a local nonprofit win big bucks, too. JBF will donate $10,000 to the city with the most tagged uploads; The Crossing selected Operation Food Search’s Nutrition and Culinary Education Program as its designated charity.

“This is a great opportunity for us to call attention to all of our local food providers and to make more people aware of the James Beard Foundation,” said chef-owner Jim Fiala in a press release.



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