2 each 14 oz. double cut pork chop loin (brined - see recipe below for brine)
8 oz. cheddar chive fork mash (see recipe below)
6 oz. braised red cabbage (see recipe below)
4 oz. bacon gravy (see recipe below)
16 each Cipollini onion rings (see recipe below)
2 tbsp. bacon (finely chopped and rendered)
1 oz. olive oil
To taste salt and black pepper
Preparation:
Season both sides of the pork chop with salt and black pepper and drizzle with olive oil. Grill both sides and put into an oven set at 450 degrees. Cook for 10-15 minutes or until the internal temperature reaches 145 degrees. Take out of oven and let it rest for about 5 minutes. Divide the recipe by half when plating for two. Arrange plate your way.
Pork Chop Beer Brine
2 cups water
2 cups dark lager beer
1 each garlic cloves (sliced)
10 sprigs whole fresh thyme
1/2 cup Kosher salt
1/4 cup brown sugar
2. oz. apple juice
2 oz. apple cider
1 tbsp. black peppercorn
1 cup ice
Preparation:
Mix all of the ingredients together into a pot except for the ice. Bring to a simmer and stir. Be sure to dissolve the salt and the sugar. Once everything is dissolved, take the pot off the heat and pour into a storage container. Place ice into the mixture and stir. Let it cool. Once the mixture is cooled down place the pork chop inside and brine it for 12 hours.
After the 12 hours take the pork out of the brine and pat dry. Now it is ready to grill.
Cheddar Chive Fork Mash
1 lb. fingerling potatoes (washed with skin on)
8 oz. heavy cream - heated
4 oz. unsalted butter (cubed and softened)
1 tbsp. chives (finely sliced)
1 oz. shredded white cheddar cheese
To taste salt
Preparation:
In a large pot over medium high heat boil the potatoes with the skin on. Cook the potatoes until they are very soft, about 20 minutes. Take the pot off the heat and drain water. Transfer the potatoes to a mixing bowl. With a large fork “mash” the potatoes with the skin on. Gradually add in the butter and the cheese. Fully emulsify it into the mashed potatoes. With a whisk slowly add in the hot heavy cream. Do not add in all of it at the same time. Whisk potatoes until it has reached the desired consistency. Add chives and stir to fully incorporate. Season to taste.
Braised Red Cabbage
8 oz. red cabbage (finely julienned)
2 oz. shallot (small dice)
2 oz. applewood smoked bacon (small dice) 4 oz. red wine
2 oz. sherry vinegar
8 oz. bacon stock (see recipe below)
2 oz. softened butter
To taste salt and black pepper
Preparation:
In a large pot on medium heat, render out the bacon until crispy. Do not drain fat. Add shallots and cook them until they are soft and translucent. Add in the cabbage and cook for about 2 minutes. Stir in the wine and sherry vinegar, continuously mixing. Cook until there is not any liquid left in the pan. Add in the stock until it covers the ingredients and simmer. Cook until there is no liquid left and the cabbage is nice and tender. Stir in the butter and season before serving.
Bacon Gravy
8 oz. bacon stock (see recipe below)
1 oz. butter
1 oz. flour
To taste salt and black pepper
Preparation:
Place stock into a pot and put on medium heat. While the stock is heating up make your roux. In a separate pot melt the butter. Once it is completely melted, slowly whisk in the flour making sure there is not any lumps. Continue to cook the roux while constantly stirring until it starts to look like wet sand and smells like popcorn. Remove from heat and let it cool slightly.
By this time the stock should be up to a boil. Gradually add in the roux to reach the desired consistency. It should be able to coat the back of a metal spoon. If it is too thick you can always add more stock to thin it out. Season with salt and black pepper and set aside.
Bacon Stock
1 lb. applewood smoked bacon (diced into cubes)
1/2 each onion (diced into cubes)
1 each leek - whites only (diced into cubes)
1 each shallot (diced into cubes)
3 each garlic cloves (crushed)
1 tbsp. black peppercorn
32 oz. water
Preparation:
Place all of the ingredients together into a pot. Place pot on medium heat and bring up to a simmer. Do not let it boil. Lightly simmer for 2 hours. Strain through a fine mesh strainer and cool.
Cipolini Onion Rings
4 each Cipolini onions - medium sized (sliced 1/16” thick)
1 cup buttermilk
1/2 cup flour
1 tbsp. salt
1 tsp. ground mustard
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cayenne pepper
1 tsp. paprika
Preparation:
Preheat fryer to 375 degrees. Cover sliced onion rings with the buttermilk and let them soak for at least 30 minutes. Meanwhile mix all of your dry ingredients together. Take the onion rings out of the buttermilk and coat with the seasoned flour. Shake off all of the excess flour. Deep fry for about 3 minutes or until the onion rings are golden brown. Lay on a pan with paper towels to remove the excess grease. |
