Cider
Brined French Center Cut Pork Chop with Shaved Brussel
Sprouts, Smoked Bacon, Pomegranate Relish and a Natural
Jus
By Chef Nancy Oakes,
Boulevard Restaurant, San Francisco, CA
Made
with:
Eden Natural Berkshire Pork Loin
Nueske Smoked Applewood Bacon
Pork
Brine Ingredients:
3 Cups Hot (150 degree) Water
1 Cup Kosher Salt
1/2 Cup Brown Sugar
1 Cup Apple Cider
2 tbls. Dijon Mustard
1 bunch Thyme
1 tbls. Fresh Rosemary - chopped
4 - (10-12 oz.) Pork Chops (center loin, Double –cut)
Procedure:
To brine the pork chops, in a large bowl or measuring
cup, stir the water, salt, and brown sugar until the salt
and sugar dissolve. Add the apple cider, peppercorns,
mustard, thyme and rosemary. Refrigerate the brine until
it is cold. Put the chops in a large zipper-lock bag and
pour over the brine. Seal the bag, pressing out as much
air as possible. Let the chops brine for at least 8 hours
and up to 24 hours in the refrigerator.
For
the Bacon Ingredients:
8 oz. Slab of Applewood Bacon (cut into 1/4 inch dice)
1/4 cup Water
1 tbls. Butter (melted)
Pre-heat oven 325.
Procedure:
To Braise bacon, place on 1/2 sheet pan or in small baking
pan. Pour on water and butter, place in oven for 20 to
30 minutes, stirring often. Bacon is done when it slightly
rendered and soft.
Just before service, crisp the bacon and add to the relish.
Pomegranate
Relish Ingredients:
1/4 cup Pomegranate Seeds
1/4 cup Red Currant Grapes (champagne grapes - washed
and stems removed)
1/4 cup Pistachios (toasted)
Relish Vinaigrette Ingredients:
1 tspn. Balsamic vinegar
1 tspn. Pomegranate Molasses
1 tspn. Pistachio Oil
1 tbls. Orange juice
TT Salt
Procedure:
Combine the vinaigrette and mix in the relish and taste
for seasonings after bacon is added.
Brussell
Sprouts Ingredients:
3 lbs. Brussel Sprouts (the bruised outside leaves removed
and shaved on a mandoline about 1/8 inch thick. Rinsed
in cold water and drained)
4 oz. Butter
1/4 - 1/2 cup Water
1/4 cup Shallots (diced)
TT Salt and Freshly Ground Black Pepper
Procedure:
In a large sauté pan melt the butter and add the
shallots, sweat lightly, then add the shaved brussel sprouts,
toss to coat and then add 1/4 cup of water, stirring all
the while so it cooks evenly, adding more water as necessary
so as not to burn it. Cook until tender, but not mushy.
Adjust seasonings.
To
Cook the Pork and make the Sauce:
1. About
1 hour before remove the pork chops from the brine and
pat dry. Preheat the oven to 350. Heat a sauté
pan(s) to medium heat with 2 tbls. olive oil and add the
pork, sear on both sides and put into oven to finish cooking
approximately 8 - 12 minutes depending on how well done
you like it.
2. Take
chops out of pan(s), set aside, and pour out the fat from
the pan and deglaze with 1 cup Apple Cider and reduce
by half. Add 1 cup dark Chicken Jus and bring to a boil.
Off heat, season with salt and freshly ground black pepper.
You can add 1 tbls. butter for a richer flavor.
|
