Ming Tsai

Recipes

Directions

In a medium bowl, combine the jicama, pear, mint, lemon zest and juice, olive oil, salt and pepper to taste. Reserve.

In a small bowl, combine the chili powder and 1 tablespoon of kosher salt. Season the pork chops generously. In a large cast iron pan over medium-high heat, add 1 tablespoon of canola oil and swirl to coat bottom. Cook the pork chops for 4 minutes on the first side and about 3 minutes on the second until just cooked through (the center will still be slightly pink).  If your pork chops are very thick, finish cooking them in a 375º oven for a few more minutes, or until cooked to your liking. Transfer pork to a plate to rest, reserving the pan.

Meanwhile, in a large bowl, combine the roasted sweet potatoes, eggs, salt and pepper to taste. In a medium cast-iron skillet over medium-high heat, add 2 tablespoons of canola oil, swirl to coat, and add the sweet potato mixture. After 3 minutes, invert the cake onto a small stack of paper towels. Slide the cake back into the pan and cook the second side for another 3 minutes.

To the reserved pork chop pan over medium-high heat, add the remaining 1 tablespoon of canola oil. Add the garlic and sauté until the garlic just begins to brown, about 1 minute. Add the kale and kimchee and cook until kale is wilted, about a minute. Deglaze with the red wine. Cook one minute then add the stock. Reduce about 3 minutes. Remove pan from the heat and stir in the Greek yogurt.**

To plate:  Slide the sweet potato cake from the pan into the center of a large serving plate. Top with the pork chops, pear-jicama salsa, and spoon the pan sauce over the pork chops.

*To roast sweet potatoes, preheat oven to 375º.  Toss potatoes with enough canola or extra virgin olive oil to coat and season with salt and pepper.  Roast on middle rack until golden brown and tender, 25 to 30 minutes.

**If the sauce breaks, whisk in a bit (about 1/4 cup) of crème fraiche.