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Cranberry-Lemongrass Sauce
Seared Duck Breast with Yam
Ravioli
Venison Carpaccio with Cranberry Salad Frisee
Double Thick Pork Glazed Pork Chops
Eric Ripert's Hamachi
Tandoori with Pickled Cucumber Salad
WINE NOTES
J.M. Raffault Chinon 2005: A rose that has
a dry style, with peachy fruit. Well-balanced.
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Double Thick
Pork Glazed Pork Chops
Serves 4
- 2 double thick pork naturally fed chops,
brined overnight in sweet sea water*
- 2 tablespoons minced shallots
- 4 cups shredded kale
- 1/2 cup Cranberry-Lemongrass Sauce,
warmed
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground pepper
Pre-heat an oven to 350 degrees. Rinse the brined pork chops and pat
dry. Season lightly with kosher salt and freshly ground black
pepper. In a cast iron or large sauté pan coated lightly with oil
over high heat, sear one side of pork chop until nicely browned,
about 4 minutes and flip and roast in oven for 10-12 minutes until
opaque and pink (brined pork will always be pink). Remove pork to a
cutting board and let rest for 8 minutes before slicing. Meanwhile,
in the same pan over low heat (the pan will still be very hot), add
the shallots and kale, season and sauté until soft. To serve,
garnish plates with lines of Cranberry-Lemongrass Sauce, spoon kale
in center and top with pork. Garnish with extra Cranberry-Lemongrass
Sauce, if desired.
*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup
kosher salt to 1 quart water, multiply as necessary to fully
submerge pork in a large container. Cover and refrigerate overnight.
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