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Serves Four
4 10-ounce pork chops
Brine 2 cups water
2 cups apple juice
2 star anise
1/3 cup brown sugar
1/3 cup salt
1 cup pineapple juice
2 sprigs of thyme
1 pinch of dried sage
3 cloves
1 cinnamon stick
1 bay leaf
Glaze
3 teaspoons honey
1 teaspoon grain mustard
Salad
8 ounces baby spinach
4 ounces feta cheese, crumbled
6 ounces chorizo sausage, diced
2 ounces toasted almonds, chopped
8 fresh figs, halved
Dressing
1 tablespoon sherry vinegar
3 tablespoons olive oil (plus another 3 tablespoons
for cooking)
1/2 teaspoon Dijon mustard
Salt and pepper
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Salmon Creek Farm Pork Chops, Feta And Figs
Recipe by
chef Jeremy Emmerson
Chef's note: Whenever
I cook pork chops, I always set aside a little extra time to
marinate the chops in a brine solution. Brining pork offers
the opportunity to impart some extra flavor deep into the meat
and helps to prevent it from drying out during the cooking process.
It does require a little extra planning--but it is time well
spent.
Method
Brine 1. Mix all of the brine ingredients together
in a nonreactive pot.
2. Stir the mix until the salt and sugar have dissolved.
3. Once the brine is ready, add the pork chops.
4. Cover and refrigerate overnight.
Cook The Chops
1. Preheat oven to 400 degrees Fahrenheit.
2. Remove the pork from the brine and pat dry.
3. Sprinkle the chops with pepper (no salt needed)
4. Heat a touch of oil in a large heavy skillet over high heat.
5. Add pork chops and sauté for about 2 to 3 minutes per side.
6. Place the chops in the oven for around 8 minutes.
7. Remove the chops from the oven and brush them with the glaze.
8. Place them back in the oven for a further 4 minutes (until
an instant-read thermometer inserted into chops registers 145
degrees Fahrenheit).
Finish The Salad
1. Mix together the sherry vinegar, olive oil and Dijon mustard.
(To do this at home, I suggest pouring all three ingredients
into a small, emptied, clean plastic water bottle, placing the
lid back on and shaking it like crazy.)
2. Heat a skillet, then add a touch of olive oil and the diced
chorizo sausage, and sauté for a few minutes.
3. Add the vinaigrette and remove skillet from the stove.
4. Place the spinach in a bowl, add the chorizo vinaigrette
mix and toss.
4. Arrange the salad on four plates, add the pork chops, and
finish with the toasted almonds, fresh figs and feta cheese.
Dinnerware supplied by Fortessa
- Leading the way in Tableware
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