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.
To
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Other
Great Related Links:
Chef
Nancy Oakes Bio
Eden Natural
http://www.betterpork.com
Nueske’s
http://www.nueskes.com