Pork Chop with cipollini onion, squash, pork caramel and fall apple salad
Submitted by Aleksiy Shalev, Executive Chef, Omaha (Neb.) Country Club
Chef’s Note: We buy our pork from a local farmer who raises Berkshire and Red Wattle breeds. I prefer the Berkshire breed for chops. They are amazing the way they are—no need for marinate or brine.
For the Pork Chop:
1 ea. 14-oz. Berkshire pork chop
1 tbsp. blended oil
2 tbsp. butter
Procedure:
• Heat oil in a cast-iron pan over high heat, until it is about to or just begins to smoke.
• Season the pork chop with salt and half cracked pepper and sear in the pan until dark golden (two to three minutes).
• Flip the chop and sear the other side for an additional two to three minutes.
• Add butter and lower the heat to medium-low.
• Baste the chop with the foaming butter until it reaches an internal temperature of 140º F, alternating sides every minute.
• Allow the chop to rest for seven to eight minutes before serving.
For the Pork Caramel:
½ cup sugar
½ cup apple cider vinegar
½ cup fish sauce
1 qt. pork stock
1 tbsp. water
1 ea. chile de arbol
1 ea. bay leaf
1 sprig thyme
parsley stems
1 ea. juice of lemon
Procedure:
• Combine sugar and water in saucepot. Make light caramel.
• Add fish sauce, vinegar and stock.
• Add bay leaf, thyme, parsley and chile.
• Reduce by half and season with lemon juice. Strain.
• Chill/label/date and store in cooler.
For the Cipollini Onion:
Cipollini onion, peeled
Thyme sprigs
Oil, salt and pepper
Procedure:
• In a mixing bowl, toss onions with thyme, olive oil, salt and pepper.
• Cook on flattop or in a heavy-bottomed pot until caramelized and soft.
• Chill on a sheet pan.
For the Roasted Squash:
Diced butternut squash
Oil, salt and pepper
Procedure:
• In a mixing bowl, toss squash with oil, salt and pepper.
• Transfer to a sheet pan and bake at 400º F until caramelized.
For the Apple Salad:
5 to 6 ea. half moon apple slices, about 2mm thick
4 to 5 ea. celery leaves
4 to 5 ea. parsley leaves
4 to 5 ea. round slices of red radish, about 2mm thick olive oil
fresh lemon juice
salt and pepper
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