The Literate Chef

Archive for the ‘Pork’ Category

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Wild Boar Stew

In Pork, Recipes, Stews on October 21, 2017 at 10:49 AM

Preparation time, 1 hour; Cooking time 4.5 hours. Serves 4.

Wild Boar Stew

Wild Boar Stew

Ingredients:

4 tbsp. extra virgin olive oil
2 lbs. Wild Boar Shoulder, cubed 1.5-2.0 inches
Sea Salt & Freshly Ground Black Pepper, to taste
6 cloves garlic, minced
2 medium onions, chopped fine
3 stalks celery, chopped fine
2 cups of Chianti
1 28 oz. can of Whole Peeled Tomatoes, chopped, retain liquid
6 tbsp. chopped fresh herb combination, (2 tbsp. each of oregano, rosemary & sage)
3 bay leaves
¾ lb. (about 12-14) of small yellow potatoes, leave whole
2 large carrots, peeled and sliced

Procedure:

  1. In a heavy casserole pot, heat the olive oil on medium heat.
  2. In two batches, add the Wild Boar Meat, and sprinkle with salt & pepper. Brown the meat on all sides, turning frequently. When browned to your liking, remove meat and set aside.
  3. Add garlic, onions and celery to the pot and brown lightly, remove and set aside.
  4. Add the wine and bring to a boil. Add back the meat and vegetables and any collected liquids.
  5. Add the tomatoes and their liquid, herbs and bay leaves, cover and bring to a boil.
  6. Lower heat, keep covered and cook for 3 hours.
  7. Remove bay leaves and discard. Remove meat and set aside.
  8. Transfer the gravy to a food processor and process until smooth. Add back the meat.
  9. Add the potatoes, and continue cooking on medium low for 1 hour.
  10. Add the carrots and continue cooking on medium low for 30 more minutes. The stew should cook for 4.5 hours total, excluding browning.

PLEASE SEE “IS IT AUTUMN YET?“

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Wild Boar Ragu

In Pasta, Pork, Recipes, Sauces on October 21, 2017 at 10:37 AM

Preparation time: Marinate-Overnight; Cutting & Chopping-1 hour; Cook Time 4 hours. Serves 6 – Adapted from NY Times and Epicurious Magazine

Wild Boar Ragu with Fettucine

Wild Boar Ragu with Fettuccine

Step 1: Marinate the Meat Overnight

Ingredients for Marinated Meat:

  • 2 lbs. Wild Boar Shoulder, cubed 1 inch pieces
  • 2 tbsps. whole peppercorns
  • 2 sprigs of rosemary
  • 8 cloves garlic, halved
  • 3 bay leaves
  • 3 or more cups of Chianti, enough to cover the meat

    Mix the above in a non-reactive bowl, cover with plastic wrap and marinate in the refrigerator overnight. When ready to make the Ragu, discard the rosemary, garlic and bay leaves. Drain the meat in a strainer over a bowl, and reserve the marinade.

Step 2: Make the Ragu

Ingredients for Ragu:

  • Meat & reserved marinade from Step 1
  • 6 tbsps. extra virgin olive oil
  • 1 medium sized onion, chopped fine
  • 2 large carrots, peeled and chopped fine
  • 2 stalks celery, chopped fine
  • 2 cans of tomatoes, chopped and use liquid
  • 3 bay leaves
  • 8 cloves garlic minced
  • 1 tbsp. red pepper flakes
  • 2 tbsps. anchovy paste
  • 1 tbsp. chopped fresh oregano
  • 1 tbsp. chopped fresh sage
  • 2 tbsp. chopped fresh basil
  • 3 or more cups of low-sodium vegetable broth

Procedure:

  1. In a heavy casserole pot, heat the olive oil on medium.
  2. Add onions, carrots and celery and lightly sauté for about 5 minutes, remove and set aside.
  3. In two or more batches, add the Wild Boar Meat, brown on all sides turning frequently for about 15 minutes, until all liquid is absorbed.
  4. Add back the vegetables from step 2.
  5. Add the marinade and bring to a boil.
  6. Add the tomatoes, bay leaves, garlic, red pepper flakes, anchovy paste and chopped herbs.
  7. Turn heat to medium low, and cook uncovered for at least 4 hours, until meat easily fall apart. (Note: Stir the ragu periodically and add 1 cup of vegetable broth at a time to prevent the ragu from burning. You may need to use a whole quart. You can also cover the ragu for the last 30 minutes so it doesn’t burn. (Note: Most of the liquid should be absorbed.)
  8. Remove bay leaves and discard. At this point the ragu is done and can be used immediately or frozen in small batches and used later. There should be enough for 6 meals, or a meal for 2 on 3 separate occasions.
  9. Serve with choice of pasta; Pappardelle, Tagliatelle or Fettuccine. (Note: Heat the ragu & cook the pasta separately for 2 minutes short of al dente, remove 1 to 2 cups of pasta water, add to ragu and mix well, remove the pasta from the water, add to the ragu, mix well again for about two minutes.)
  10. Serve with chopped basil and grated Pecorino Romano, preferably Locatelli brand.

PLEASE SEE “IS IT AUTUMN YET?“

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Pan-Seared U-10 Scallops with Andouille Sausage, Spinach & Risotto

In Pork, Recipes, Scallops, Seafood on January 21, 2015 at 2:48 PM

Sautéed U-10 Scallops with Andouille Sausage

Pan-Seared U-10 Scallops with Andouille Sausage

(Cooking time – 45 minutes, serves 5 or 6)

Friends came to visit a few days ago and informed us that one of them is allergic to garlic. This presented The Literate Chef with a challenge, as garlic is a staple in our house. Rising to the occasion, and knowing that seafood and pork marry well, we decided to prepare a one-dish meal of Pan-Seared U-10 Sea Scallops, fried Andouille Sausage, spinach and a simple risotto. For extra flavor, we used smoked paprika, and white wine. The result far exceeded our expectations, everyone enjoyed the meal, and an allergic reaction was avoided.

Ingredients:

20 large (U-10) Scallops, about 2.5 lbs.
4 links of Andouille Sausage (about 1 lb.), sliced 1/4 inch thick
6 tbsp. Unsalted Butter
1 lb. Baby Spinach
1 cup Arborio Rice
1/2 large Yellow Onion, chopped
Smoked Paprika
1 qt. Seafood Stock
Dry White Wine, about 2 cups

Procedure:

Pre-heat oven to 175 degrees.

For the Risotto:

1. In a 2 qt. pot, bring the Seafood Stock to a boil.
2. In a 3 qt. pot, melt ½ the butter, add the chopped onion and cook until translucent.
3. Add the rice and stir well.
4. Add 1 cup of hot Seafood Stock to the rice and cook until the liquid is fully absorbed. Add some wine (1/4 cup or so) and when that is absorbed, repeat the process, alternately adding stock and wine (be sure to retain ½ cup of the stock for the gravy) until the risotto is done, about 30 minutes. Keep warm on the stove.

For the Rest of the Dish:

5. Add ½ cup of wine to the ½ cup of retained stock and keep warm on the stove.
6. In the meantime steam the spinach. When done remove to oven to keep warm.
7. In a non-stick sauté pan, brown the sliced Andouille sausage on both sides. When done remove to the oven.
8. Pat dry the scallops with paper toweling and liberally sprinkle one side with the smoked paprika.
9. Heat the remaining butter in the sauté pan, add the scallops, paprika side down, and sprinkle their tops with additional paprika. Pan-sear the scallops 5 minutes (if using smaller scallops, adjust time accordingly) turn the scallops and continue cooking for another 4 minutes.
10. While the scallops are cooking, assemble the other ingredients, preferably in bowls.
11. Divide the risotto evenly in each bowl, follow with the spinach, placing it atop the risotto, and then add the sausage slices around the sides of the bowls.
12. Pour the cup of stock/wine over the scallops and bring to boil for 30 seconds or so.
13. Remove the scallops from the pan and place them atop the spinach.
14. Spoon the sauce equally over each serving.

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Pan-Seared Scallops with Spinach, Corn & Chorizo

In Pork, Recipes, Seafood, Vegetables on June 15, 2014 at 10:17 AM

Seafood and pork seem to have a natural affinity, see Shrimp & Grits, Spaghetti con Vongole & Chorizo, Roasted Halibut with Chouriço & Mushrooms and of course, Paella. This recipe, is for a perfect one-dish meal that serves 2 and can be prepared in about 45 minutes. You’ll need a large non-stick skillet, about 12 inches to give the scallops enough room to properly sear, a large deep pot for the spinach, a strainer and tongs.

scallops r

Ingredients:

3/4 lb. Sea Scallops
2 Ears of corn
1 lb. Baby spinach
1/4 lb. Chorizo or Andouille Sausage
2 tbsps. Unsalted butter
2 tbsps. Light cream
1/2 cup dry white wine
Hot Hungarian Paprika, to taste

Procedure:

1. Rinse the scallops and thoroughly dry them with paper toweling. Sprinkle one side of each scallop with paprika and let sit for 30 minutes.
2. Heat oven to 175 for warming.
3. Remove kernels from the ears of corn.
4. Slice and dice the chorizos.
5. Pre-heat skillet on high, add and melt 1 tbsp. of the butter, add the corn and sauté 4 to 5 minutes, until lightly caramelized.
6. In the meantime, bring 1 cup of water to a boil in a large pot, add the spinach. When spinach is done, drain well and transfer to oven to keep warm.
7. When the corn is done remove to a blender and process, add the cream and process again until fairly smooth. Transfer corn to a small bowl and keep warm in the oven.
8. Add the chorizo to the skillet and lightly brown. Place in oven to keep warm.
9. Get the skillet very hot and melt the remaining tbsp. of butter. When smoking add the scallops, coated side down, and sprinkle top side with paprika. Pan-sear them for 2 minutes, turn and repeat.
10. In the meantime remove the spinach, corn and chorizo from the oven and begin to assemble each serving: divide the spinach between the two bowls; top with the corn. When the scallops are done divide them between the two bowls and arrange them atop the corn. Sprinkle each bowl with the chorizos.
11. After the scallops are removed from the pan, pour in the wine, bring to a boil and deglaze the pan. Cook the wine down by about half and divide the sauce among the two bowls. Serve at once.

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Spaghetti con Vongole & Chorizo

In Clams, Pasta, Pork, Recipes, Seafood on February 21, 2014 at 4:49 PM

Spaghetti con Vongole & Chorizo

Spaghetti con Vongole & Chorizo

A few nights ago, Betty made a big platter of her famous Paella Isabella. It served 5 for dinner very nicely. However, not all of the clams and chorizo that we had bought wound up in the paella, which got me thinking about what to do with them the next day.

Having a vague recollection of a pasta dish with clams and pancetta, and thinking about dishes where seafood and pork combine nicely, I decided to experiment with these leftovers. A light tomato sauce, almost a Marechiaro, seemed to be the right approach. Rather than parsley, Betty suggested a little cilantro to finish the dish. It was the right thing to do, and the result was sublime.

(Serves 2, preparation time, 30 minutes)

Ingredients:

¼ cup Extra Virgin Olive Oil
7 cloves of garlic, minced
2 dozen Littleneck Clams, scrubbed and rinsed
¼ lb. Chorizo, cut into ½ inch cubes
1 cup of dry white wine
2 large ripe tomatoes, cut-up
½ lb. spaghetti
Chopped cilantro, about 3 tablespoons

Procedure:

1. Boil a large pot of water for the spaghetti.
2. Heat olive oil in a separate pot, about 5 qt. sized.
3. Add the garlic to the oil, and sauté lightly; do not let it burn.
4. Add the wine and bring to a boil.
5. Add the clams and cover the pot.
6. After about 2 or 3 minutes, add the tomatoes and chorizo.
7. When clams begin to steam open, add the spaghetti to the boiling water and cook according to directions.
8. Once most of the clams have opened, to avoid over-cooking them, remove them to a bowl while the sauce continues to boil and thicken, and until the spaghetti is done.
9. When the spaghetti is al dente to the taste, drain it and add it to the sauce.
10. Transfer the spaghetti and sauce to a large serving bowl, add the clams and garnish with cilantro.
11. Serve immediately.
12. Feel free to add grated pecorino-romano cheese, if so desired.

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Roasted Stuffed Pork Tenderloin

In Meat, Pork, Recipes on September 16, 2012 at 7:08 PM

Roasted and Stuffed Pork Tenderloin

(Serves 4: preparation time 1 hour, cooking time 30 minutes)

Ingredients:
2 Pork Tenderloins (they usually come two in a package) about 2.5 to 3 lbs.
1 medium sized fresh mozzarella, diced into small pieces
1 small jar (7 or 8 oz.) sun-dried tomatoes packed in olive oil
1 cup tightly packed fresh basil leaves
1 & ¼ cup dry white wine
2 tbsps. extra virgin olive oil
Freshly ground pepper to taste

Special items you will need:
10 lengths of butcher’s twine – each 15 inches in length
Meat mallet

Procedure:
1.    Cut a deep, lengthwise, slice into each tenderloin; taking care not to cut all the way through.
2.    Cover each sliced tenderloin with wax paper and flatten as much as possible with meat mallet.
3.    Add olive oil to sauté pan and sear the outside of each tenderloin (one at a time) for about 2 minutes on medium heat. Remove meat to plate and let cool, retain the drippings in the pan.
4.    In the meantime make the stuffing: first add the basil leaves to a food processor and pulse chop, then add the sun-dried tomatoes and pulse chop again, finally add the diced mozzarella and pulse chop. Add pepper, blend and set aside.
5.    Re-heat the drippings from the tenderloins in the sauté pan, add the wine and bring to a boil, de-glazing the pan. Reduce the wine by about one-third  and add about 3 tbsps. of the stuffing to the gravy. You should have about ¾ to 1 cup of gravy. Set it aside.
6.    Once the pork has cooled, lay out 5 pieces of cut butcher’s twine on a cutting board, place one tenderloin over the strings, browned side down.

Flattened and ready for tying

7.    Spoon approximately ½ of the stuffing onto the tenderloin and close it up, tying off the strings, snip any excess string length after knotting.
8.    Repeat for the second tenderloin.
9.    At this point the stuffed tenderloins can be placed in the refrigerator until ready to be finished cooking the same day.

Ready for the Oven

10.    When ready, pre-heat oven to 450 degrees, place the stuffed tenderloins directly on a low-sided roasting pan and roast for about 25 to 30 minutes until they reach an internal temperature of 145 degrees.
11.    Heat the gravy in a small sauce pot.
12.    When the meat is ready, remove from the oven and let sit for 10 minutes.
13.    Cut the strings and slice each tenderloin into 2 inch thick pieces, add any spilled stuffing to the gravy and pour the gravy over the slices. Serve immediately with sides of Rosemary Roasted Potatoes and Broccoli. Serve with a fine Valpolicella such as a 2009 Corte Figaretto.

Please see: An Experiment in Stuffing a Roast

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Pork Medallions with Prunes and Calvados

In For Moms on the Go, Meat, Pork, Recipes on April 30, 2012 at 11:04 AM

(Preparation time 15 minutes; serves 4.)

Ingredients:

2 Tbsp. unsalted butter
Pork Tenderloin, (plain, i.e. unseasoned) about 2 lbs., sliced into 1 inch medallions – You should have about 16-18 pieces
24-30 Ready-to-Serve Prunes, drained and pitted (between 1 and 2 for each medallion). As an alternative, soak dried, pitted prunes in 1 quart of boiled water. In either case reserve about 1/4 cup of liquid to enhance the sauce. Or an even better suggestion soak them in Calvados as suggested by Jeannie.
1/2 cup Calvados
Salt and Freshly Ground pepper to taste

Procedure:

1.    In a 12 inch non-stick skillet, on high heat, melt the butter.
2.    Add the Pork Medallions, sprinkle with salt & pepper to taste and sauté for 10 minutes, turning several times to brown evenly.
3.    When browned, add the prunes and then the Calvados. Shut the heat and ignite the Calvados.

CAUTION: When igniting, stand back from the stove, and if you have a vent fan directly over the stove be sure to shut it before igniting the Calvados.

4.    Once ignited return heat to low, and with long tongs, carefully turn the medallions several times times to coat them well with the sauce, continuing cooking 2 to 3 minutes longer.
5.    Place 4 to 5 medallions on each plate, cover with an equivalent number of prunes and 2 or 3 extra, and pour the sauce over all. Serve immediately with vegetable of choice, or a small salad.

Please refer to Pork & Prunes – Yum or Yuck?

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Roasted Halibut with Chouriço and Porcini Mushrooms

In Fish, Pork, Recipes, Seafood on March 25, 2012 at 3:25 PM

Roasted Halibut with Chouriço and Porcini Mushrooms

Ingredients:

1 lb. Halibut fillet
.5 oz. Dried Porcini Mushrooms
8 oz. fresh spinach
4 tbsps. Extra Virgin Olive Oil
8 oz. Hot Chouriço or Hot Chorizo,* sliced into ¼ inch thick pieces and then quartered
2 San Marzano tomatoes, chopped and drained
1 tbsp. chopped Cherry Pepper*, stem removed
1 cup dry white wine
1 tbsp. chopped fresh chives

Preparation:

1.    Pre-heat oven to 400 degrees with the rack on the highest level.
2.    Rehydrate the mushrooms according to instructions on the package. If no instructions are included, soak the mushrooms in 1 cup of warm water for 20 to 30 minutes. Remove the mushrooms with a slotted spoon and set aside, reserve the liquid for use in the sauce.
3.    Steam the spinach in 1 cup of water; drain, and when cooled, squeeze out and discard any liquid, set the spinach aside.
4.    Place the halibut in a greased roasting pan and roast for 18 minutes. When done, place under the broiler for 2 minutes.
5.    While the halibut is roasting, heat the olive oil in a 10-12 inch sauté pan on medium heat; add the chorizo and lightly brown for 3 minutes, turning frequently.
6.    Add the tomatoes, cherry pepper and mushrooms, reduce heat to medium low and mix well, cook for 3 minutes more.
7.    Add the wine, raise the heat to medium-high and let boil for 3 minutes until reduced by approximately half.
8.    Add the reserved mushroom-soaking water and boil for 3 more minutes. You should wind up with about 1 cup of liquid.
9.    Divide the spinach in half and place in the center of two bowls. When the halibut is done, slice in half and place each piece atop the spinach ‘bed’.
10.    With a slotted spoon, remove most of the chorizo and mushrooms from the sauce (reserving some for garnish) and spread around the halibut/spinach combination in the bottom of the bowl.
11.    Pour the sauce and the remaining chorizo and mushrooms over the halibut and sprinkle with the chives.

*If the spicy (but not overwhelming so) combination of hot chorizo and cherry pepper is not for your palate, leave out the cherry pepper and use regular chouriço, chorizo or linguiça.

Serve with a well-chilled bottle of dry white wine, such as a Sauvignon Blanc or a crisp, fresh, Arneis from the Italian Piedmont.

Please see: A Serendipitous Halibut Dinner

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Dorothea’s Homemade Italian Sauce

In Beef, Meat, Pork, Recipes, Sauces on March 10, 2012 at 3:55 PM

Dorothea’s Homemade Italian Sauce served Over Penne

By Grammy Betty

Ingredients:

3 35 oz. cans of San Marzano Tomatoes, mashed
3 small cans (8 oz.), of Del Monte Tomato Sauce
4 cloves garlic, thinly sliced
1 ½ tsp. sugar
1 lb. hot Italian sausage
1 lb. sweet Italian sausage
1 small onion, chopped
16 Grammy’s Meatballs – 2 lbs. prime (90% lean beef) chopped meat, 1 ½ lbs. used for Grammy’s Meatballs and the remainder reserved for adding to the sauce.)
2 small cans (6 oz.) of Contadina Tomato Paste

Preparation:

1.    Add the mashed tomatoes and their juice to a large (8 qt.) pot.
2.    Add the garlic, sugar and Del Monte tomato sauce.
3.    Bring to a boil, reduce heat and let simmer.
4.    In the meantime, add the sausage to a skillet, pierce them with a fork, and cook over medium heat until done.
5.    Remove cooked sausage and add to the sauce, and remove all but 2 tbsps. of rendered fat and add to sauce.
6.    Add chopped onion to the scrapings and remaining fat  from the sausage, brown and deglaze the pan, add to the sauce.
7.    Make the 16 meatballs (see Grammy’s Meatballs for recipe) and add to the sauce.
8.    Brown the remaining ½ lb. of chopped meat, add in the tomato paste, stir and cook for 5 minutes or so, over medium heat, remove and add to the sauce.
9.    Simmer sauce uncovered, on a low flame, for approximately 4-5 hours, stirring occasionally.

Due to the thickness of the sauce, it is best served over a pasta shape that will trap and hold the sauce, such as Penne, Ziti, Rigatoni or Shells (conchiglie). Add some chopped fresh basil to each bowl, and serve with grated imported Italian Cheese, and Dorothea’s Homemade Hot Pepper Sauce, on the side.

A good bottle of Italian red wine, such as a Rosso di Montalcino, the less expensive cousin of Brunello, makes this pasta dish just perfect!

Please see: The Secret’s Out!

Note: The unused sauce can be frozen in meal sized batches. Often it thickens after taken from the freezer. When this happens, simply add some water to thin the sauce to your liking.

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Baked Glazed Christmas Ham

In Pork, Recipes on December 28, 2011 at 3:08 PM

Active preparation 20 minutes, baking time 3 hours 15 minutes.

Ingredients:

1 12 lb. smoked ham, bone in
Whole cloves
8 oz. orange juice
8 oz. light beer
½ cup honey
10 tbsp. dark brown sugar
1 tbsp. powdered hot mustard

Preparation:

1.    Preheat oven to 325 degrees.
2.    Score the fat by making shallow slices 1 inch apart and repeating the process at a 90 degree angle, so that you wind up with 1 inch squares of exposed fat. If the fat is not sufficiently exposed, carefully slice off the skin back to the shank end along the top of the ham before scoring.
3.    Place, a clove securely into each square of fat.

Preparing the Ham

4.    Place the ham on a rack in a roasting pan; add two cups of water to the pan.
5.    Place the pan in the oven and bake for 2 hours at 325 degrees.
6.    In the meantime, prepare the glaze: heat 8 oz. of orange juice in a two quart pot.
7.    In a separate one quart pot empty a can beer and bring to a boil for 10 minutes. When done, add 8 oz. of the beer to the orange juice and stir well.
8.    Separately and slowly mix in the honey, brown sugar and powdered mustard.
9.    Remove from the heat until ready to baste the ham.
10.    After 2 hours of baking pour the glaze over the ham and baste every 15 minutes for another hour.
11.    Raise the temperature to 450 degrees and baste the ham one last time.

Ready for the Carving Knife

12.    When ham is ready, remove the rack and ham from the pan and cover with aluminum foil to keep warm; place the pan on the stove top and heat on high to thicken the liquid to be used as gravy for the ham.

Note: For use of leftovers, please see: The Gift of Christmas Ham that Kept on Giving and Black Bean Soup.

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Roast Loin of Pork

In Meat, Pork, Recipes on November 10, 2011 at 3:52 PM

Roast Loin of Pork

Ingredients:

1 Center Cut Loin of Pork, bone –in, about 5 lbs. (6 chops for 4 people)
½ cup flour
4 tsps. fresh chopped sage
4 tsps. fresh chopped thyme
4 large cloves of garlic, each sliced into thirds
½ tsp. fresh ground black pepper
1 cup dry white wine

Preparation:

1.    Pre-heat oven to 450 degrees.
2.    Rub pork roast with 1 slice of garlic.
3.    Make 8 to 10 incisions on top side of roast and insert garlic slices into incisions.
4.    In a large plastic bag, place flour, herbs and pepper, shake well to mix.
5.    Add pork roast to bag and shake to coat roast evenly with flour mixture.
6.    Place roast on a rack in a roasting pan and with your hands, spread some of the extra herbed-flour over the top of the roast.
7.    Place pork roast  in the oven and cook for 15 minutes at 450 degrees.
8.    Lower heat to 350 degrees and continue cooking. After 2 hours, pour the wine over the roast and continue cooking for 15 minutes more. Insert a meat thermometer into thickest part of the roast, being careful not to touch a bone. The roast is done when the thermometer reads 160 degrees. Remove the roast to a platter, cover it with foil and let sit for up to 15 minutes while you make the gravy.
9.    Pour off the liquid from the roasting pan into a fat separator and when the fat rises to the top, pour the juices back into the roasting pan. Place roasting pan on stove over medium heat, strain 1 tablespoon of flour into pan as you constantly scrape up the pan drippings. When gravy is thick enough to a spoon it is finished.

Serve with Roasted Rosemary Potatoes, prepared red cabbage and prepared apple sauce. A frothy glass of beer, such as a Weissbier, rounds out the meal perfectly.

Please see: Requiem for a Pig

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Broiled Pork Chops with Apricot-Mango Chutney

In For Moms on the Go, Meat, Pork, Recipes on August 9, 2011 at 6:41 PM

Broiled Pork Chops woth Apricot-Mango Chutney

Preparation time 30 minutes

Ingredients:

1 mango, peeled and diced into ¼ inch cubes
½ cup of water
1 cup apricot preserves
¼ cup cognac
½ teasp. minced fresh ginger, peeled
4 boneless, center-cut, pork chops, about ¾ of an inch thick

Preparation:

The apricot-mango chutney can be prepared a day in advance and refrigerated. Just bring it to room temperature about an hour before using. If you are making the chutney the same day as you plan to use it, then it can be prepared while you are pre-heating the oven and broiling the pork chops.

1.    Add the mango and water to a small sauce pan and bring to a boil. Once it boils, lower the heat to medium and cook for 8 to10 minutes, until that the water is substantially absorbed and the mango becomes mushy.
2.    Remove the sauce pan from the heat and stir in the apricot preserve, a little at a time, until well blended with the mango.
3.    Add the cognac and ginger to the apricot-mango mixture and bring to a boil, reduce the heat to medium-low, let simmer an additional 8 minutes.
4.    Place the pork chops in a broiling pan on the top shelf of the oven and broil for 7 to 8 minutes on each side. Spoon the chutney onto one side of the chops and broil an additional 1 minute, taking care not to let the chutney burn.
5.    Serve with additional chutney spooned over the chops.

Please see: ‘The Other White Meat’

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Pork Chops Braised in Calvados, Caramelized Apples and Raisins

In Meat, Pork, Recipes on July 6, 2011 at 3:27 PM

                                           Preparation and Cooking Time – 1 hour

Ingredients:
•    6 boneless, center cut pork chops, about 3 lbs., patted dry
•    5 Tbsps. of unsalted butter
•    ¼ cup of flour
•    Freshly ground black pepper
•    Kosher salt
•    1 cup raisins
•    3 Granny Smith apples, cored, skins left on, cut in half vertically, each half sliced in the opposite direction, into ¼ inch slices
•    2 Tbsps. sugar
•    1 large shallot, chopped fine, about 6 Tbsps.
•    1 cup Calvados
•    1 Tbsp. chopped fresh sage, about 12 leaves
•    1 Tbsp. chopped fresh rosemary, about 1 stem

Preparation
1.    Add the raisins to two cups of boiled water and let soak for 30 minutes while performing the other steps. After 30 minutes, strain the raisins and set aside.
2.    Heat 2 Tbsps. of butter on medium heat in a large (14 inch) non-stick pan. When the butter begins to bubble, add the apples cooking and turning them periodically for 6-8 minutes until they begin to release their liquid. Add the sugar and stir, continue cooking and turning frequently for an additional 20 minutes, until well caramelized.
3.    While the apples are cooking and the raisins are soaking, add the flour, salt and pepper to a one gallon-sized Ziploc bag. Then add the pork chops two at a time and shake well to coat the chops.
4.    Add the remaining 3 Tbsps. of butter to a stainless braising pan or covered skillet and heat on high.
5.    When the butter begins to bubble, add the seasoned pork chops in one layer and brown on high heat for 3 minutes, turn and brown the other side for 3 minutes more.
6.    Reduce heat to medium-high. Add the chopped shallots and continue browning the chops for 6 additional minutes, turning after 3 minutes.
7.    Shut the heat and add the Calvados, turn the heat to high to boil off the alcohol, add the caramelized apples and strained raisins, cover and let braise for 8 minutes, turning the chops after 5 minutes.
8.    Remove the cover, add the chopped herbs and cook for 2 minutes more.

Serve with new potatoes roasted with olive oil, rosemary and kosher salt, and a green vegetable such as buttered peas and shallots or Brussel Sprouts Roasted with Hazel Nuts.

Please see Midnight (and Calvados) in Paris.

Braised Pork Chops with Calvados, Apples and Raisins

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Pork Chops with Hot and Sweet Peppers

In Meat, Pork, Recipes on May 13, 2011 at 9:35 AM

 

Quick, easy and delicious!

Quick, easy and delicious!

Ingredients:

•    6 boneless center cut pork chops, about ¾ inch thick, approximately  2.75 – 3 lbs total
•    Kosher Salt and freshly ground black pepper to taste
•    3 Tablespoons of Extra Virgin Olive Oil
•    7 cloves of garlic, sliced
•    2 cups of dry white wine
•    1/3 cup of sliced hot cherry peppers, stems removed
•    2 large (35 oz.) jars of fire-roasted sweet peppers, about 4 cups sliced
•    ¼ cup of balsamic vinegar

Steps:

1.    Sprinkle the pork chops with salt and freshly ground pepper on both sides.
2.    In a heavy stainless steel or cast iron skillet that has a cover, heat the olive oil on medium/high. (note 1)
3.    Add the garlic and stir for 2 -3 minutes, do not let it brown.
4.    Raise the heat to high and add the pork chops, brown for 5 minutes on each side.
5.    When pork chops are browned to your liking, remove them from pan and set aside.
6.    Remove the garlic and pour off all of the fat except for about 2 tablespoons.
7.    Turn the heat to high, add the wine deglazing the pan, and let it boil for about 3 minutes.
8.    Return the pork chops to the pan with any juice that has collected.
9.    Add the cherry and roasted peppers and mix them in.
10.    Cover the pan and continue to cook on high for 5 minutes, turning the chops once or twice. (note 2)
11.    Remove the cover, lower heat to medium and cook for 5 more minutes turning the chops once or twice.
12.    Stir in the balsamic vinegar and continue cooking for 3 minutes more.
13.    Remove the pork chops and peppers to a plate and cover with aluminum foil and reduce the gravy, or add a tbsp. or two of Wondra® to a thicken to your liking.

We usually serve this dish with sides of fresh broccoli rabe, sautéed in garlic and oil and Pearled Couscous, which soaks up the extra gravy very nicely.

Note 1: If you do not have a stainless steel or cast iron skillet, which gives the best browning, use a non-stick skillet, but halve the amount of olive oil.

Note: 2: At this point, you can transfer the pork and peppers to a pot or casserole, add the balsamic vinegar to the gravy and thicken to your liking, then add to the pot or casserole and cover for up to 2 or 3 hours. The chops will continue cooking from the residual heat. Ten minutes before serving re-heat the pot and serve as above. 

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