Today’s pork chops contain less fat than their counterparts from yesteryear, now due to leaner feed given to the pigs in the feedlot. To rectify this change, it’s important to adjust the cooking technique to make them tender and easy to cut with just a fork.
One method is to brine the chops overnight, introducing both flavor and moisture into the meat. Another is to braise the chops with a flavorful liquid until they are tender. This week, we have two recipes that combine marinating or brining with braising, with excellent results. Bon appétit!
4 to 6 loin pork chops, 1 inch thick
Freshly ground black pepper to taste
1 carrot, sliced thin
1 onion, sliced thin
1 small bay leaf
1 clove garlic, cut in half
Pinch dry thyme
1/2 cup sauternes dessert wine
2 tablespoons white wine vinegar
2 tablespoons water
Oil for sautéing
1/2 cup heavy cream
Stir the carrot, onion, bay leaf, garlic, thyme, sauternes, vinegar and water together in a large non-reactive bowl.
Score the edges of the chops.
Generously rub the pepper into the meat.
Press the chops into the brine.
Cover with plastic wrap or transfer to a large, heavy, sealable plastic bag and refrigerate overnight.
To cook, preheat the oven to 325 degrees.
Drain the vegetables and reserve the marinade.
Pat the chops dry on both sides with paper towels.
Oil the bottom of a large, heavy casserole dish, enough to cover.
Cook over moderate high heat.
Sear the chops on the edge and on both sides until they are golden brown.
Add carrots, onions and garlic, plus a 1/2 cup of the marinade.
Bring to a boil and cover.
Set the casserole dish in the center of the oven.
Braise until the chops are tender, about 45 minutes.
With a slotted spoon, transfer the carrots and onions to the platter.
Set the chops on the vegetables and keep warm.
Discard the bay leaf and garlic.
Set the casserole dish on the stove and add about 1/4 cup of water to the liquid in the pan.
Bring to a boil and reduce by half.
Meanwhile, bring the cream to a boil in a saucepan over moderate high heat.
Reduce the heat and simmer until the cream is thickened, about 5 minutes.
Whisk the cream into the braising liquid and simmer until blended.
Taste and adjust the seasonings.
Pour sauce over the pork chops and the vegetables and serve at once.
4 to 6 pork loin chops, 1 inch thick
Freshly ground black pepper to taste
3 cloves garlic, minced
Zest of 1 lemon, julienned
1 tablespoon olive oil
2 tablespoons dry vermouth
1 teaspoon dry marjoram (or 2 sprigs fresh marjoram)
2 tablespoons extra virgin olive oil
1 large onion, chopped
1/2 teaspoon marjoram, or more to taste
Sea salt and freshly ground black pepper to taste
1½ cups long grain brown rice
3 cups chicken stock, hot
Chopped parsley for garnish
Score the chops on the edge.
Season with pepper and place in a shallow dish.
Mix garlic, lemon zest, oil, vermouth and marjoram together and pour on the chops.
Let stand at room temperature in the marinade about 15 minutes, or up to 30 minutes.
In a casserole dish large enough to hold the rice with the chops on top, coat the bottom with oil and sauté onion with salt, pepper, and marjoram until soft and translucent.
Add rice, stir well until coated.
Add hot stock and bring to a boil. Reduce the heat and simmer until partially cooked, about 10 to 15 minutes.
Meanwhile, remove the chops from the marinade and pat with paper towel.
Sear the chops on the edges and on both sides until golden brown (add oil if necessary to sear) in a skillet over moderate high heat.
Transfer the chops to the casserole, on top of the rice.
Deglaze the skillet with marinade.
Boil for 1 minute.
Pour the liquid over the chops.
Cover the casserole and bake until the chops and rice are tender, about 30 to 35 minutes.
Sprinkle parsley on top and serve directly from the casserole.
3 to 4 large baking or all-purpose potatoes, peeled and sliced thick
1 large head cauliflower, cut into florets
2 large carrots, peeled and cut into chunks
4 to 5 cups good quality chicken stock
Sea salt and freshly ground white pepper to taste
About 2 tablespoons olive oil to taste
Place chicken stock, potatoes, cauliflower and carrots in a large pot over high heat.
Simmer until the vegetables are tender, about 30 to 40 minutes.
Drain off the stock and reserve (to use in another recipe, perhaps).
Purée the vegetables with an immersion blender until smooth.
Add olive oil and blend until the mixture is smooth.
Taste and adjust the seasonings.
Transfer to a glass bowl and serve at once.
More Posts from Janeen Sarlin
