Sunday, February 17, 2013

Pork Chop with Tart Cherry Pan Sauce and Roasted Zucchini 

for the brine
Zest of one lemon
2 sprigs of Rosemary
2 sprigs of thyme
3 gloves of garlic micro planed
1 finger of fresh ginger micro planed
1/4cup sea salt
1/4 cup sugar in the raw
1 tablespoon of black pepper
4 cups of hot water
mix all ingredients and dissolve salt and sugar
add ice to cool down

add two bone in pork chops
wrap the container in plastic and refrigerate for 30 minutes to an hour

for the tart cherry sauce
juice of one lemon
2 teaspoons of mustard powder
2 teaspoons of ground cinnamon
1/4 cup sugar in the raw
1/4 cup of cranberry pear vinegar (you can use any mild vinegar)
1 bay leaf
1 teaspoon of black pepper
1 can of drained Tart Cherries packed in water no sugar reserve 2 tablespoons of  the liquid (be careful and don't get cherry pie filling)
2 tablespoons of the tart cherry liquid

Bring all ingredients to a boil except for the cherries, then turn down to simmer and cook until sugar is dissolved. Remove bay leaf and pour the liquid mixture over the drained cherries and cover and leave at room temperature while you finish the dish.

Oven Roasted Zucchini with Ricotta Cheese
Baby Zucchini 

Cut into strips
Toss in Olive oil and Black Pepper

Heat grape seed oil or canola oil in a heavy skillet or cast iron skillet. Remove Pork chop from brine and dry completely.

Place chops in skillet 
Cook for 4-5 minutes and then turn chop over and add sliced zucchini drizzled in olive oil and pepper

Place the skillet in a pre-heated  400 degree oven and cook for an additional 6-8 minutes and remove chops to a plate to rest and let zucchini   continue to cook until nicely roasted.

Remove skillet form oven and place on stove top over medium high heat. Remove zucchini and rest with the pork chops ,
add the cherries into the skillet and bring to a quick boil and stir until sauce thickens. 

Plate pork chop and drizzle with sauce and cherries.

 Place zucchini on plate and top with some Ricotta cheese. 

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