Post by amarante on Oct 20, 2016 15:02:42 GMT -5
PEANUT-BACON PORK CHOPS
Source: Marcus Samuelsson - The Red Rooster Cookbook
SERVES 4
When in doubt, add bacon to pork. Then add peanuts for a smoky crunch. “Now you has jazz, jazz, jazz, jazz, jazz.” (Thank you, Cole Porter.) Serve with Spicy Sweets and Green Beans.
FOR THE PEANUT-BACON SAUCE
½ pound bacon, chopped
½ cup roasted peanuts
2 shallots, minced
2 garlic cloves, minced
1 teaspoon mustard seeds
½ cup dry red wine
1 cup chicken broth
¼ cup juice from Pickled Cucumbers and Radishes (see Pickles at the Rooster) or pickled gherkins, plus 1 tablespoon chopped pickled cucumber or pickled gherkins
½ teaspoon fresh thyme leaves
1 tablespoon peanut butter
1 tablespoon unsalted butter
Coarse kosher salt and freshly ground black pepper
FOR THE PORK CHOPS
3 tablespoons olive oil
2 tablespoons Jerk Sauce
4 (12-ounce) center-cut pork chops (1½ inches thick)
FOR THE PEANUT-BACON SAUCE
1 Cook the bacon and peanuts in a skillet over medium heat until the fat has rendered and the bacon is crisp, 12 to 14 minutes. Use a slotted spoon to transfer the bacon and peanuts to a bowl. Pour off all but about 1 tablespoon of the bacon grease. Add the shallots, garlic, and mustard seeds and cook, stirring, until the shallots have softened, about 2 minutes.
2 Add the wine and bring it to a simmer, stirring to dissolve the brown stuff in the skillet. Add the chicken broth, pickle juice, and thyme and bring to a simmer. Turn the heat down to medium-low and cook at a simmer until reduced by two thirds, about 25 minutes. Stir in the chopped pickle, peanut butter, butter, and the bacon and peanuts. Season to taste with salt and pepper. Keep warm.
FOR THE PORK CHOPS
3 While you’re working on the sauce, mix 2 tablespoons of the olive oil with the jerk sauce. Rub over both sides of the pork chops.
4 Heat the remaining 1 tablespoon oil in a cast-iron skillet over medium heat. Add the pork chops and cook until they reach an internal temperature of 140°F, 6 to 7 minutes per side.
5 Let the chops rest on a cutting board for 5 minutes before serving with the sauce.
Source: Marcus Samuelsson - The Red Rooster Cookbook
SERVES 4
When in doubt, add bacon to pork. Then add peanuts for a smoky crunch. “Now you has jazz, jazz, jazz, jazz, jazz.” (Thank you, Cole Porter.) Serve with Spicy Sweets and Green Beans.
FOR THE PEANUT-BACON SAUCE
½ pound bacon, chopped
½ cup roasted peanuts
2 shallots, minced
2 garlic cloves, minced
1 teaspoon mustard seeds
½ cup dry red wine
1 cup chicken broth
¼ cup juice from Pickled Cucumbers and Radishes (see Pickles at the Rooster) or pickled gherkins, plus 1 tablespoon chopped pickled cucumber or pickled gherkins
½ teaspoon fresh thyme leaves
1 tablespoon peanut butter
1 tablespoon unsalted butter
Coarse kosher salt and freshly ground black pepper
FOR THE PORK CHOPS
3 tablespoons olive oil
2 tablespoons Jerk Sauce
4 (12-ounce) center-cut pork chops (1½ inches thick)
FOR THE PEANUT-BACON SAUCE
1 Cook the bacon and peanuts in a skillet over medium heat until the fat has rendered and the bacon is crisp, 12 to 14 minutes. Use a slotted spoon to transfer the bacon and peanuts to a bowl. Pour off all but about 1 tablespoon of the bacon grease. Add the shallots, garlic, and mustard seeds and cook, stirring, until the shallots have softened, about 2 minutes.
2 Add the wine and bring it to a simmer, stirring to dissolve the brown stuff in the skillet. Add the chicken broth, pickle juice, and thyme and bring to a simmer. Turn the heat down to medium-low and cook at a simmer until reduced by two thirds, about 25 minutes. Stir in the chopped pickle, peanut butter, butter, and the bacon and peanuts. Season to taste with salt and pepper. Keep warm.
FOR THE PORK CHOPS
3 While you’re working on the sauce, mix 2 tablespoons of the olive oil with the jerk sauce. Rub over both sides of the pork chops.
4 Heat the remaining 1 tablespoon oil in a cast-iron skillet over medium heat. Add the pork chops and cook until they reach an internal temperature of 140°F, 6 to 7 minutes per side.
5 Let the chops rest on a cutting board for 5 minutes before serving with the sauce.