Pan-Seared Carlton Pork Chops in Juniper Berry Brine served with a side of Braised Red Cabbage with Apples (Serves 4)
Enjoy these tasty and warming recipes for an entrée and side dish from Alton Garcia, Executive Chef of the Savoy Tavern + Bistro in Southeast Portland's Clinton neighborhood. Garcia is known as a master chef using local, seasonal ingredients to create simple dishes that showcase delicious flavors.
Juniper Berry Brine
- 2 quarts water
- 1/3 cup kosher salt
- 1/4 cup brown sugar
- 1 teaspoon thyme
- 3 bay leaves
- 20 juniper berries
- 1 teaspoon peppercorns
- Bring all ingredients to a boil and let brine cool to room temperature.
Pan-Seared Pork Chops
- 4, 8-ounce Carlton Farms loin pork chops
- 1/4 cup canola oil
Let chops sit in the cooled brine for 1 hour and 15 minutes. Remove the chops and pat them dry. Heat the oil in a large sauté pan until very hot. Sear the chops then place them in a 400-degree oven for 10 to 12 minutes or until done to your liking. Remove chops to rest while you make the sauce.
Sauce
- 1 1/2 cups chicken broth
- 2 tablespoons sour cream
- 2 teaspoons Dijon mustard
Add broth to the sauté pan and reduce it to a syrup - about 2/3 cup. Add the sour cream, mustard and any juices thrown off by the resting chops. Season and spoon the sauce over the chops.
Braised Red Cabbage with Apples (Serves 4)
- 1, 3-pound red cabbage
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 medium-sized tart apples, such as Oregon Honey Crisp, peeled, cored and cut into 1/8-inch-thick wedges
- 1 cup apple cider
- 2/3 cup apple cider vinegar
- 2 teaspoons salt
- 2 tablespoons brown sugar
Wash the head of cabbage under cold running water, remove the tough outer leaves, and cut cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
In a heavy 4 to 5 quart casserole, heat the oil over moderate heat. Add chopped onions and cook, stirring frequently for 5 minutes, or until the onions are lightly browned. Add the cabbage, stirring thoroughly, add the apples, and pour in the apple cider. Bring to a boil over high heat, stirring occasionally, and reduce the heat to very low. Add apple cider vinegar, salt and sugar, stir to combine. Cover and simmer for 1 1/2 to 2 hours, or until the cabbage is tender. Check from time to time to make sure that the cabbage is moist and tender. If it seems dry, add a tablespoon of boiling water. When the cabbage is done, there should be almost no liquid left in the casserole. Taste for seasoning, then transfer the entire contents of the casserole to a heated platter or bowl and serve.
Recommended Wine Pairing: Patricia Green Cellars Chardonnay 2005; This chardonnay from Oregon's Patricia Green Cellars is a nice contrast to the pork entrée and the juniper flavor of the brine. The acid content of the wine cuts the richness of the dish, providing excellent balance. It is also pairs extremely well with the cabbage and apples of the recommended side dish.
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