World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Patricia Yeo |
AZ, New York, USA |
Apple-Brined Pork Chops with Tea-Cognac Raisins |
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Serves 4 | |
Ingredients | ||
4 1 1 3 cups 2 tbsp 5 1 1 1 4 1 tbsp |
Pork
chops : large, center-cut loin pork chops, each 2” thick apple, peeled and coarsely chopped small onion, coarsely chopped apple juice Kosher salt black peppercorns cinnamon stick star anise pod bay leaf canola oil salt and pepper, to taste |
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1 cup 1 cup ½ cup 1 1 strip 1 cup |
Raisins
: Martell Cognac tea, strongly brewed sugar cinnamon stick orange zest California raisins |
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Garnish: cilantro sprigs |
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Preparation
For
the raisins: Prepare the raisins at least a week before serving.
Mix the Martell Cognac, tea, sugar, cinnamon stick, and orange zest in
a small pot and bring to a simmer, stirring constantly to dissolve the
sugar. Meanwhile, put the California raisins in a heatproof container
or bowl, small enough that the raisins will be completely covered by the
liquid. Pour the hot liquid over the raisins, allow them to cool to room
temperature, then cover and refrigerate for at least a week. Method Pre-heat the oven to 450°C. Remove the raisins from the refrigerator. Remove the chops from the brine mixture and pat dry. Season generously with pepper and lightly with salt. Heat a heavy ovenproof skillet (preferably cast iron) over high heat. Add the oil and swirl to coat. When the oil is almost smoking, add the chops and lower the heat to medium-high. Sear until golden brown (2 – 3 minutes), until the meat feels firm but springy when you press it and the meat near the bone is still pink. Remove from the oven and allow to rest in the hot pan for 5 minutes. Serving Serve immediately, using a slotted spoon to place about a tablespoon of raisins alongside each chop. Garnish with cilantro sprigs. |