Classic Pork Chops

By Chef Mike Edgar, Photos by Twisted Tree Photography

Now that meal prep is top of mind for many, here’s a pork dish that is easy to make and features a delicious cranberry touch. Thick and juicy oven-baked pork loin chops, smothered in a savoury, brandy reduction and topped with a cranberry-mustard are a wonderful way to enjoy a sit-down meal with your family.

BRINE

2 Cups Water
1/2 Cup of Salt
1/2 Cup Sugar
6 Cloves of Garlic
2 Tbsp. of Whole Black Peppercorn
Handful of Fresh Thyme
2 Cups of Ice Cubes

BRINE METHOD
Dissolve the salt and sugar in water. Add aromatics. Bring to a boil and pour over ice cubes. Stir until melted.
 

PORK CHOPS METHOD
Sear your pork chops to start. Place two double cut pork chops, (bone in) into the brine for a minimum of eight hours. Remove from brine and dry. Preheat your oven to 425℉. Sear pork chops in a cast iron pan, for approximately five minutes a side. Place in oven, flipping every three minutes until you have an internal temp of 145℉. Bring out and rest for a minimum of five minutes.
 
SPICED SQUASH PUREE

1 Butternut Squash, Diced (Uncooked)
2 Tbsp. of Butter
1 Tbsp. of Olive Oil
1 Tsp. of Allspice
1 Tsp. Turmeric Powder
1 Tsp. of Ground Ginger
1 Tsp. of Salt 
1 Tsp. Pepper
1/4 Cup of 33% Whipping Cream
1/4 Cup of Water

SPICED SQUASH PUREE METHOD
Roast squash and spices in a preheated 425℉ oven for 25 minutes, until soft. Place in a blender with water and cream and puree.


CIPOILLINI ONIONS
1 Onion per person, Peeled
 
CIPOILLINI ONIONS METHOD
Toss with olive oil, salt and pepper. Pre-heat oven to 425℉. Roast onions seven minutes per side.
 

When arranging your pork chop plate, the asparagus & goat cheese strudel pairs well with the spiced squash puree.


ASPARAGUS & GOAT CHEESE STRUDEL

12 Asparagus Stalks
1/2 Cup Goat Cheese
3 Sheets of Phyllo Pastry
1 Tsp. of Salt
1 Tsp. of Pepper
1/2 Cup of Melted Butter
 
STRUDEL METHOD
Lay one sheet of phyllo pastry down on the cutting board, and brush with butter, repeat two times. Cut the phyllo into four rectangles. Season with salt and pepper and place three asparagus on each rectangle and then crumble equal portions of goat cheese on top. Roll phyllo around the asparagus and goat cheese. Roll to wrap them towards the centre of the spear. Preheat oven to 425℉. Place each pastry on a greased baking sheet and place in oven for six minutes a side.
 

This sweet and savoury brandy reduction is the perfect addition to pork chops.

BRANDY REDUCTION 

2 Cups Chicken Stock
2 Cups Brandy
1 Cup Honey
1 Tbsp. of Tomato Paste
Handful of Fresh Thyme

BRANDY REDUCTION METHOD
Place all ingredients in a pot and bring items to a boil. Boil until the consistency is that of a syrup.
 
CRANBERRY MUSTARD

1/2 Cup Yellow Mustard Seeds
1/4 Cup Brown Mustard Seeds
1 and 1/4 Cup Apple Cider Vinegar
1/2 Cup Maple Syrup
1 Cup Dry Cranberries

CRANBERRY MUSTARD METHOD
Cranberry Sauce:
Soak cranberries in water for two hours. Strain the water off. Puree in a food processor with half the maple syrup.

Mustard:
Place all mustard seeds and vinegar in a jar. Seal the lid. Shake well. Let sit in a dark place for 48 hours.

After 48 Hours
Remove half the mustard seeds and puree in food processor with the cranberry sauce and the remaining maple syrup.
Mix with the remaining mustard seeds. Serve with your pork chops. 

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