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From: "Thomas Keske" <TKeske@Comcast.net>
Newsgroups: alt.surrealism
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Subject: Re: Atlantis Bay Recipe
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Date: Tue, 23 Nov 2004 04:33:18 GMT
Xref: news.nzbot.com alt.surrealism:1408
I must say, this version wins for subtlety
and finesse. Probably, also for taste.
> Sauteed Pork Chops with Apple Chutney
>
> Apple Chutney:
> 1/4 cup red currant jam
> 3 tablespoons cider vinegar
> 1 tablespoon unsalted butter
> 2 teaspoons minced peeled fresh ginger
> 1/2 teaspoon kosher salt
> 1 teaspoon Madras curry powder
> 1 cinnamon stick
> Pinch red pepper flakes
> 1/4 red onion, large dice
> 3 soft cooking apples, like a McIntosh, peeled, seeded, and diced
> 2 tablespoons dried cranberries
> 2 tablespoons chopped fresh cilantro leaves
>
> Chops:
> Oil, as needed
> 4 (1-inch thick) pork rib chops, 9 to 10 ounces each, patted dry or, 8 thin bone-in pork chops, 4 ounces each
> Kosher salt and freshly ground black pepper
> 1 tablespoon cold unsalted butter, diced (optional)
> Chutney, for serving
>
> In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and
> onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the
> apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10
> minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
>
> Preheat the oven 350 degrees F.
>
> Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with
> salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops
> in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan
> in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops
> over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about
> 10 minutes.
>
> Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering.
> Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes.
> Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
> Set chop aside on a warm plate and repeat with remaining chops.
>
> Transfer chops to a plate or platter and serve with chutney.
>
> (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops
> or mix in the chutney if desired.)
>
> Serve 2 thin chops or 1 thick chop per person with the chutney.
>
>
> jirjis
>
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