When I was young I always thought that pork chops were gross. I remember telling my mother, why are you making pork chops again! As I got older I grew to love the delicious meat. Wikipedia says “A pork chop is a chop of pork cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion”. That doesn’t sound all that appealing. With a little tender love and happiness you can create something simply marvelous. Now with every pork chop is always a delicious side.
Something that complements the pork chop and its beautiful fat. We chose to use grits, as a side dish that is really rich in flavor. Traditionally it’s cooked with butter and heavy cream. I chose to throw in a little pizazz. I spiced some things up with a dried ancho pepper and cinnamon stick. When grits are slow cooked on a stove top they become very creamy and transcendent in flavor. Max had a lot of grits. If you have a diary allergy don’t worry. Using coconut milk for the heavy cream and removing the butter easily transforms this into a dairy free dish.
Pork chops need the acidity to cut through all the fat and richness. That is why I thought my apple cider braised garlic kale would pair well. This is a quick side dish that, can be made up right on the spot. All you need is kale, apple cider and garlic. Oh! Don’t forget a little love and tenderness.
Now the pork was the real dilemma. I went through my seasonings and saw that I had some Northwood seasoning which included spices like the dehydrated garlic, onion, black pepper and lemon peel. I like to use the spice blend on pork or chicken. Gives it a flavor that is citrus, savory and salty. Now cooking a pork chop is relatively simple. I find that people over cook pork chops because they think it needs to cooked well done. I find that cooking a medium pork chop is the perfect temperature at 145 degrees. I find pan searing your pork chops in olive oil or butter is a great way to cook them. In the restaurant I like to sous vide pork chops at 135 degrees for about 4 hours. They come out amazing and juicy. Simply stunning. This flavor can be acquired by doing a quick sear and then slow oven roast for a minute. I break it down pretty simply in the video on how to get that perfect tender pork chop. Follow me into success and you too will please the crowds of hungry people. It is my pleasure!
I like to believe that a chef is only as good as his last dish. In one day and out the other. Remember that even the professionals mess up. I can’t tell you the amount of times when I started making pork chops and overcooked them. The Chef I was working for would yell at me. Then I would cook them again and again. Always remembering that old saying “practice makes perfect”. Here I am passing on my knowledge.
- 2 pork chops
- 2 cups small kale leaves
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. garlic cloves (minced)
- 1 cup grits
- 2 Tbsp. butter
- 4 cups heavy cream
- 1 cinnamon stick
- 1 dried ancho pepper
- 3 Tbsp. salt
- 3 Tbsp. Northwood chicken seasoning
- 1 Egg
- Cast iron skillet
- Measuring cups and spoons
- Pot holder
- Small pot
- Egg ring mold (optional)
- In a small pot melt your butter
- Add cinnamon stick, 2 tsp. salt, ancho pepper and heavy cream
- Bring the liquid up to a slight boil and add your grits
- Whisk the grits until mixture begins to thicken
- Put grits over a low flame for 15 mins
- Remove cinnamon stick and ancho pepper before serving
- Heat up a cast iron skillet with 1 Tbsp. olive oil
- Over a medium heat add your garlic and kale
- Cook for 2 mins, stirring continuously with tongs
- Deglaze the pan with apple cider vinegar
- Set aside to serve
- Heat up 1 Tbsp.olive oil in the cast iron skillet
- Season each side of the pork chop with Northwood seasoning
- Carefully lay each pork chop down in cast iron skillet
- Cook for 2 min on each side
- Remove from pan and let rest on a cutting board or plate.
- Serve immediately
- Using the ring mold fry a sunny side up egg.
Using a large white plate or something similar. Place two scoops of the grits in the center of the plate. Using your spoon create an oblong well in the grits. Place a medium sized portion of the garlic kale draping across one side of the grits. Take a pork chop and lean it against the kale in the center of the plate. Add a sunny side egg and serve. Check out all of mine and Max’s adventures on social media & other internet outlets.
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