Berkshire Pork Chops With Pan Fried Fingerling Potatoes And Wilted Kale Recipes

GRILLED BERKSHIRE PORK CHOP WITH MERLOT SAUCE

Steps:

• To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
• To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
• To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
• Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

BERKSHIRE PORK CHOPS WITH PAN-FRIED FINGERLING POTATOES AND WILTED KALE

Steps:

• Fill a large saucepan with 8 cups water and add garlic, rosemary, and 1/4 cup salt; bring to a boil over medium-high heat and cook until salt dissolves. Remove from heat and let cool to room temperature. Place pork in brine mixture so that it is fully immersed in the liquid. Cover and transfer to refrigerator; chill at least 12 hours and up to 24 hours. Remove from brine, rinse, and pat dry.
• Preheat oven to 350 degrees.
• Cover exposed ends of pork bones with aluminum foil to prevent them from charring during cooking; tie kitchen twine crosswise around roast, evenly spacing between the bones. Season with salt and pepper. Heat a large cast-iron skillet over medium-high heat; add 2 tablespoons canola oil. When oil is hot, add pork, fat side down; cook, turning on all sides, to form a crust. Transfer skillet to oven and continue cooking until pork reaches an internal temperature of 130 degrees on an instant-read thermometer, about 45 minutes.
• Meanwhile, bring a medium pot of water to a boil over high heat. Generously salt water and return to a boil. Add potatoes to boiling water and cook until fork tender. Drain and pat dry.
• Heat remaining 2 tablespoons canola oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent. Add potatoes and cook, stirring, until potatoes are caramelized, about 10 minutes. Remove from heat; season with salt and pepper. Just before serving, stir in chives.
• Remove pork from oven and transfer to a cutting board; let stand, in a warm place, for 10 minutes. Drain off any excess fat from skillet. Place skillet over medium-high heat and add pancetta; cook until fat is rendered, about 3 minutes. Add kale to skillet and cook until kale is wilted and heated through, about 2 minutes. Add vinegar and toss to combine; season with salt and pepper and remove from heat.
• Cut pork roast in half between bones to form two double chops; place each, bone side up, on a serving plate. Divide kale and potatoes evenly between the two plates and serve immediately with mustard and cornichons.

ROASTED HERITAGE BERKSHIRE PORK CHOPS WITH APPLE PAN SAUCE

Steps:

• Preheat the oven to 350ºF.
• Pat the pork chops dry and sprinkle with salt and pepper.
• In an ovenproof pan, put in 1 tablespoon of butter and olive oil, and on high heat, sear the pork chops for 2 minutes on each side, until nice and brown.
• Spoon out most of the fat in the pan and put the pan in the oven.
• Roast the pork chops for 10 minutes, until the internal temperature is 140ºF. It may take less time. Berkshire pork is best at this temperature, which is lower than the USDA recommended temperature of 160ºF. If you are a concerned person, then you are better off sticking with 160ºF. NOTE: cooking time may vary depending on thickness of chops.
• A couple minutes before you think the pork chops are done, you can peel, core and chop the apple into little pieces.
• Take the pan out of the oven, remove the pork chops and keep warm.
• In the now empty pan used to roast the pork, put back on a burner on medium-high heat, and then add the apples, sage and remaining tablespoon of butter. Caramelize for a minute or two.
• Add the Calvados and reduce by half to burn off the alcohol.
• Add the demi-glace, any juices in the bowl from the reserved pork, and salt and pepper. Reduce for minute or two until it is nice and thick.
• Spoon the sauce and apples over the pork chops and serve.
• Serving suggestions: Serve with Boiled carrots and potatoes.