Pickle Schnitzel Pickle Brined Pork Chops With Sweet And Spicy Peppers Recipes

PICKLE-BRINED PORK CHOPS WITH MUSHROOM ESCABECHE AND SMASHED POTATOES

Steps:

• For brining the pork chops: Combine the salt, sugar, peppercorns, bay leaves, garlic, lemon peels and parsley with 3 quarts water in a large pot or bowl and whisk together. Add the pork chops, cover and refrigerate for at least 24 hours, turning once halfway through. This may seem like a long time, but these are seriously big pork chops. Brining will make your pork so tender and flavor it throughout.
• For the smashed potatoes: Place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Melt the butter with the half-and-half in a small saucepot over low heat. Add to the potatoes along with the cream cheese and season with salt and pepper. Smash with a potato masher and set aside, keeping warm until ready to serve.
• For the mushroom escabeche: Heat the canola oil in a large saute pan over high heat. Add the mushrooms and saute until lightly browned in spots, 2 to 3 minutes. Season with salt and pepper, remove from the heat and reserve. Heat the olive oil in a small saucepot over medium heat and saute the garlic and shallots until softened, 2 to 3 minutes. Add the vinegar, sugar, chili flakes and lemon zest and juice. Bring to a simmer and then turn off the heat. Return the reserved mushrooms to the pot, toss to combine and absorb all of that flavor. Garnish with parsley.
• For preparing the pork chops: Preheat the oven to 350 degrees F. Heat a grill pan over high heat. Remove the chops from the brine and dry completely with paper towels. Drizzle with canola oil and sprinkle liberally with salt and pepper. Place the chops on the grill and sear until browned, 5 to 6 minutes on each side. Transfer to a sheet tray and finish cooking in the oven until an internal temperature reaches 135 to 140 degrees F on an instant-read thermometer, 15 to 20 minutes. Transfer to a plate and tent with foil. Let rest 5 to 10 minutes.
• Serve the pork chops over the smashed potatoes and top with the mushrooms.

PICKLES & PEPPERS

Steps:

• Put 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 1 cup flour, the beer and Cajun seasoning. Let the batter sit for 5 minutes.
• Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
• Dredge the pickles and peppers in the flour, shaking off any excess. Dip into the batter and coat completely, then transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve.

DINNER ESSENTIALS: PORK SCHNITZEL WITH A TWIST

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: Schnitzel is a traditional German dish, typically made with boneless pork chops. This is not Wienerschnitzel... Authentic Wienerschnitzel is made with veal, not pork.
• 3. Gather Your Ingredients.
• 4. Take the pork chops, place them in the pickle juice, and allow them to marinate for 6 - 8 hours, but no more than 24 hours.
• 5. Chef's Note: This step is optional; however, it adds another level of flavor to this traditional dish.
• 6. Chef's Note: If you don't have any spare dill pickle juice lying about, you can use the brine from this recipe. It's what I use. https://www.justapinch.com/recipes/side/side-vegetable/easy-peasy-dill-pickles.html?p=1
• 7. Remove the pork chops from the brine and pat dry.
• 8. Place between two pieces of wax paper, and pound them into an even thickness of about 1/8 inch (.3cm).
• 9. Chef's Note: The pounding part is fun... it allows you to release all those frustrations you've been holding in. So pound away.
• 10. Add the flour to a dish.
• 11. Beat the egg with the milk, and add to a second dish.
• 12. Add some salt and pepper to the breadcrumbs, and add to a third dish.
• 13. Add about 1/4 inch (.6 cm) of oil to a sauté pan, and over medium heat.
• 14. Chef's Tip: The ideal temperature for cooking is between 225 - 235f (107 - 112c)... higher than this and the breading will burn before the pork cooks; lower than this and the breading won't crisp up.
• 15. Coat the pork with the flour, and shake off any excess.
• 16. Coat the pork with the egg/milk mixture, and shake off any excess.
• 17. Coat with the breadcrumbs, and shake off any excess.
• 18. Place into the hot oil.
• 19. Chef's Note: Do not let the pork rest after coating. If you do, the crust will be soggy.
• 20. Cook for about 2 - 3 minutes per side, until nice and golden brown.
• 21. Drain on a paper towel, for 1 - 2 minutes before serving.
• 22. PLATE/PRESENT
• 23. Place on a plate with your favorite sides, add a few slices of lemon, and go for it. Enjoy.
• 24. Keep the faith, and keep cooking.