Empty My Fridge
How To Make Juicy Pork Chops | Chef Jean-Pierre
Ingredients
- Pork chop2
- Juniper berry · crushed8–10
- Garlic · crushed3–4 + 4
- Salt2 tbsp
- Soy sauce4 tbsp
- Sherry vinegar2 tbsp
- Brown sugar2 tbsp
- Approx. Water33 oz
- Butter2 oz + 2–3 oz + 2–3 oz
- Shallot · chopped2 tbsp
- Mushroom · sliced4 oz
- Sage · chopped1 tbsp
- Worcestershire sauce1 dash
- Beef stock2 cups
- Marsala½ cups
- Sweet potato · peeled chopped2
- Ginger · chopped1 tbsp
- Cumin · ground1 tsp
- Maple syrup1 tbsp
- Black pepperto taste
Instructions
- Mix all brine ingredients in a lasagna pan large enough to hold the chops side by side. Brine for 3 to 4 hours, no more than 6 hours.
- Pat the chops dry and cut a couple of slits in the fat cap so they don't curl.
- Season the chops with black pepper. Heat clarified butter or vegetable oil in a sauté pan and add the chops when hot.
- For the sauce, melt butter in a reduction pan and add the shallots, cooking until light golden brown. Add the mushrooms and sauté until all their liquid has evaporated. Add the sage, beef stock, Worcestershire sauce and soy sauce, then cook a few minutes over very low heat.
- If the sauce is too thin, stir in a little cornstarch diluted in a couple of tablespoons of water, adding it carefully until it reaches the right consistency. Add butter just before serving.
- For the potatoes, poach the sweet potatoes with the ginger and garlic in water until tender, then drain well.
- Transfer to a food processor and puree until very smooth. Add the ginger, cumin, maple syrup and black pepper.
- Add the butter just before serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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