Text 22076, 89 rader
Skriven 2014-12-22 08:34:12 av Dave Drum (1:261/38.0)
Ärende: BH+G 2227
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Raspberry-Glazed Pork Chops w/Pickled Onions
 Categories: Pork, Fruits, Herbs, Vegetables, Wine
      Yield: 4 servings

      4 c  Cold water
      3 sm Onions; thin sliced, in
           - rings; divided
    1/4 c  Pure maple syrup; divided
    1/4 c  + 1/4 ts kosher salt;
           - divided
      1    Bay leaf
      1 cl Garlic; crushed
      4    Bone-in, center-cut pork
           - loin chops; 3/4" thick
    1/4 c  Raspberry or red-wine
           - vinegar
      2 ts Fresh thyme leaves; divided
    1/4 ts Coarse ground pepper; more
           - to taste
      3 c  Fresh raspberries; divided
    1/2 c  White wine
      1 tb Balsamic vinegar
      1 tb Extra-virgin olive oil

  Combine 2/3 cup water, 2/3 cup onions, maple syrup, 1/4
  cup salt, bay leaf and garlic in a large bowl or large
  sealable plastic bag. Add pork chops; turn to combine. (If
  brining in a bag, place the bag in a large bowl.) Marinate
  in the refrigerator, turning the meat once or twice, for 2
  to 8 hours.

  Whisk raspberry (or red-wine) vinegar, 2 tablespoons maple
  syrup, 1 teaspoon thyme, 1/8 teaspoon salt and pepper
  together in a medium bowl. Add 23 cup onions; toss to coat
  well. Refrigerate, stirring once or twice, while the pork
  is brining.

  About 15 minutes before you're ready to cook the pork
  chops, combine 1 1/2 cups raspberries, the remaining 2/3
  cup onions, wine, 2 tablespoons maple syrup, balsamic
  vinegar and 1/4 teaspoon pepper in a blender or food
  processor. Blend or process until pureed. Pour the sauce
  through a fine-mesh sieve into a small bowl; stir and
  press on the solids to extract all the sauce. Stir in the
  remaining 1 teaspoon thyme.

  Remove the pork chops from the brine and pat dry. (Discard
  brine.) Sprinkle both sides with the remaining 1/8
  teaspoon salt and a generous grinding of pepper.

  Place a large cast-iron or heavy-bottomed skillet over
  medium-high heat until hot enough to sizzle a drop of
  water on contact. Add oil and tilt the pan to coat the
  surface. Add the pork chops and cook until browned, 2 to 3
  minutes per side. Transfer the chops to a plate; tent with
  foil to keep warm.

  Reduce heat to medium, add the raspberry sauce and boil,
  stirring constantly, until the sauce is reduced by half,
  about 3 minutes. Taste and add 1 to 2 tablespoons maple
  syrup if the sauce is too tart.

  Return the chops and any accumulated juices to the pan and
  cook on medium heat, turning the chops to coat with the
  sauce, 1 to 2 minutes.

  Drain the pickled onions (discard the pickling mixture or
  save for another use). Gently toss with the remaining 1
  1/2 cups raspberries. Serve the chops with the pan sauce
  and top with the pickled onions and raspberries.

  MAKE AHEAD TIP: Brine pork chops (Step 1) for up to 8
  hours. The brined chops, patted dry, can be wrapped in
  plastic and refrigerated for up to 2 days.

  EatingWell.com | August 2014

  MM Format by Dave Drum - 15 August 2014

  Uncle Dirty Dave's Archives

MMMMM

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