by Chef Ken Goff
1 Tbsp. clarified butter
1 Tbsp. canola oil
1/2 cup finely sliced shallot
2 cups water
1 cup dark meat stock
6 oz. white wine
1/2 cup orange juice
1/2 cup chicken stock
2 Tbsp. soy sauce
1 cup dried tart cherries
1 Tbsp. black peppercorns
3 thin slices fresh ginger, peeled
3 whole star anise
1 cinnamon stick, about 2-1/2 inches, crushed
1/2 bay leaf
2 oz. (4 tablespoons) whole butter
2 Tbsp. clarified butter
2 Tbsp. canola oil
Kosher salt and freshly ground black pepper to taste
8 (7 oz.) boneless center cut pork loin chops, 1/16 inch trim
Procedure for Sauce:
In a non-reactive pan place 1 Tbsp. each clarified butter and canola oil and heat over medium flame. Add shallots and cook until very well browned and crisp. Add all other sauce ingredients except whole butter and bring to a boil. Reduce heat to a simmer and cook 40 minutes. Remove bay leaf and purée smooth in a blender and put through a fine sieve.
Procedure to Finish:
Preheat oven to 400 degrees F. Heat 2 Tbsp. each clarified butter and canola oil in wide sauté pan. Meanwhile season both sides of the pork chops with salt and pepper. When sauté pan is hot, place meat, not crowding, in pan and sear for about 2 minute on a side or until nicely browned.
Place pan in oven and cook for about 8 minutes or until meat is about medium well. Remove pork to a cutting board. Pour off any fat from pan and sauce base. Bring sauce to a boil and reduce until just slightly thickened. Whisk in 2 oz. whole butter.
After pork chops have rested for about a minute, slice each into 5 pieces, cutting on the bias. Place a sliced pork chop on each of 8 plates and pour sauce around.
Kate's Global Kitchen for June, 2001:06/02/01 One Husky Little Tomato: Mexico's Tomatillo Unwrapped
Coming in July-August: The Big Grilling Guide & The Haiku of Food Contest
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created June 2001
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