Pork Chop with Rhubarb-Brachetto Mostarda
Italian Pork Chops
Write a review
Print
Ingredients
  1. 4 ea. Bone-in, Center-cut Pork Chops
  2. 4 Tbs. Extra Virgin Olive Oil
  3. 1 bunch Baby Carrots, roasted (Toss in olive oil, season with salt and pepper, roast
  4. on sheet tray in 350 degree oven until carrots are tender)
  5. 1 ½ c. Snap peas, blanched
  6. ¼ c. Pickled Red Onions (Bring ½ c. Red wine vinegar and ½ c. Sugar to a boil.
  7. Pour over ¼ c. Red Onions, julienned. Let sit to room temperature and store
  8. refrigerated.)
  9. 4-5 Mint leaves, torn into small pieces
  10. ¼ c. Smoked Marcona Almonds, roughly chopped
  11. ¼ c. Orange Juice
  12. 2 Tbs. Extra Virgin Olive Oil
  13. Rhubarb Mostarda (recipe below)
Instructions
  1. Season pork chops generously with salt and pepper. Heat a large sauté pan over medium high heat. Add 2 Tbs. of olive oil. When the oil is hot, add the pork chops to the pan. Sear on each side for 5 minutes, or until cooked to desired doneness. If the pan is too small, work in batches.
  2. Keep chops warm in a 200-degree oven. Meanwhile, heat the remaining olive oil in another large sauté pan. Add the roasted carrots and the snap peas. Heat the vegetables stirring frequently until they are hot.
  3. Remove from the heat. Add pickled red onions, mint leaves, marcona olives, orange juice and 2 Tbs. of olive oil. Toss together. Taste and adjust seasoning. Serve pork chops with the spring vegetables and garnish with the rhubarb mostarda.
Rhubarb Mostarda
  1. 2 Tbs. Yellow Mustard seeds
  2. 2 Tbs. Extra Virgin Olive Oil
  3. 4 c. Rhubarb, diced
  4. 1 c. Piemonte Brachetto D.O.C.
  5. Salt to taste
  6. Sugar to taste
  7. Heat a sauté pan over medium heat. Add mustard seeds and toast
  8. until fragrant. Add olive oil. When the oil is hot, add the rhubarb.
  9. Sauté until the rhubarb begins to soften. Add the Piemonte Brachetto
  10. D.O.C. and reduce almost completely. Rhubarb should be very soft
  11. and almost look like a puree. Season with salt and sugar to taste.
  12. The mostarda should be slightly sweet and sour. Store refrigerated,
  13. but serve it at room temperature.
Gabriel's Food and Wine https://www.gabrielsfoodandwine.com/