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Iron Chef America
Pork Chop with Apple Slaw and Sweet Potato Puree
Serves 4 |
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Sauce
2 ounces
flour
2 ounces melted butter
1/2 Fiji or Red Delicious apple, peeled and finely shredded
1/2 quart beef stock
1/2 quart organic apple cider
1 quart veal stock
1/2 bottle dry red wine
2 sprigs fresh thyme
3 cloves garlic, peeled and halved
1/2 a yellow onion
Salt and freshly
ground pepper
2 T apple butter
1.
In small pan, combine flour and butter to make a roux.
2.
Add apple, liquids, thyme, garlic, and onion and simmer to reduce by half.
3. Strain, discarding solids.
4.
Season to taste with salt and pepper and stir in apple butter.
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Apple Slaw
1/2
cup cider
1/2 cup sour cream
2 T heavy cream
1 T cider vinegar
Salt and white pepper
1
Fiji apple, unpeeled, cut into thin strips
1
cup EACH green, red, and Napa cabbage, outer leaves removed, halved and
shaved
Combine all ingredients.
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Sweet Potato Mash
2
large sweet potatoes, washed and peeled
1 small russet potato, washed and peeled
1 yellow onion, peeled, cored, and chopped
1/4 cup whole milk
1/4 cup apple cider
3 Fiji, Red Delicious, or Pink Lady apples, peeled, cored, and chopped
4 ounces (1/2 stick) unsalted butter
2 T brown sugar
1/2 tsp cinnamon
Salt to taste
1.
Cut all potatoes into medium chunks.
2. Place
a 3-quart saucepan over high heat. Add the potatoes, apples, and onion and
fill with water to cover 2” over the top of the potatoes.
3. Bring
to a rolling boil and cook until potatoes are semi-soft to the fork.
4. Turn
off burner and remove pan from heat. Strain liquids.
5. Place
cooked potatoes, apple, and onion in a food processor or blender.
6. Stir
in cinnamon, milk, cider, brown sugar, and butter.
7. Puree
until smooth. If mixture is too thick, add cider in small increments.
8. Taste
and season with salt. |
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Pork Chops
6 1”
thick pork chops, Frenched
1. Preheat
oven to 4500.
2.
Heat a
ridged grill pan over high heat. Place chops in the pan, laying on a
diagonal against the ridges.
4.
Sear 2 minutes on each side, laying the second side one quarter turn from the first
to set the sear marks.
5.
Remove
chops to a baking pan and place in the preheated oven about 20 minutes,
until cooked through.
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©Tarbell’s 2006
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