Pork Chop with Cipollini Onion, Squash, Pork Caramel and Fall Apple Salad
Recipe courtesy of Aleksiy Shalev, Executive Chef, Omaha (Neb.) Country Club.
Ingredients
- For Pork Chop
- blended oil - 1 Tbsp.
- Berkshire pork chop - 1, 14 oz.
- salt - to season
- half cracked pepper - to season
- butter - 2 Tbsps.
- For Pork Caramel
- sugar - 1/2 cup
- water - 1 Tbsp.
- fish sauce - 1/2 cup
- pork stock - 1 qt.
- apple cider vinegar - 1/2 cup
- bay leaf - 1
- sprig thyme - 1
- parsley stem - 1
- chile de arbol - 1
- lemon juice - 1
- For Cipollini Onion
- Cipollini onion - 1, peeled
- thyme sprigs - as needed
- oil - as needed
- salt - as needed
- pepper - as needed
- For Roasted Squash
- butternut squash - 1, diced
- oil - as needed
- salt - as needed
- pepper - as needed
- For Apple Salad
- apples - 5 to 6 each, ha moon slices, 2mm thick
- celery leaves - 4 to 5
- parsley leaves - 4 to 5
- red radish - 4 to 5, round slices, 2 mm thick
- olive oil - as needed
- fresh lemon juice - as needed
- salt - as needed
- pepper - as needed
Instructions
For Pork Chop
- Heat oil in a cast-iron pan over high heat, until it is about to or just begins to smoke.
- Season the pork chop with salt and half-cracked pepper and sear in the pan until dark golden (two to three minutes).
- Flip the chop and sear the other side for an additional two to three minutes.
- Add butter and lower the heat to medium-low.
- Baste the chip with the foaming butter until it reaches an internal temperature of 140°F, alternating sides every minute.
- Allow the chop to rest for seven to eight minutes before serving.
For Pork Caramel
- Combine sugar and water in a saucepot. Make light caramel.
- Add fish sauce, vinegar and stock.
- Add bay leaf, thyme, parsley and chile.
- Reduce by half and season with lemon juice. Strain.
- Chill/label/date and store in cooler.
For Cipollini Onion
- In a mixing bowl, toss onions with thyme, olive oil, salt and pepper.
- Cook on flattop or in a heavy-bottomed pot until caramelized and soft.
- Chill on a sheet pan.
For Roasted Squash
- In a mixing bowl, toss squash with oil, salt and pepper.
- Transfer to a sheet pan and bake at 400°F until caramelized.
Chef's Note: We buy our pork from a local farmer who raises Berkshire and Red Wattle breeds. I prefer the Berkshire breed for chops. They are amazing the way they are—no need for marinate or brine.
