Aleppo Pepperâroasted Pork With Shallot Vinaigrette Recipes

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

ROASTED PORK CHOPS WITH SERRANO HAM VINAIGRETTE

Steps:

• For vinaigrette:
• Cook bacon in large skillet over medium heat until fat is rendered, about 6 minutes. Remove bacon and reserve for another use. Transfer 1/3 cup bacon drippings to measuring cup (add vegetable oil to measure 1/3 cup if necessary).
• Boil broth in heavy small saucepan until reduced to 1 cup, about 10 minutes. Set aside. Heat 1 tablespoon oil in medium nonstick skillet over medium-low heat. Add shallot; sauté until tender, about 3 minutes. Add chopped ham, then brown sugar and vinegar. Increase heat to medium; stir until mixture is syrupy, about 2 minutes. Add reduced broth; boil until slightly reduced, about 3 minutes. Pour through strainer into same small saucepan; discard solids in strainer. Set vinaigrette aside.
• For pork chops:
• Preheat oven to 375°F. Sprinkle pork chops with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add pork chops to skillet; cook until golden brown, about 2 minutes per side. Transfer to roasting pan large enough to hold chops in single layer. Add thyme sprigs to pan; place in oven and roast until instant-read thermometer inserted into chops registers 150°F, about 8 minutes. Remove from oven; let stand while finishing vinaigrette.
• Rewarm vinaigrette over medium heat. Whisk in bacon drippings and Serrano ham. Season with salt and pepper. Place 1 pork chop on each of 6 plates. Drizzle with melted butter. Sprinkle with fleur de sel, if desired. Spoon vinaigrette over. Serve with potato gratins.

ALEPPO PEPPER-ROASTED PORK WITH SHALLOT VINAIGRETTE

Steps:

• Pork:
• Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork. Place in a large roasting pan. Cover and chill 12-24 hours.
• Preheat oven to 300°F. Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6-7 hours. Transfer to a cutting board and let rest at least 30 minutes before slicing.
• Do ahead: Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225°F oven (about 1 hour).
• Vinaigrette and assembly:
• Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 tablespoons water in a medium bowl. Season with salt and black pepper; serve with pork. Do ahead: Vinaigrette can be made 6 hours ahead. Cover and chill.

CREAMY SHALLOT AND PARSLEY VINAIGRETTE

Steps:

• Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

EASY SHALLOT VINAIGRETTE

Steps:

• Combine olive oil, red wine vinegar, shallots, honey, Dijon mustard, salt, and pepper in a jar with a lid. Shake until well combined.