Berkshire Pork Chops With Pan Fried Fingerling Potatoes And Wilted Kale Recipes

BERKSHIRE PORK CHOPS WITH PAN-FRIED FINGERLING POTATOES AND WILTED KALE

Steps:

• Fill a large saucepan with 8 cups water and add garlic, rosemary, and 1/4 cup salt; bring to a boil over medium-high heat and cook until salt dissolves. Remove from heat and let cool to room temperature. Place pork in brine mixture so that it is fully immersed in the liquid. Cover and transfer to refrigerator; chill at least 12 hours and up to 24 hours. Remove from brine, rinse, and pat dry.
• Preheat oven to 350 degrees.
• Cover exposed ends of pork bones with aluminum foil to prevent them from charring during cooking; tie kitchen twine crosswise around roast, evenly spacing between the bones. Season with salt and pepper. Heat a large cast-iron skillet over medium-high heat; add 2 tablespoons canola oil. When oil is hot, add pork, fat side down; cook, turning on all sides, to form a crust. Transfer skillet to oven and continue cooking until pork reaches an internal temperature of 130 degrees on an instant-read thermometer, about 45 minutes.
• Meanwhile, bring a medium pot of water to a boil over high heat. Generously salt water and return to a boil. Add potatoes to boiling water and cook until fork tender. Drain and pat dry.
• Heat remaining 2 tablespoons canola oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent. Add potatoes and cook, stirring, until potatoes are caramelized, about 10 minutes. Remove from heat; season with salt and pepper. Just before serving, stir in chives.
• Remove pork from oven and transfer to a cutting board; let stand, in a warm place, for 10 minutes. Drain off any excess fat from skillet. Place skillet over medium-high heat and add pancetta; cook until fat is rendered, about 3 minutes. Add kale to skillet and cook until kale is wilted and heated through, about 2 minutes. Add vinegar and toss to combine; season with salt and pepper and remove from heat.
• Cut pork roast in half between bones to form two double chops; place each, bone side up, on a serving plate. Divide kale and potatoes evenly between the two plates and serve immediately with mustard and cornichons.

PORK CHOPS WITH POTATOES

Steps:

• Heat the oven to 325 degrees F/160 degrees C.
• Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.
• Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.

GRILLED BERKSHIRE PORK CHOP WITH MERLOT SAUCE

Steps:

• To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
• To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
• To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
• Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

PAN-ROASTED PORK CHOPS & POTATOES

Steps:

• Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

FRIED PORK CHOPS WITH POTATOES AND ONIONS

Steps:

• Wash chops, pat dry. Dip in flour, then egg, then breadcrumbs. Heat oil, and add potatoes, and onions. Place breaded chops on top, and let cook slowly over medium heat. Once chops begin to brown, give the pot a "stir", so that any browned potatoes can rise up to the top, and the chops can continue to brown evenly. Drain on a paper towel, and serve one chop with a side of onions and potatoes.
• I like to seve this with a dollop of sour cream, and some green beans!

SKILLET PORK CHOPS WITH POTATOES AND ONION

Steps:

• Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
• In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
• Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

ROASTED HERITAGE BERKSHIRE PORK CHOPS WITH APPLE PAN SAUCE

Steps:

• Preheat the oven to 350ºF.
• Pat the pork chops dry and sprinkle with salt and pepper.
• In an ovenproof pan, put in 1 tablespoon of butter and olive oil, and on high heat, sear the pork chops for 2 minutes on each side, until nice and brown.
• Spoon out most of the fat in the pan and put the pan in the oven.
• Roast the pork chops for 10 minutes, until the internal temperature is 140ºF. It may take less time. Berkshire pork is best at this temperature, which is lower than the USDA recommended temperature of 160ºF. If you are a concerned person, then you are better off sticking with 160ºF. NOTE: cooking time may vary depending on thickness of chops.
• A couple minutes before you think the pork chops are done, you can peel, core and chop the apple into little pieces.
• Take the pan out of the oven, remove the pork chops and keep warm.
• In the now empty pan used to roast the pork, put back on a burner on medium-high heat, and then add the apples, sage and remaining tablespoon of butter. Caramelize for a minute or two.
• Add the Calvados and reduce by half to burn off the alcohol.
• Add the demi-glace, any juices in the bowl from the reserved pork, and salt and pepper. Reduce for minute or two until it is nice and thick.
• Spoon the sauce and apples over the pork chops and serve.
• Serving suggestions: Serve with Boiled carrots and potatoes.