Charlies Chops Recipes

CHARLIE'S CHOCOLATE SYRUP

Steps:

• Combine water and sugar in a medium saucepan over medium heat. Bring to a simmer and cook until sugar is dissolved, about 3 minutes. Stir in both cocoa powders and vanilla bean paste until combined.
• Remove saucepan from the heat and allow to cool. Transfer syrup to a lidded jar.

CHARLIE CHEWIES

Steps:

• In a pot, combine butter, milk, cocoa powder, sugar and vanilla.
• Bring to a boil, and time for 2.5 to 2.75 minutes. Careful with this! As I said, you may need to experiment.
• After boiling, remove from heat and stir in oatmeal.
• Scoop out of pot like you would cookie dough and drop on to waxed paper.

CHARLIE'S SWEET ISLAND BRUSSELS SPROUTS

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Stir in Brussels sprouts, garlic powder, jerk seasoning, curry powder, and brown sugar. Cook and stir the Brussels sprouts, tossing them in the butter and seasonings, until tender, 5 to 10 minutes.

CHARDONNAY PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow bowl. Dip pork chops in bread crumbs to coat both sides; shake off excess. In a large skillet, heat oil over medium heat; cook chops 4-5 minutes on each side or until golden brown and thermometer reads 145°. Remove from pan and keep warm., In same pan, add green onions and garlic; cook and stir 1-2 minutes or until tender. Add chardonnay, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Stir in lemon juice and rosemary. Serve pork chops with sauce.

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.

CHARLIE'S CHOPS

Steps:

• Rinse each pork chop under cold water and pat dry with paper towel.
• Sprinkle both sides of each pork chop with all of the spices listed above.
• Grill on George Forman for 8 minutes or bake in oven for 6 minutes, flip, and bake an additional 6 minutes.