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Dec. 5th, 2022 01:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pork Chops with Radicchio Slaw.
4 1" boneless pork chops
salt and pepper
1 Tbsp red wine vinegar
1 Tbsp coarse mustard
1 Tbsp maple syrup
1 head radicchio
4 Tbsp butter
1 shallot, sliced
no garlic (Ha! I used... none.)
1 (sweet) apple
2 Tbsp parsley
Season chops generously with salt and pepper on both sides. In a medium bowl, combine the vinegar, mustard, and maple syrup.
Heat oven to 350°. Heat a cast iron skillet over medium heat. Add quartered radicchio wedges, charring for 2 minutes per side. Remove to a cutting board and slice into thin strips. Slice the apple into batons. Mix the radicchio into sauce with salt, parsley, and the apple.
Swirl 3 Tbsp butter into the skillet. Sear pork for 3 minutes per side. Roast in the oven for 3-4 minutes. Set chops aside. Cook shallot and garlic in skillet for 3 minutes; pour into radicchio bowl. Divide the slaw between 4 plates, slice chops across the grain and plate over the slaw. Serve warm.
What worked: This was showy for the relatively minimal effort: a good winter dish. We didn't find shallots, so I used part of a red onion.
What didn't: I forgot to slice the pork chops, but we did that ourselves. Slicing and fanning the pork would be showier.
It would have been better with a couple cloves of garlic, and a sweeter apple to stand up to the bitter of the radicchio. I'm often a fan of finishing with a dash of Aleppo pepper for its color and citrusy hot notes.
While the radicchio was burgundy, everything else was a bit beige (and the cooked radicchio lost some of its color). I'd want to serve a bright vegetable alongside, like corn, carrots, or green beans. Although different types of radicchio might hold their color differently.
Will I make it again? Yes, this will go into the fall/winter rotation.
4 1" boneless pork chops
salt and pepper
1 Tbsp red wine vinegar
1 Tbsp coarse mustard
1 Tbsp maple syrup
1 head radicchio
4 Tbsp butter
1 shallot, sliced
no garlic (Ha! I used... none.)
1 (sweet) apple
2 Tbsp parsley
Season chops generously with salt and pepper on both sides. In a medium bowl, combine the vinegar, mustard, and maple syrup.
Heat oven to 350°. Heat a cast iron skillet over medium heat. Add quartered radicchio wedges, charring for 2 minutes per side. Remove to a cutting board and slice into thin strips. Slice the apple into batons. Mix the radicchio into sauce with salt, parsley, and the apple.
Swirl 3 Tbsp butter into the skillet. Sear pork for 3 minutes per side. Roast in the oven for 3-4 minutes. Set chops aside. Cook shallot and garlic in skillet for 3 minutes; pour into radicchio bowl. Divide the slaw between 4 plates, slice chops across the grain and plate over the slaw. Serve warm.
What worked: This was showy for the relatively minimal effort: a good winter dish. We didn't find shallots, so I used part of a red onion.
What didn't: I forgot to slice the pork chops, but we did that ourselves. Slicing and fanning the pork would be showier.
It would have been better with a couple cloves of garlic, and a sweeter apple to stand up to the bitter of the radicchio. I'm often a fan of finishing with a dash of Aleppo pepper for its color and citrusy hot notes.
While the radicchio was burgundy, everything else was a bit beige (and the cooked radicchio lost some of its color). I'd want to serve a bright vegetable alongside, like corn, carrots, or green beans. Although different types of radicchio might hold their color differently.
Will I make it again? Yes, this will go into the fall/winter rotation.
