Exotic Asian flavors come together to complement the rich texture of these juicy chops.
.Ingredients:
Rice Vinegar Brined Chop
4 (10 oz) Chairman’s Reserve® Pork chops
1 tablespoon olive oil
marinade
¼ cup rice wine vinegar
1 tablespoon fish sauce
3 tablespoons soy sauce
6 tablespoons mirin
1 tablespoon sesame oil
Peels of 3 limes
6-inch lemongrass
12 garlic cloves
6 ginger slices
1 ½ teaspoons white pepper
Thai Basil Butternut Squash
20 oz butternut squash
1 tablespoon olive oil
1 ½ teaspoons kosher salt
¾ teaspoon fresh ground black pepper
2 teaspoons ginger, minced
2 teaspoons garlic, minced
1 ½ teaspoons shallot, minced
4 teaspoons Thai basil, chopped
1 tablespoon green onion, chopped
Japanese Eggplant Puree
32 oz Japanese eggplant
⅓ cup olive oil
6 teaspoons kosher salt
4 teaspoons fresh ground black pepper
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4 teaspoons mirin
2 teaspoons sesame oil
¼ cup green onion, chopped
1 teaspoon sesame seeds
Directions:
Rice Vinegar Brined Chop
- For the marinade, whisk together the wet ingredients in a medium mixing bowl.
- Peel 3 limes, rough slice and crush the lemon grass, crush the garlic, and slice a decent sized piece of ginger into 1/16-inch thick slices.
- Transfer these vegetables, as well as the white pepper to the mixing bowl and stir well.
- Place the pork chops in a vacuum bag and pour the marinade in. Take care that all the ingredients are evenly dispersed in the bag. Seal the vacuum bag and let marinate for 24 hours.
- At time of cooking preheat an oven to 350°F. Remove the chunky marinade vegetables and heat the olive oil in a heavy bottomed saute pan over high heat.
- Sear the pork chops for approximately 3 to 5 minutes per side. Be cautious, the marinade will burn quickly if unattended. Transfer the chops to an oven tray with a rack in it and roast them for approximately 25 minutes or until an internal temperature of 130°F has been achieved.
- Let the chops rest for at least 10 minutes before serving.
Thai Basil Butternut Squash
- Preheat oven to 350°F. Peel and seed the squash. Cut the squash into 1-inch cubes or half-moon slices and transfer to a medium sized mixing bowl.
- Add the oil, salt, pepper, ginger, garlic and shallots. Mix the squash well until all pieces are evenly seasoned. Scrape the squash out onto an oven tray lined with parchment.
- Roast squash for 40 to 45 minutes or until it is fork tender. Remove from the oven tray and serve with a garnish of chopped Thai basil and green onion.
Japanese Eggplant Puree
- Preheat oven to 350°F and line an oven tray with parchment paper.
- Lengthwise, cut the eggplants in half and rub with oil, salt, pepper, ginger and garlic.
- Place the eggplant on the parchment paper flesh side down. Roast for an hour or until very tender and mashable.
- When the eggplant is cool enough to handle, scoop the flesh into a medium mixing bowl and add the mirin and sesame oil. Mash the eggplant with two forks for a couple minutes, or until a desired consistency has been achieved.
- Serve the puree with chopped green onions and sesame seeds.
