Serves 4
I’ve prepared a recipe that showcases two Brunch stars: Pork and Pancakes. Enjoy!
Ingredients
- 4 each 12oz.Sterling®Silver Special Reserve Pork Chops
- Fresh Ground Black Pepper to taste.
- Salt to taste
- 8 each Nueske’s Bacon slices
- Fat reserved from cooking bacon
- ½ Cup All Purpose flour
- ½ t Baking powder
- ½ t Salt
- 1 t Cinnamon, ground
- ½ t Cloves, ground
- 4 T Fresh basil, chopped, divided use
- 2 T Fresh parsley, chopped, divided use
- 2 T fresh mint, chopped, divided use, reserve 4 nice sprigs for garnish
- 1 each Egg
- ¼ Cup Milk
- 2 Cups Zucchini, grated
- 2 each Scallions, sliced thin, 1” into green part
- 2 T Canola oil
- Reserved bacon fat
- 6 C Strawberries, washed, stem removed, cut in ½. Reserve 4 for garnish,
- 1 C Riesling or Balsamic Vinegar
- Maple syrup to taste
Method
Gastrique
This will take a little while so you should start it first.
- Puree the strawberries and place in a heavy bottomed sauce pan.
- Stir in the vinegar, cinnamon and cloves. Bring this to a boil then lower heat to a simmer. Reduce this mixture by at least ½ or until it is syrupy.
- Add 2 table spoons of basil and 1 each of the mint and parsley combine well.
- Add maple syrup to taste.
- Reserve in a warm place.
Pork Chops
- Heat oven to 400°F.
- Place a sauté pan over medium low heat that is large enough to hold all the chops easily or sauté in batches.
- Cook the bacon in the sauté pan until just crisp. Cook slowly so the pan doesn’t get too dark. Remove to paper towels. Reserve 3 tablespoons of the bacon fat to sear the pork chops. Rough chop the bacon when it cools. Set aside for the pancakes.
- Season the pork chops on one side with salt and about ½ teaspoon of pepper per chop.
- Heat the bacon fat to medium high.
- Sear chops on both sides until browned, about 2 minute per side.
- Remove the chops to a sheet pan and place them into the oven. Cook until the internal temperature reads 130° on a meat thermometer or about 8 minutes.
- Let the chops rest at least ten minutes before serving.
Pancakes
You can do this while the chops are cooking and resting.
- Stir flour, baking powder, salt, cinnamon, cloves and the remaining fresh herbs together in a mixing bowl.
- In another bowl beat together the egg and milk. Add zucchini, bacon and scallions. Add this to the dry ingredients, stir well to combine.
- In a large skillet, heat 1 tablespoon of the canola oil over medium heat.
- Place the batter into the pan with a tablespoon making a few pancakes at a time. Cook about 2 minutes on each side. Serve right away.
Plating
- Place 2 pancakes in the middle of a dinner plate then push them up a little towards 12 o’clock if the plate were a clock.
- Lean pork chop, pepper side up, against the pancakes.
- Drizzle about 2 tablespoons of the gastrique over everything.
- Garnish with a strawberry and a mint sprig.
Enjoy!
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