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Lexington Farmers' Market Recipes
All
original recipes provided here are courtesy and copyright
Chef Liza Connolly and the Lexington Farmers' Market
May 23, 2006
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Rhubarb
and Ginger Chutney
with Brined Pork Chops
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* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
Rhubarb
and Ginger Chutney
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*1
sweet onion, sliced and carmelized
*5 stalks rhubarb, washed,
trimmed and cut into 1 inch segments
1 orange: grate and reserve rind; squeeze and reserve juice
4 inch piece fresh ginger, grated
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8
rounds candied ginger, diced
1/2 cup sugar
1/4 cup cider vinegar
1/2 dried cranberries
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In a non-reactive sauce pot, carmelize onion. Add
the remaining ingredients and simmer on low for 20-30 min. Strain out fruit and
set aside. Reduce juices til syrupy
and add to reserved fruit. This brightens the color of the chutney and
strenthens the flavor. Serve warm
with pork chops (or duck).
If made ahead of time, cool before storing in refrigerator
Brined
Pork Chops
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(4) 4 oz.
pork chops
2 cups water
1 tbsp kosher salt
1/4 cup brown sugar
1/4 maple syrup
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*2
sprigs rosemary, sage and/or thyme
*4 cloves garlic, smashed
*1 chopped onion
1 Tbs. black peppercorns
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Put all ingredients in sauce
pot. Bring to a boil and turn off
heat. Remove pot from stove and
allow flavors to steep and brine to cool. Once
cool, add pork chops. Cover with plastic wrap and refrigerate over night.
To cook: remove chops from brine, wipe off any excess brine with paper
towel, to prevent spattering in pan. Heat
grill or oven -proof skillet. Add a
Tbs. or so of oil to skillet, sear chops on either side for 2-3 minutes, then
cover grill or put in oven for 8-10 minutes.
Chops should be frim to the touch when they have cooked through.
Let rest for 5 minutes before serving, for juciest chops. Serve with warm
chutney.
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