Grilled pork chop

Serve with Auction Lot 11

with roasted butternut squash, potatoes, fennel, and herb whole grain mustard sauce

Yield: 4 portions

Ingredients – for the Pork Brine

4 ea. 8 oz Pork Chops, 1” thick Trimmed & Frenched
1 ea. Bay leaf
1 tsp. ea. Fresh Thyme, Oregano & Parsley, finely chopped
1 cl Garlic, mashed
1 ea. Orange and lemon zest
2 ¼ Tbsp. Sugar
1 ½ Tbsp. Salt
¼ cup Hot water
1 ¾ cup Ice water

Ingredients – for the Squash Mixture

1 lb Butternut Squash, peeled, cut in 1” cubes
1 lb Red Potatoes, cut in 1/8 ths
2 ea. Fennel Bulbs, cut into 1” cubes,
1 Tbsp. Thyme, chopped
3 oz. Extra Virgin Olive Oil
to taste Salt and Pepper
½ lb. Baby spinach

Ingredients – for the Herb and Mustard Sauce

¼ cup Italian Parsley, chopped
1 Tbsp. Oregano, chopped
1 Tbsp. Shallots, fine dice
2 Tbsp. Extra virgin olive oil
1 ea. Lemon, zest
1 Tbsp. Whole Grain Mustard
to taste Salt and Pepper

Method

  1. For the brine: Combine hot water, salt, sugar, garlic, zest and herbs. Mix until the salt & sugar dissolve. Add the ice water. Stir until the ice dissolves and the water is cool. Add the pork chops. Let sit for 6 hours.
  2. For the Herb and Mustard Sauce: Combine the parsley, oregano, shallots, extra virgin olive oil, lemon zest, mustard and salt and pepper to taste. Set aside.
  3. For the Squash: Place the squash, potatoes and fennel in separate bowls. Toss each with 1 oz of olive oil, salt, pepper and 1 tsp. of chopped thyme. Place in a single layer on a sheet pan and roast in a 400°F oven. Turn every 15 minutes until tender and golden brown. (approximately 30 min) Remove from the oven, let cool slightly.
  4. To Serve: Preheat a grill to medium high. Remove the pork chops from the brine. Pat dry. Place the chops on the grill. Cook for 5 – 10 minutes, then turn and let cook the rest of the way to 143°F. Cover the meat with foil and keep in a warm spot for 10 minutes to rest.
  5. Place the squash mixture back into a hot oven to heat through. Toss with the baby spinach to wilt. Adjust the seasoning. Place the squash mixture in the center of the plate, lean the pork chop against the squash and top with the sauce.
    Sit down, have a glass of wine, relax and enjoy!

Source: Chad Hendrickson, Hess Collection Winery 2009