Directions
Smoked Pork chop with red wine bernaise and goat feta
Details
- Prep Time:
20 min - Cook Time:
20 min - Ready Time:
40 min
Servings
Ingredients
- Thick cut organic pork chop
- Block of good quality goat feta cheese
- Soy sauce/brown sugar mixed 50/50
The Red Wine Béarnaise:
- 1/2 cup dry red wine
- 1 tablespoon black peppercorns
- 1 teaspoon minced shallot
- 4 tablespoons unsalted butter
- Fine sea salt and freshly ground white pepper
Directions
The Red Wine Béarnaise:
Combine the wine, vinegar, peppercorns, shallot, tarragon, and thyme in a saucepan, bring to a boil, and reduce the liquid to 2 tablespoons. Add the brown butter sauce to the reduced wine. Then gradually whisk in the butter.
Strain through a fine-mesh sieve into a small saucepan and season with salt and white pepper and set aside.
Method:
Start by painting on the soy brown sugar mix on the pork chop and season with kosher salt and pepper. Now notice I have cut into the fat about every inch to allow for some texture, the chop not to curl, it’s another place to create a crust and I think it looks good.
Now hot pan canola oil fry the pork chop on the first side until you have a nice dark crust turn over and put into a 375 degree oven for about 12 min to finish. Once the chop is done take out and let it rest for at least 5 min if not 10 min.
Now cut off the bone you can either eat it as a chef treat or place it on the side of the plate that will work fine. Now slice the chop against the grain and plate, drizzle the red wine béarnaise on and around the chop finished by some crumbled room temp goat feta.
You can serve this with any kind of veg or potatoes to make it a meal fit for a king.
Benny
Step by step in photos here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
