Chef Nancy Silverton shares recipe for pork shoulder with chipotle apple cider syrup

Silverton, the award-winning chef behind La Brea Bakery and Michelin star restaurant Osteria Mozza in Los Angeles, also has a new cookbook.
4:44 | 10/12/20

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Transcript for Chef Nancy Silverton shares recipe for pork shoulder with chipotle apple cider syrup
rich breakfast in hand here. We have chef Nancy silverton, the co-owner of a Michelle Lynn star restaurant in Los Angeles. She's showing us how to whip up a dish for fall from her new cookbook. Thank you for being with us, Nancy. We appreciate it. Great to be here. You're an award winning chef. You focus on Italian cuisine. Your new cookbook focuses on American cooking. What do you hope we learn? I hope you learn how to make great food, most with only a few ingredients. I'll be making for you today a pork chop. We use a shoulder blade chop. Today I have a pork loin chop with the bone in. You're putting this together -- it has chipotle and apple cider in there. Why the cider? There's a reason for that. When I think pork, I think apples. Lots of the dishes I do have whole fruit in it. In this case I get the flavor of the apples without the chunkiness of the fruit. I'm using apple cider vinegar, apple cider, all things fall. The chipotle is a chili that's already smoked. You can buy the chipotle whole as I did and I grind them in a spice grinder with coriander you can buy the powder as well. This is a simple rub of chipotle, salt and coriander. Nancy, keep cooking and walking us through it. We really smell the balsamic vinegar as well. Tell us how that's a compliment to the syrup. The balsamic vinegar is in there because of the color. I'm using apple cider vinegar and apple cider itself in my reduction and then the balsamic is there for the color because if you're going to use straight apple cider syrup such as this, you can see it's a very dark syrupy color. So that's what that vinegar is in there for the balsamic. This takes about 35, 40 minutes to reduce. So I'm going to get that reducing. This is before I'm starting my then I'm going to go ahead and do my onions. The onions I'm cooking in apple cider vinegar. I'm also going to add -- it's not in the recipe. If you're as lucky as I am to have rosemary growing in your garden and to have bay leaves, go ahead and add those. It will give it a great, great smell. Look at me. I'm fighting with my -- See that happens to me all the time. It's not just your stove. Couple bay leaves in there. Get those onions in there cooking. The onions are -- We cook them until they're The onions are cooking. The meat, you put the rub in. What do you do with the meat now? Okay. So the meat I've had out for about half an hour, 40 minutes, just to come up to temperature. Therefore I know when I cook it -- I like to cook my pork just slightly pink. It won't be cold in the center. This have been sitting out. Nancy, forgive us. We're out of time. We're eating the food and enjoying it. You can get the recipe on our website. The book is available tomorrow. Thank you so much. Ginger, over to middletown, Edison, a line of

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