Chef's Table Recipe: Mushroom Crumble
Try this Appetizer at Your Next Dinner Party
Dec 1, 2008 — -- James Beard House featured chef Craig Hopson created this juicy and mouthwatering pork chop with deliciously crisp homemade potato chips.
Serves 4
INGREDIENTS:
To make the brine for the pork chops, combine the water, brown sugar, ginger, salt, coriander, thyme, chile flakes, and soy sauce in a pot and bring to a boil. Strain and allow to cool.
Once the brine has cooled, place the pork chops in the brine for 24 hours.
Remove pork from the brine and pat dry. Using a 3 pc steamer set, place the pork chops in the ventilated section.
Place 2 cups of wood chips in a frying pan and turn the flame on high and continue until they smoke. Transfer the wood chips to the bottom section of the steamer with the lid on and the pork chops in the ventilated section. Leave for 30 minutes. Transfer pork to a platter and cover until you are ready to cook them.
To make the brown butter ketchup sauce, bring the veal stock to a simmer. Add the peppers, ketchup, and salt. In a separate pan over medium heat, cook the butter, swirling it around occasionally, until it is a deep brown, but not burnt, about 4 minutes. Add the vinegar and remove the pan from the heat. Place the stock mixture in the blender and puree until smooth, then add the butter mixture and combine. Season with a few drops of Tabasco.
Related Stories
ABC News Live