Dec 1, 2008 -- James Beard House featured chef Craig Hopson created this juicy and mouthwatering pork chop with deliciously crisp homemade potato chips.
4 cups water
1/4 cup brown sugar
1 2-inch piece of fresh ginger
4 teaspoons salt
1 teaspoon coriander seeds
Pinch of dried thyme
Pinch of chile flakes
2 tablespoons soy sauce
4 pieces bone-in pork chops
2 cups wood chips for smoking
Brown Butter Ketchup Sauce
½ cup veal stock
½ red bell pepper, finely chopped
2 tablespoons ketchup
Pinch of salt
4 tablespoons butter, cubed
1 teaspoon sherry vinegar
A few drops of Tabasco® or other hot sauce to taste
6 fingerling potatoes
3 cups vegetable oil
¼ cup parsley leaves
2 tablespoons chervil leaves
1 tablespoon mayonnaise
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.
To make the potato chips, use a mandolin to slice the potatoes paper-thin lengthwise. Rinse the potato slices well under fresh water and allow to dry on absorbent towels. Heat vegetable oil in a deep, heavy pot over medium-high heat until it reaches 300 degrees F. Fry the potatoes in batches until crispy and golden brown, about 3 minutes. Transfer to absorbent paper towels and sprinkle with salt. Transfer to a small mixing bowl and add toss with the parsley, chervil, and mayonnaise and toss.
Heat a grill or grill pan to medium high. Grill the pork chop for approximately 10 minutes on each side until medium; allow to rest for 5 minutes. Place a pork chop on each plate and serve with the sauce and potato chips.
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