Mushroom Smothered Pork Chop

August 4, 2015

A week ago, just as we were pulled into our driveway, a salesman from Meat Delivery company waylaid us. Daughter was hesitant but I was ready to have another source for steaks. Plus, the fridge had been bare since our mini vacation 2 weeks ago.... and I was too busy/ lazy to go shopping. Long story short, I bought some goodies from him. I got a selection of beef tenderloin, jumbo prawns, Ahi Tuna, Kobe Burgers and Boned in Pork Chop. The latter was the inspiration for tonight's dinner. 

I have been trying to recreate this  Pork Chop with a mushroom sauce that Helen Headke, my sister-in-law's mother used to serve us. Even my sister-in-law has lost the recipe. It has been so long since I had the dish, I don't remember exactly how it taste, only remembering how good it tasted. She used to serve it alongside with her Pasta Primavera. BH who also loves Helen's pork chop asked if this was her recipe. This is first version to the  Pork Chop and the mushroom BH has said he likes!! This is a tribute to Helen Haedke.

Pork Medallion with Ancient Grain Salad

We have been trying to eat less white rice, particularly at night. Lots of salad topped with grilled steak, shrimp or tofu. Lately, I have been cooking lots of couscous and quinoa. I bought a bag labelled as Quinoa Ancient Blend. Essentially, is a blend of quinoa, amaranth and millet. Cooked it the same way as quinoa. 1- 1 1/2 cup of liquid to 1 cup of quinoa. Today, I used the Green Chili Adobo and Roasted Garlic marinade I have in the fridge, to flavour the quinoa salad. The quinoa blend was nuttier than plain quinoa. Somewhat more filling.

Dried Pork Curry

Ingredients

1 pork tenderloin, cubed.

4 inches fresh ginger, coarsely grated

1 yellow onion, halved and sliced thinly

4 garlic cloves, smashed

2 teaspoon cracked black pepper

3 pieces cinnamon sticks

10 cardamons

6 cloves

2 1/2 tablespoon ground chilli

2 1/2 tablespoon ground cumin

1 tablespoon coriander

1 teaspoon salt

a few spring curry leaves

Method

Heat 2 tablespoon of oil over medium flame. Saute sliced onion until soft and translucent. Add garlic, cinnamon sticks, cracked peppercorns, curry leaves, the ground spices and salt. Saute until fragrant, stirring to combine and making sure it does not burn. Add 1- 2 more tablespoon of oil. Add pork tenderloin cubes. Stir to coat with spices and cook until cubes are brown. Stirring occasionally. Add 4 tablespoon of yogurt to the bottom of pan, deglazing the pan of the aromatics. Lower heat, cover and simmer until pork is tender and flavors develop, approximately 20 minutes. Remove cover and cook until most of gravy has evaporated.

Serve with rice and Smoky Spiced Eggplant

NB You can use beef, lamb or chicken in place of the pork.

Katsudon

The German adventure continues.......Schnitzel goes Eastern... becomes Katsudon!

Thanks to my talented German guest, I had a supply of cooked Pork Schnitzel in my fridge. Looking for an easy meal, I decided to use the schnitzel in place of pork katsu for Katsudon, a favorite Japanese meal of mine. I slice the schnitzel into 1/2 in strips. I laid the strips on top of the Katsudon sauce and served it over Japanese rice. Yum!

Tonkatsu

4 pork chop( or 4 precooked Schnitzel!)

Black pepper and salt for seasoning

2-3 tablespoon flour

1 egg, beaten

1-2 cups Panko breadcrumbs

Make shallow cuts along the rim of the pork chop to prevent curling during cooking. Pound the chops until thin. Lightly season both sides with black pepper and salt. Roll in flour, egg and lastly breadcrumbs. Fry until golden before turning over and browning the other side. Traditionally the chops are deep fried but I just pan fry mine.

Soup Stock

1 tablespoon sugar

100 ml Mirin

75-100 ml soya sauce

100 ml dashi (or chicken stock)

Put all liquid ingredients into a saucepan and bring to a boil.

NB. I used 100 ml soya sauce and found it too salty for my taste

Other ingredients

1 large onion, halved and sliced thinly

4 eggs, lightly beaten

Method

Saute onion slices until translucent. Pour over the liquid ingredients. Simmer until onion is soft. Put the sliced Tonkatsu (or Schnitzel) over the simmering sauce, keeping the shape of the Tonkatsu/ Schnitzel together. After a minute or so, pour beaten egg over the Tonkatsu/ Schnitzel. Cook until just set. Scoop one Tonkatsu/Schnitzel together with eggs and onions and gently placed over cooked rice. Top with more gravy if desired. Serve hot.

Pomegranate Pork Loin

The beautiful pomegranate in my garden inspired me to make this dish. This is the first time I have cooked a rack of pork, or at least I have not done so in a very long time. It made a nice change from rack of lamb.I use pomegranate syrup you purchase at middle eastern stores instead of pomegranate juice. It gives a deeper flavor without spending time reducing.

I had purchase the most perfect baby potatoes the size of large marbles at Trader Joe. A simple salad of romaine lettuce, topped with avocado cubes and cherry tomatoes tossed in creamy dressing complete the meal. I think the next time, will top the salad with a sprinkling of the jewel like pomegranate seeds.

Pomegranate Marinade:

2 ounces peanut oil

4 dried red chiles

4 ounces garlic chopped

4 ounces sliced ginger

1 bunch green onions, chopped

2 cups pomegranate juice or pomegranate syrup

1/2 cup rice wine vinegar

1 tablespoon fresh ground black pepper

6 ounces tamarind paste

4 ounces brown sugar

2 tablespoons coriander, toasted, crushed

2 ounces soy sauce

Prepare the pomegranate marinade. In a saute pan, heat the oil. Add the chilies and cook for 15 seconds. Transfer to a deep casserole, and add the garlic, ginger, green onions, pomegranate juice, rice wine vinegar, pepper, tamarind paste, brown sugar, coriander, and soy sauce.

Directions

Place the pork rack in the marinade and let it marinate it for 3 hours or up to 2 days, refrigerated.

Remove the pork from the marinade. Season with salt and pepper. Divide the marinade into 2 portions. Reserve.

In a saute pan, over high heat, add the olive oil and 1 ounce of butter. Sear pork until golden. Transfer to a preheated 350-degree F. oven and roast for 20 minutes, basting with half of the reserved marinade every 5 minutes. Slice the chops apart and continue cooking until meat thermometer inserted into the chops reads 150 to 160 degrees F, another 5-7 minutes.

Meanwhile, in a saucepan, bring the remaining half marinade to a boil and reduce until thickened. Strain. Whisk in 4 ounces of butter. Season, to taste, with salt and pepper. Reserve.