Chef Zach Geerson, of Citizen Kitchen in The Hotel Fullerton, creates a delicious Heritage Pork Chop with Braised Carrots and Pickled Apples recipe to awe any dining table.
Heritage Pork Chop with Braised Carrots and Pickled Apples
pork chop dinner
- 4.5 lbs Carrots – whole
- 1 Qt Water
- 1/2 C Harissa (house made recipe follows)
- 2 1/3 C Orange juice
- 1 1/2 t Kosher salt
- PICKLED APPLES
- 3 Granny Smith apples – cored and
- sliced into 12 even wedges
- 3 C White distilled vinegar
- 1 C Water
- 3 Dried bay leaves
- 1 bunch Fresh oregano
- 4 Garlic cloves
- 1/4 t Ground cumin
- 1 T Kosher salt
- 1 T Sugar
- 3 Fig per plate
- Hazelnuts – candied and chopped
- Heritage Berkshire Pork seasoned with Kosher salt and freshly ground black pepper
- Preheat an oven to 325 degrees F. Place all the carrots, in a large roasting pan.
- Combine the rest of the ingredients and add them to the roasting pan with the carrots.
- Cover the pan with foil and place in the preheated oven and cook until tender, about 2 hours.
- PICKLED APPLES
- Place the apple slices into a medium size plastic bowl.
- Bring everything except for the apples up to a simmer and strain.
- Pour warm liquid over the apples.
- Let the pickled apples rest in the liquid on the counter for 1 hour and then place in the refrigerator.
- Grill three fresh figs with some olive oil and salt and pepper about 1 minutes or until slightly charred on the outside and warm on the inside.
- Slice the carrots into long wedges and toss with the warm pickled apples.
- Place the mixture on the bottom of the plate.
- Smash the figs with the side of a spoon and place in three separate parts of the plate.
- Sprinkle some chopped candied hazelnuts over the carrot-apple mixture, place the rested pork chop on top and serve.
- In a blender, blend all the ingredients together until smooth and reserve until needed.
- Holds well in the freezer and, if you are not using it immediately, we
- recommended that you freeze it until needed.