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
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.