Episode 48: Pork

Pork Chops Stuffed w/ Prunes & Apricots Soaked in Amagnac & Thyme
Braised Pork Shoulder Chops w/ Carmelized Onions, Apples & Raisins
BBQed Baby Back Ribs
Pate de Campagne
Braised Fresh Bacon

PORK CHOPS STUFFED WITH PRUNES AND APRICOTS SOAKED IN ARMAGNAC AND THYME
½ cup dried apricots
½ cup prunes
1 small bunch thyme
1 cup armagnac
2 centre cut pork chops, cut from the loin
1 tablespoon olive oil
salt and pepper

Preheat oven to 350 degrees Fahrenheit
Preparation time is 2 hours
Ease of preparation is easy

Cut the apricots and prunes into small pieces. Place in a bowl with the armagnac. Remove the thyme from its stalks and add to the fruit mixture. Allow to marinate for at least 1 hour.

Try to buy quite thick pork chops. Make a horizontal slit along the edge of the chop. Stuff the hole with the fruit and thyme mixture. Season the chop with salt and pepper.

Sear the chops in a pan over a high heat until each side is browned. Move to the preheated oven to finish cooking for 10 to 12 minutes.

Yield: 2 servings
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BRAISED PORK SHOULDER CHOPS WITH CARAMELIZED ONIONS, APPLES AND RAISINS
2 pork shoulder chops
2 apples, sliced
2 onions, sliced thinly
½ cup golden raisins
½ cup Pelee Island Chardonnay white wine
2 cups chicken stock
salt and pepper

Ease of preparation is easy

Season the pork chops and sear in a hot pan. Remove the chops to another dish and in the sauté pan, sauté the onions until caramelized. Add the pork chops, sliced apples, raisins, wine and chicken stock and cook with a lid until pork is tender, about 1 hour.

Remove the pork chops and strain the liquid into a pot. Reduce until 2/3 of original volume. Season and serve with the pork, apples, onions and raisins.

Yield: 2 servings
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BARBEQUED BABY BACK RIBS

For the dry rub:
2 tablespoons whole cumin
1 tablespoon chilli powder
1 tablespoon whole peppercorns
1 tablespoon whole coriander
1 ½ teaspoons cayenne pepper
1 ½ teaspoons ground cinnamon
1 tablespoon coarse salt
1 rack of baby pork ribs

For the barbeque sauce:
1 cup ketchup
½ cup mustard
1 cup brown sugar
¼ cup molasses
¼ cup Worcestershire sauce
¼ cup cider vinegar
¼ cup Jack Daniel’s
3 minced garlic cloves
2 tablespoons chilli paste or sambal olek

Preheat oven to 350 degrees Fahrenheit
Preparation time is 45 minutes, plus overnight marinating
Ease of preparation is easy

Grind all the spices together, mix with the ground spices and combine with the salt. Rub onto the ribs and allow to sit in fridge overnight.

Remove the ribs from the fridge and place them on a hot grill to sear. Meanwhile, mix the barbeque sauce ingredients. Remove the ribs from the grill and cover them with sauce. Bake them in the oven at 350 degrees for 1 hour. Remove the ribs from the oven and place them on the hot grill again until the sauce is slightly drier and really layered on the ribs.

Yield: 4 servings
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PATE DE CAMPAGNE
2 cups fresh crustless bread crumbs
¾ cup heavy cream
8 ounces chilled pork fat
2 eggs
1 diced onion
3 cloves minced garlic, sautéed
2 tablespoons kosher salt
2 teaspoons ground black pepper
1 teaspoon fresh thyme
½ teaspoon fresh rosemary
½ cup brandy
½ cup bourbon
1 pound ground veal (white)
1 pound ground pork
1 cup shelled pistachios
pancetta or prosciutto slices, thinly sliced, to line terrine mould

Preheat oven to 350 degrees Fahrenheit
Preparation time is 2 hours
Ease of preparation is easy

Soak the bread in the cream. Put the remainder of the ingredients through the grinder, except the pistachios. Mix everything well, stir in the pistachios. Line the terrine tin with the pancetta or prosciutto and pour in the pate mix. Chill well for 1 hour before baking.

Cover the terrine with tin foil and bake in a water bath at 350 degree oven for about 1 to 1 ½ hours, or until an knife inserted in the middle comes out very hot. Remove from the oven and weigh down with cans or a foil-covered brick. Refrigerate for at least 1 day before eating.

Yield: 12 servings
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BRAISED FRESH BACON
1 pound thick cut, fresh, lean, unsmoked bacon
2 cups carrots, diced
1 cups leeks, chopped
1 cup celery, chopped
1 cup onions, chopped
2 bay leaves
1 tablespoon black peppercorns
2 cups Pelee Island Pinot Gris white wine
2 cups chicken stock
3 medium potatoes

Preheat oven to 300 degrees Fahrenheit
Preparation time is 2 ½ hours
Ease of preparation is easy

Sear the bacon by starting it in a cold pan to render some of the fat off. Once it is nicely brown on all sides, remove from the pan and drain off all the fat, except 1 tablespoon.

Add the onions, celery, carrots and leeks and sauté over medium heat for a couple of minutes. Add the bacon and the wine, stock, black peppercorns and bay leaves. Allow to simmer with a lid for 1 hour in the oven at 300 degrees.

After an hour, peel and chop (if needed) the potatoes. Add them to the pot and continue to simmer for another hour.

Serve with glazed carrots and turnips.

Yield: 4 servings
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Recipes are courtesy of Chef Elizabeth Manville with the Official Residence of the Canadian Consulate General, New York, NY