Renowned for his signature progressive American cooking style and unexpected flavor combinations, Charlie Palmer brings you a mouthwatering pork chop recipe that combines the perfect mix of protein, herbs, fruit, and potatoes.
You’ll definitely be the talk of the town once you give this one a try!
Brined Pork Chops
4 bone-in double-cut pork chops, about 14 oz. to 16 oz. each
4 cups water
1/4 cup kosher salt (never iodized)
2 tablespoons sugar
1 tablespoon black peppercorns
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon crushed dried bay leaves
5 cloves garlic, smashed (optional)
POM-Chipotle Barbecue Sauce
1 cup juice from POM Wonderful Pomegranates
(or 1 cup POM Wonderful 100% Pomegranate Juice)
2 chipotle chilies in adobo sauce, chopped
1 tablespoon adobo sauce
1 cup ketchup
1 cup brown sugar
1/2 cup red wine vinegar
1 tablespoon chili powder
1 tablespoon hot Spanish paprika
1 tablespoon molasses
1 tablespoon fennel seeds, toasted
1 tablespoon cumin seeds, toasted
Brining Pork Chops:
(should be done the day before)
1. Combine all of the ingredients for brined pork chops together in a container.
2. Add enough ice to have everything covered and submerged under water.
3. Cover the container, place it in the refrigerator and let meat marinate for 24 hours.
POM-Chipotle Barbecue Sauce:
1. Prepare fresh pomegranate juice, if necessary.*
2. In a large saucepan over medium heat, add all ingredients and whisk to combine.
3. Reduce until sauce thickens.
4. Adjust seasoning with salt and pepper to taste.
*For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Pan-Fried Fingerling Potatoes and Wilted Kale:
1. In a large cast iron skillet over medium heat, sauté shallots in canola oil until golden brown.
2. Add blanched fingerling potatoes and continue cooking until caramelized, approximately 10 minutes. Toss potatoes several times to avoid sticking.
3. Add chopped chives at the last minute to keep their bright green color.
4. Adjust seasoning to taste with salt and cracked black pepper.
5. Remove from pan, cover and keep warm.
6. Return skillet to heat, add minced pancetta and cook until fat is rendered.