Pickle-Brined Pork Chops With Mushroom Escabeche And Smashed Potatoes
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
37
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tsps
Granulated Sugar2 tbsps
Peppercorns2 cloves
Garlic (minced)3 tbsps
Unsalted Butter (melted)1 cup
Half-And-Half1 cup
Cream Cheese (softened)1 tbsp
Olive Oil1 large
Shallot (minced)1 cup
Sherry Vinegar1 tsp
Red Chili FlakesDirections:
1
For brining the pork chops: Combine the salt, sugar, peppercorns, bay leaves, garlic, lemon peels and parsley with 3 quarts water in a large pot or bowl and whisk together
2
Add the pork chops, cover and refrigerate for at least 24 hours, turning once halfway through
3
This may seem like a long time, but these are seriously big pork chops
4
Brining will make your pork so tender and flavor it throughout
5
For the smashed potatoes: Place the potatoes in large pot and cover with salted cold water
6
The potatoes will soak up that salt like pasta and it will make a big difference in flavor
7
Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes
8
Drain the potatoes, and return them to the same pot, allowing them to dry
9
Melt the butter with the half-and-half in a small saucepot over low heat
10
Add to the potatoes along with the cream cheese and season with salt and pepper
11
Smash with a potato masher and set aside, keeping warm until ready to serve
12
For the mushroom escabeche: Heat the canola oil in a large saute pan over high heat
13
Add the mushrooms and saute until lightly browned in spots, 2 to 3 minutes
14
Season with salt and pepper, remove from the heat and reserve
15
Heat the olive oil in a small saucepot over medium heat and saute the garlic and shallots until softened, 2 to 3 minutes
16
Add the vinegar, sugar, chili flakes and lemon zest and juice
17
Bring to a simmer and then turn off the heat
18
Return the reserved mushrooms to the pot, toss to combine and absorb all of that flavor
19
Garnish with parsley
20
For preparing the pork chops: Preheat the oven to 350 degrees F
21
Heat a grill pan over high heat
22
Remove the chops from the brine and dry completely with paper towels
23
Drizzle with canola oil and sprinkle liberally with salt and pepper
24
Place the chops on the grill and sear until browned, 5 to 6 minutes on each side
25
Transfer to a sheet tray and finish cooking in the oven until an internal temperature reaches 135 to 140 degrees F on an instant-read thermometer, 15 to 20 minutes
26
Transfer to a plate and tent with foil
27
Let rest 5 to 10 minutes
28
Serve the pork chops over the smashed potatoes and top with the mushrooms