Monday, November 22, 2010

Bronzed Pork Loin Chop with Peach Chutney and Braised Cabbage

Yummy!  There is a lot of great flavor on this plate! 
     Good home made chutney is superb with bronzed or blackened food.  Chutneys will keep in the refrigerator for six months.  
     Peach Chutney Recipe:  Mix 1 cup of sugar, 4 cups of water and 1/2 cup of cider vinegar together in a sauce pot.
     Taste the liquid.  The liquid should taste like a balance of sweet and sour.  The sweet sour flavor should not be overly sweet and it should be slightly tart.  Add sugar or cider vinegar to adjust the flavor.  The flavor will be diluted, because the liquid has not been reduced as of yet.  (The amount of liquid before reduction shoul be twice as much as the amount of the fruits and vegetables.) 
     Boil and reduce the liquid over high heat, till it just starts to enter the syrup stage.  (That would be when the liquid is reduce a little more than by half.) 
     Add 1 small handful of each of these small chopped vegetables:
     - onion
     - green bell pepper
     - green onion
     Add 1 minced jalapeno pepper.
     Add 1 minced Scotch Bonnet Pepper or habanero pepper. 
     Add 3 cloves of minced garlic.
     1 1/2 tablespoons of minced ginger.
     Add the very thin sliced chiffonade of lemon zest from 1/2 of a lemon.
     Add 3 chopped dried prunes.
     Add 1 1/2 cups of diced peeled peaches.  (The fruit and vegetable proportion should be slightly more in volume than the reduced sugar/vinegar liquid.)
     Add sea salt and white pepper.
     Add 5 pinches of allspice.
     Add 1 small pinch of yellow garam masala curry powder.
     Add 1 small pinch of turmeric.  (The main spice in chutney is allspice.)
     Add a generous squeeze of fresh lemon juice.
     Simmer the chutney uncovered over medium low heat.
     Simmer till the chutney has the consistency of fresh made jam or fruit preserves.  The natural pectin in the fruit helps to thicken chutney like jelly.  (Do not over cook the chutney to where it becomes smooth and mushy.  You should be able to see the featured fruit pieces in the chutney.)
     Refrigerate the chutney for one week, so the flavors thoroughly meld.
     Bronzing Spice Mix Recipe:  Place 1 tablespoon of yellow garam masala curry powder into a bowl.
     Add 1 teaspoon of turmeric.
     Add 1 teaspoon of onion powder.
     Add 1 teaspoon of garlic powder.
     Add 1 teaspoon of powdered ginger.
     Add 1 teaspoon of cumin.
     Add 1 teaspoon of coriander.
     Add 1/2 teaspoon of sea salt.
     Add 1/2 teaspoon of white pepper.
     Add 1 pinch of sugar.
     Add 1 pinch of flour.
     Mix the brozing spice mix thoroughly.
     Braised Cabbage Recipe:  Heat a sauce pot over medium heat.
     Add 3 pats of unsalted butter.
     Add 3 to 4 pearl onions.
     Saute the pearl onions for 2 minutes.
     Add a generous large handful of thin sliced cabbage.
     Add 3 or 4 small green apple wedges.
     Stir and pan braise the cabbage, till it becomes wilted.
     Add 1 splash of apple cider vinegar.
     Add 1 splash of dry white wine.
     Add 1 splash of water.
     Add 2 pinches of fennel seed.
     add 2 pinches of tarragon.
     Add sea salt and black pepper.
     Add 1/2 tablespoon of sugar.
     Reduce the temperature to medium low heat.
     Simmer till the cabbage is tender and the liquid is almost evaporated.
     Bronzed Pork Loin Chop Recipe:  Dredge two small boneless pork loin chops in the bronzing spice mix.
     Heat a saute pan or a cast iron skillet over medium high heat.
     Add 2 pats of unsalted butter.
     Add a small splash of oil.
     Heat the butter and oil, till it just starts to smoke.
     Add the bronzed pork to the hot grease.
     Lightly blacken both sides of the pork.  (Only flip the pork loin chops once so the spices stay on the meat.)
     Assembly:  Place a mound of the braised cabbage on a plate.
     Place the bronzed pork loin chops on the plate, so they are cantered and leaning on the braised cabbage.
     Place a dollop of peach chutney on the bronzed pork loin chops. 
     Serve with a peeled, boiled and buttered yam.
     Bronzed pork loin has a great Indian spice flavor!  Because the pork loing is seared, the chops are juicy.  The chutney gives a nice cooling relief to the bronzing spices.  White wine braised cabbage goes well with this pork entree.  Yum! ... Shawna

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