Monday, November 22, 2010

Bronzed Pork Loin Chops with Peach Chutney and Braised Cabbage









There is a lot of great flavor on this plate! 
 
     Good home made chutney is superb with bronzed or blackened food.  Chutneys can be kept in the refrigerator for up to six months.
 
     Peach Chutney Recipe:
     This recipe makes about 2 cups of chutney!
     Place 1 cup of sugar in a stainless steel sauce pot.
     Add 4 cups of water.
     Add 1/2 cup of cider vinegar.
     Stir the ingredients together.
     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 1/4 cup 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.
     Add sea salt and white pepper.
     Add 4 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 1 tablespoon of fresh lemon juice.
     Simmer the chutney uncovered over low heat.
     Simmer till the chutney has the thick consistency of fresh made jam or fruit preserves.
     Note:  The natural pectin in the fruit helps to thicken chutney like making fruit preserves.  Do not over cook the chutney to where it becomes smooth and mushy.  Cook till the ingredients become soft, without losing their shape.  You should be able to see the featured fruit pieces in the chutney.
     Refrigerate the chutney for at least 2 days,  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 bronzing spice mix together.
 
     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 1 generous large handful of thin sliced cabbage.
     Add 3 or 4 small green apple wedges.
     Stir and saute the cabbage, till it becomes wilted.
     Add 1 1/2 tablespoons of apple cider vinegar.
     Add 1/4 cup of dry white wine.
     Add enough water to almost cover the ingredients.
     Add 1 pinch of whole fennel seed.
     Add 2 pinches of tarragon.
     Add sea salt and black pepper.
     Add 1/2 tablespoon of sugar.
     Reduce the temperature to low heat.
     Simmer till the cabbage is tender and the liquid is almost evaporated.
     Keep the braised cabbage warm on a stove top.
     
     Bronzed Pork Loin Chops Recipe:
     Dredge two small 3 ounce to 4 ounce boneless pork loin chops in the bronzing spice mix.
     Heat a saute pan or a cast iron skillet over medium/medium high heat.
     Add 2 pats of unsalted butter.
     Add 1 small splash of vegetable oil.
     Heat the butter and oil, till it just begins to smoke.
     Add the bronzed pork chops to the hot grease.
     Sear both sides of the pork chops, just like when Cajun blackening.  (Only flip the pork loin chops once, so the spices stay on the meat.)
 
     Bronzed Pork Loin Chops with Peach Chutney and Braised Cabbage:
     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 sweet potato.
 
     Bronzed pork loin chops have a nice complex Indian spice flavor!  Because the pork chops are seared and blackened, 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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