Bite with Belkys: Cider-Glazed Pork Chop with Roasted Apples from The Dutch

The Chef: Andrew Carmellini
The Restaurant: The Dutch
The Dish: Cider-glazed pork chop with roasted apples

Ingredients:

1 5-bone rack of pork (4-5 pounds)
kosher salt and pepper, to taste
3 Tbs. of extra virgin olive oil
3 red apples, sliced
4 stems of fresh rosemary
1/4 lb. of smoked bacon, cut into 1" cubes
1 medium onion, chopped
3 bunches of collard greens, stems removed, sliced into 1" pieces
3 cups of apple cider
2 tsp of apple cider vinegar
1/4 tsp. of cumin
1/2 tsp. of chili powder
1/4 tsp. of black pepper with celery seeds

Method of Preparation:

-Begin by seasoning the pork chop with salt and pepper. At the restaurant, the previously place the pork chop in a brine to make nice and tender.

-The brine consists of 6 cups of water with some salt and sugar. You bring it to a boil, then let it cool in the fridge. Only use the brine once its completely cooled down. Marinate the meat in the brine for 45 minutes and place it in the fridge. This part is optional.

-Next, drizzle a little extra virgin olive in a hot pan and sear the pork chop. At the Dutch, they use a wood burning oven.

-When the pork is half way done. toss in sliced red apples and fresh rosemary

-After, make a side of greens. In a hot pan with extra virgin olive oil, sauté smoked bacon for about two minutes. Then, add chopped onion, collard greens and mix it all together.

-Now, for the glaze reduce apple cider until it has a thick consistency. After, mix it with apple cider vinegar.

-Lastly, make a spice rub. Combine cumin, chili powder and a mixture of black pepper and celery seeds.

To Plate:

Place the collard greens (remove the bacon) and top it with the pork chop, apples and rosemary. Sprinkle the spice rub over the meat and drizzle it with the cider glaze.

Serves: 4

Serving Suggestion: Sage Blossom Old Fashion Cocktail

FOR MORE INFORMATION:

The Dutch (inside W South Beach)
2201 Collins Ave
Miami Beach, FL 33139
305-938-3111
www.thedutchmiami.com