Brown Butter Pork Chops With Walnut Romesco Sauce Food

WALNUT ROMESCO SAUCE

Steps:

• In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.

GRILLED PORK TENDERLOIN FILLED WITH WALNUT ROMESCO AND SERVED WITH CARAMELIZED DATE-SHALLOT SAUCE

Steps:

• Heat the oil in a medium saute pan over high heat, until smoking. Saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Stir in half of the walnuts. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.
• For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees F. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine. Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through. If using oven, heat oil in a large ovenproof saute pan over high heat. Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing.
• For the Caramelized Date Sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes. Season with salt and pepper to taste. Increase the heat to medium-high. Add both wines and reduce the mixture to 1/4 cup. Add the dates, stock and molasses and continue cooking until reduced to 2 cups, and reaches the consistency of a slightly thick sauce, about 30 minutes, keep warm.
• To serve, slice tenderloin into 1-inch thick pieces and top with a little Remesco sauce and drizzle with date sauce.

PORK CHOPS WITH BROWNED GARLIC BUTTER

Steps:

• Combine the salt, onion powder, garlic powder, white pepper, dry mustard, sage , cumin, and thyme in a small bowl; mix well.
• Sprinkle each side of the chops with 1/4 teaspoons of the seasoning mix.
• Rub the seasoning into the chops with your fingertips.
• In a pie plate, combine the flour and the remaining seasoning mix and coat the chops on both sides. Shake off the excess.
• In a large skillet, heat the oil. Cook the chops over medium heat for 4-5 minutes per side or until golden brown.
• Drain on paper towels.
• Place on serving platter and set aside.
• Meanwhile, in a 1 quart saucepan, heat the butter until almost melted. Add the garlic and cook over medium-high heat for 2-3 minutes or until the foam on the surface is light brown.
• Stir in the parsley, hot pepper sauce, lemon juice, and black pepper.
• Cook until the sauce is lightly browned and immediately drizzle over the pork chops.

PORK CHOPS WITH BROWNED GARLIC BUTTER SAUCE ( CAJUN )

Steps:

• Combine all the seasoning ingredients in a small bowl.
• Sprinkle the chops with some of the seasoning mix, patting in on with your hands (use about 2/3 of the mixture).
• Add the remaining seasoning mix to the flour and place on a flat plate.
• Heat 1/4 inch oil in a large skillet over medium-high heat until hot, about 2 minutes.
• Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess.
• Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side.
• Drain on paper towels.
• In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly.
• Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter.
• Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes.
• Remove from heat and drizzle over the chops. Serve immediately.