Jazz up your weekend with these pork chops, which are seared to perfection and served alongside a vibrant, smooth beet puree.
Pork chops can easily get overcooked, but the secret is brining them. Brining guarantees a juicy, tender meat. It changes the structure of the meat, which makes it more delicate and tender, while seasoning the meat from the inside.
You can also add other seasonings to the brine (such as garlic, peppercorns, or lemon zest), which will add even more depth and flavor to these tangy sweet pork chops.
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The balsamic glaze in this recipe adds a sweet, tangy flavor to the dish, and it couldn’t be any easier to whip up! Just sauté green onions and garlic for a few minutes, mix in the balsamic vinegar and honey, and simmer until reduced and syrupy. Season with salt and pepper, then add grass-fed butter for a creamy texture. The sauce’s decadent flavor can also be used as a dipping sauce for chicken. Or simply drizzle it over salads to fancy things up.
Beet puree is one of my absolute favorite side dishes. It’s irresistibly smooth and creamy, and it has a vibrant magenta color. Roasting the beets first intensifies and caramelizes their flavor, while adding ground cumin and coriander gives them an earthy depth. Spoon a dollop of coconut cream on top, and garnish with wild rocket for an elegant (but deceptively easy) side.
Tangy Sweet Pork Chops with Beet Purée
Tangy Sweet Pork Chops with Beet Purée
- Tin foil
- Baking tray
- Small skillet
- Large skillet
For the Beetroot Puree:
- 5 medium beetroots
- 1 T extra-virgin olive oil
- 1 medium onion (thinly sliced)
- 2 garlic cloves (minced)
- ¼ t coriander
- ¼ t cumin
- Salt and pepper to taste
- 2 T coconut cream (for garnish)
- Wild rocket (for garnish)
For the Brine:
- 3 cups cold water (divided)
- 3 T salt
For the Pork Chops:
- 4 bone-in pork loin chops
- Ground black pepper (to taste)
- 2 T extra-virgin olive oil
For the Balsamic Glaze:
- 2 green onions (thinly sliced)
- 1 garlic clove (minced)
- ⅓ cup balsamic vinegar
- ⅓ cup raw honey
- ¼ t salt
- ⅛ t black pepper
- 2 T grass-fed butter
- For the Beet Puree: Preheat the oven to 400°F.
- Wrap the beets in foil, place on a baking tray, and roast for 50-60 minutes (until tender enough to be pierced with a knife).
- While the beets are roasting, heat 1 tablespoon of extra-virgin olive oil in a small skillet. Add the onion and saute until translucent (about 2 minutes).
- Add the minced garlic and saute for another minute (until fragrant). Remove from the heat and season with cumin, coriander, salt, and pepper.
- Remove the beets from the oven, and cool enough to handle. Then peel and cut into slices. In a blender, add beetroot and the onion mix; blend on high until smooth.
- For the balsamic pork chops: While the beets are roasting, brine the pork chops. Bring 1 cup of water to a boil. Add the salt, and stir until dissolved. Add two more cups of cold water to bring the brine down to room temperature. Place the pork chops in a shallow dish, and pour the brine on top (until it’s covering them). Cover the dish and refrigerate for 1 hour.
- Pat the pork chops dry, and sprinkle both sides with ground black pepper. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the pork chops, and cook for about 5-7 minutes on each side until it’s browned. Transfer to a plate and cover loosely with foil to keep it warm. Set aside.
- Add 1 tablespoon of olive oil to the same skillet. Add the green onion and minced garlic. Cook for 1 minute until the garlic is fragrant. Add the balsamic vinegar, honey, salt, and pepper. Stir until the honey is dissolved. Bring to a boil, then reduce the heat and simmer for about 3-5 minutes until slightly thickened and reduced. Stir in the butter and whisk until melted.
- Then add the pork back into the skillet, including any juices accumulated on the plate. Simmer for 2-3 minutes, turning a couple of times to coat with the sauce (until the pork is reheated). Remove from the heat, and let it rest for at least 5 minutes before serving.
- To Assemble: Transfer the pork chops to a platter, and pour the sauce over it. Spoon the beet puree and garnish with coconut cream and wild rocket. Serve warm.
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