Heritage Pork Chop with Braised Carrots and Pickled Apples

Heritage Pork Chop with Braised Carrots and Pickled Apples

Recipe type: entree Yield: Prep time: mins Cook time: mins Total time: 0 mins

pork chop dinner

Ingredients:

CARROTS
4.5 lbs Carrots – whole
1 Qt Water
1/2 C Harissa (house made recipe follows)
2 1/3 C Orange juice
1 1/2 t Kosher salt

PICKLED APPLES
3 Granny Smith apples – cored and
sliced into 12 even wedges
3 C White distilled vinegar
1 C Water
3 Dried bay leaves
1 bunch Fresh oregano
4 Garlic cloves
1/4 t Ground cumin
1 T Kosher salt
1 T Sugar

GARNISH
3 Fig per plate
Hazelnuts – candied and chopped

PORK
Heritage Berkshire Pork seasoned with Kosher salt and freshly ground black pepper

Directions:

1. CARROTS
2. Preheat an oven to 325 degrees F. Place all the carrots, in a large roasting pan.
3. Combine the rest of the ingredients and add them to the roasting pan with the carrots.
4. Cover the pan with foil and place in the preheated oven and cook until tender, about 2 hours.
6. PICKLED APPLES
7. Place the apple slices into a medium size plastic bowl.
8. Bring everything except for the apples up to a simmer and strain.
9. Pour warm liquid over the apples.
10. Let the pickled apples rest in the liquid on the counter for 1 hour and then place in the refrigerator.
12. GARNISH
13. Grill three fresh figs with some olive oil and salt and pepper about 1 minutes or until slightly charred on the outside and warm on the inside.
15. PLATE
16. Slice the carrots into long wedges and toss with the warm pickled apples.
17. Place the mixture on the bottom of the plate.
18. Smash the figs with the side of a spoon and place in three separate parts of the plate.
19. Sprinkle some chopped candied hazelnuts over the carrot-apple mixture, place the rested pork chop on top and serve.
21. HARISSA
22. In a blender, blend all the ingredients together until smooth and reserve until needed.
23. Holds well in the freezer and, if you are not using it immediately, we
24. recommended that you freeze it until needed.

Published on December 30, 2016 by Teri Williams