Espresso Pork Chop
  Re: (...)
Here's another recipe from Alfonso Cadena of El Gourmet (the same chef from whom I posted the Popcorn Ice Cream recipe). I hope to try it soon. When I do, I'll review it.

Espresso Pork Chop with Roasted-Garlic Mashed Potatoes

Ingredients for the pork chop:
  • Pork chop: 2 1/4 Lb.
  • Anise liqueur: 6 tbsp. + 2 tsp.
  • Star anise: 3
  • Olive oil: As needed
  • Salt and Pepper: To taste
  • Coffee Beans: As needed
Ingredients for the potatoes:
  • Potatoes: 2
  • Garlic: 1 head
  • Olive oil: As needed
  • Salt and Pepper: To taste
  • Butter: 1 tbsp.
  • Curry Oil: To taste
Ingredients for the sauce:
  • Butter: 2 tbsp. (divided)
  • Shallots, chopped: 1/2 cup
  • Raspberry Vinegar: 6 tbsp. + 2 tsp.
  • Red wine: 1/2 cup
  • Cinnamon: 1 tsp.
  • Lemon zest: 1/2 tbsp.
  • Espresso Coffee: 1/2 cup
  • Sugar: 1 cup
  • Veal stock: 1/4 cup
Instructions for the pork:
  1. Place the pork chop into a large bowl.
  2. Add the anise liqueur and star anise.
  3. Cover with plastic wrap and marinate in the refrigerator for 7 hours.
  4. Preheat the oven to 420F. When it reaches 375F, roast the garlic (see the potato instructions, below).
  5. In a hot pan with olive oil, brown the pork chops well on both sides and along the edge.
  6. Transfer to an 8" x 8" baking pan.
  7. Season with salt and pepper.
  8. Finish cooking in preheated oven for 20 minutes.
Instructions for the potatoes:
  1. Slice off the the top of the head of garlic.
  2. Bathe the garlic in olive oil and wrap in foil.
  3. Cook in 375F oven (while preheating for the pork) until completely tender.
  4. Peel the potatoes and cook in water until tender.
  5. Squeeze the roasted garlic into the potatoes.
  6. Mash the potatoes and garlic together.
  7. Season with salt and pepper.
Instructions for the sauce:
  1. In a hot pan with 1 tablespoon of butter, sauté the chopped shallots.
  2. After a few minutes, add the raspberry vinegar and let reduce.
  3. Add the red wine, cinnamon and lemon zest.
  4. Cook a few minutes and add the espresso.
  5. Once the sauce has reduced by half, gradually incorporate the sugar while mixing with a wooden spoon.
  6. After the sugar is completely dissolved, add the veal stock and a tablespoon of butter, stir and remove from heat.
Instructions for the presentation:
  1. To the potatoes, stir in curry oil, to taste and one tablespoon of butter until completely incorporated.
  2. Place the mashed potatoes near one end of a serving platter.
  3. Place the chop near the other end of the platter, standing up on its ribs.
  4. Pour some of the sauce over the chop (serve the rest on the side).
  5. Sprinkle a few coffee beans onto the platter as a garnish.
  • Yes, that is ONE, single, massive pork chop: one kilo, 2.2 pounds, two inches thick! It fit into an 8" x 8" baking dish perfectly.
  • In the show, he didn't actually say how much sugar – it was the web page that said 1 cup. That sounds like a lot, but the amount he added was certainly more than just one tbsp., so I would start with 1/2 cup and add from there.
  • If you don't already have curry oil, put 1 cup of olive oil and 1 1/2 tbsp. of curry powder into a pan and heat over moderate heat, stirring occasionally, until the oil temperature reaches 190F. Refrigerate unused oil.
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Espresso Pork Chop by labradors (Here's another recip...)
Lots of flavors going on here and sounds very good!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Espresso Pork Chop by cjs (Lots of flavors goin...)
This sounds good, but that's an awful lot of sugar in the sauce. Let us know when you do try this one. Interesting...

"Drink your tea slowly and reverently..."

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