Grgich Hills Estate Winery

Chili Dusted Pork Chops

September 5, 2013 • Posted in: Zinfandel

…with Watercress Butter and Fried Leeks

Chili Pork ChopPair with Grgich Hills Estate Zinfandel; Serves • 6 each pork chop

  • 1 cup water
  • 1 cup apple cider
  • 1 oz. Kosher salt, coarse
  • ½ oz. brown sugar
  • 2 each dried pasilla (or poblano) chilis
  • salt and pepper to taste
  • 2 each leeks, large
  • 2 cups oil for frying
  • 4 oz. (vol.) flour

Brine Pork Chops:
Combine water, cider, kosher salt and brown sugar. Marinate the pork chops in this brine overnight.

Prepare Pepper Dust:
Remove the seeds and stems from the dried chili peppers. Place in food processor or blender and grind until still slightly coarse.

Watercress Butter:

  • 1 cup dry white wine• 1 cup softened butter, unsalted
  • 1 each shallot peeled, minced
  • ½ cup watercress leaves, lightly steamed
  • salt and pepper to taste

In a small heavy bottomed sauce pot reduce the wine to ¼ cup over medium-high flame. Cool to room temperature and mix with the shallots, lightly steamed watercress, butter, and season to taste. Use wax paper to roll the cooled watercress butter mixture into a 1-inch thick “log” and refrigerate. Ten minutes prior to serving, cut butter in ¼-inch thick disks.

Fried Leeks:
Remove dark green end of leek. Cut remaining part in half lengthwise and then cut across so that each section is approximately 2-2 ½ inches in length. Cut these lengthwise into long thin “julienne” strips. Rinse in a colander to remove any dirt. Shake dry, but allow a small amount of moisture to remain. Pre-heat frying oil to 350° in a sauce pot. Toss the cut leeks with flour and shake off all excess flour. Deep fry in small batches until crisp. Drain onto paper towels. As soon as the fried leeks come out of the oil, season with a small amount of salt and pepper.

To Finish:
Remove pork chops from brine, pat dry. “Dust” each pork chop on both sides with ground pasillas. The amount depends on how spicy you want the pork chops. Grill and finish in the oven if necessary to an internal temperature of 140°. Top with watercress butter and a mound of fried leeks.

Recipe/photo: Bruce Riezenman Chef/Owner of Park Avenue Catering;
author of PairIt! mobile phone application