Pan-Roasted Fiedler Farms Pork Chops with Bourbon, Locally Foraged Spicebush Berries & Hoosier Persimmons
Daniel Orr, FARMBloomington, Bloomington, Indiana / June 2012
For 4 servings (requires advance preparation)
• 1 stalk lemongrass, top and bottom portions removed and tender center halved and sliced very thinly
• 10 to 12 wild foraged spicebush berries (Lindera benzoin) or 5 whole allspice berries
• 2 cloves garlic
• 2 slices unpeeled ginger
• 1 shallot, roughly chopped
• 1 jalapeño, roughly chopped
• 1/2 cup granulated sugar
• 1/4 cup soy sauce
• 1/4 cup Bourbon
Place lemongrass, spicebush berries, garlic, and ginger in the bowl of a processor; pulse until coarsely chopped; add shallot and jalapeño; pulse until finely chopped; place in small bowl; reserve.
Place sugar in heavy-bottomed saucepan set over medium-high heat; cook, breaking any crystallized sugar apart with wooden spoon, until sugar melts and turns amber brown and fragrant (5 to 7 minutes); stir in lemongrass mixture and soy sauce; cook, stirring constantly, until sugar is completely dissolved (about 1 minute); remove from heat; cool; stir in Bourbon; place in airtight container; cover; reserve.
• 4 8- to 10-oz. pork chops
• 1 Tbsp. lard
• 1/4 cup Bourbon
• 1 cup persimmon pulp, preferably native American
• 1/4 cup heavy cream
• black pepper, freshly ground
• sautéed greens, such as mustard greens, collard greens, or Swiss chard (for serving)
Massage Bourbon marinade into pork chops on both sides; place in hotel pan; cover with plastic wrap; marinate 30 minutes to overnight.
Heat oven to 350°F.
Remove pork chops from marinade; pat dry; strain marinade through fine chinois into clean bowl; cover with plastic wrap; reserve marinade.
Heat lard in large skillet set over high heat; add pork chops; cook until brown and seared on both sides (sugar in marinade makes it easy to color meat too much, so watch carefully); place pork chops on sizzle platter; place in oven; reserve skillet; roast pork chops to medium-rare, covering with foil, if needed (8 to 15 minutes, depending on thickness of chops); remove from oven; tent pork chops with foil; let rest 8 to 10 minutes.
To serve, set reserved skillet over medium-high heat; deglaze pan with Bourbon and reserved marinade, scraping up brown bits from bottom of pan; stir in persimmon pulp; add cream; mix well; season; remove from heat; slice pork; arrange a pork chop on each serving plate; spoon sauce over; mound greens to one side.
What to drink: FARMbrew persimmon beer