Best 4 Geoffrey Zakarian Pork Chop Recipes
Indulge in a delectable culinary journey with Geoffrey Zakarian's Pork Chop recipes, a symphony of flavors that will tantalize your taste buds. From the classic Grilled Pork Chops with Herb Butter, exuding a smoky aroma and juicy tenderness, to the sophisticated Pork Chops with Apples and Calvados, a perfect blend of sweet and savory, each dish promises an unforgettable dining experience.
Embark on a flavor-filled adventure as you explore the Pan-Seared Pork Chops with Peach Salsa, a vibrant combination of sweet peaches and zesty salsa, or savor the succulent Pork Chops with Fig and Port Sauce, where the rich flavors of figs and port wine create a harmonious balance.
For those seeking a hearty and comforting meal, the Braised Pork Chops with Apples and Onions offer a tender and flavorful delight, while the Pork Chops with Sweet Potato Hash and Fried Egg provide a wholesome and satisfying option.
As you delve deeper into this culinary treasure trove, you'll discover the secrets behind Geoffrey Zakarian's signature dish, the Roasted Pork Chops with Brussels Sprouts and Pancetta, a masterpiece that showcases the chef's expertise in blending textures and flavors.
Prepare to be enchanted by the culinary magic of Geoffrey Zakarian as you embark on this journey of pork chop perfection, where each recipe promises a unique and unforgettable taste sensation.
ALMOND-CRUSTED PORK CHOPS WITH APPLES
My mom always cooked this dish in a heavy cast-iron skillet and every time she heated the pan, it had a fragrance of pure food history. In this recipe, take care to grind the almonds fine enough so they adhere as a crust.
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F.
- To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the breadcrumbs and almonds in a shallow dish and stir in the orange zest. Season the mixture and the pork chops with salt and pepper. In another dish, mix the mustard and eggs together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
- Heat a large ovenproof skillet over medium heat and add about 1/2 inch of the oil. When the oil is hot, brown the chops on both sides, about 3 to 4 minutes per side. Remove them to a baking sheet fitted with a wire rack and cook in the oven until they reach an internal temperature of 145 degrees F.
- To make the apples: Pour the fat out of the skillet, then wipe the skillet and set over medium heat. Melt the butter. Add the shallots, apples and rosemary, and toss until the apples begin to brown, about 3 minutes. Add the sugar, orange juice, stock, and some salt and pepper, and bring to a simmer. Cook just until the sauce comes together, about 15 minutes. Remove the pork chops from the oven and serve with the apples.
SHORTBREAD-CRUSTED PORK MILANESE
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the arugula and vinaigrette: Whisk together the mustard, vinegar, shallots, oregano and garlic in a large bowl. Drizzle in the olive oil and whisk to combine. Set aside.
- For the pork: Put the panko, Parmigiano-Reggiano, oregano and cookies in a food processor and pulse until finely ground. Transfer to a shallow dish. Put the eggs and flour in separate shallow dishes.
- Season the pork on both sides with salt and pepper. In order, dip one of the cutlets first in the flour, then in the egg and finally in the cookie mixture, being sure to shake off any excess after each step. Repeat with the other cutlet.
- Heat the butter, thyme and sage in a large saute pan over medium-high heat. When hot, add the cutlets and lower the heat to medium low. Slowly brown the cutlets on one side, about 3 minutes. Flip and repeat on the other side. Drain on a rack and immediately season with salt and pepper.
- Toss the arugula in the vinaigrette and season with salt and pepper. Divide the pork cutlets and salad between plates.
GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA
Provided by Geoffrey Zakarian
Categories main-dish
Time 9h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
- When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
- Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
- Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.
PORK KATSU SANDO WITH HEARTY WINTER GREENS
"Katsu" is a Japanese panko breaded cutlet, usually pork or chicken. It's typically served with "tonkatsu," a zesty brown sauce, and rice. You can also find a sandwich version, served on shokupan, Japanese milk bread, with tonkatsu sauce, and sometimes a finely shredded cabbage salad served on the sandwich or on the side. This is my take on the sandwich version. I serve it on brioche with a spicy mayo, in place of the traditional tonkatsu sauce, and a hearty winter green salad instead of cabbage.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the katsu: Pound the pork loins out with a meat mallet or rolling pin between 2 pieces of plastic wrap to about 1/2-inch-thick and roughly the size of a piece of sandwich bread. Salt and pepper both sides.
- Set up a breading station: Place the flour and some salt in one shallow dish, eggs with a dash of water and a pinch of salt in the second dish and panko in the third dish. Working with one piece of pork at a time, coat the pork in the flour and shake off the excess. Dip in the egg and drain the excess, then dredge in the panko. (Make sure the panko coats all sides.) Transfer to a plate.
- Season the mayo: Whisk together the mayo, vinegar, gochujang, sugar and wasabi in a small bowl until smooth; set aside.
- Fry: In a 12-inch skillet, heat the canola oil over medium-high heat to 325 degrees F. Place the pork in the oil in batches and fry, flipping halfway through, until both sides are golden, 3 to 4 minutes per side. Adjust the heat as necessary. Drain on paper towels and season with salt.
- Assemble: Spread the mayo on the bread. Place the pork on one piece of bread and top with another. Trim the edges to create a square, crustless sandwich. The meat should be fully exposed on the edges, so that you can see the interior. Cut the square in half on the bias. Repeat to make another. Serve the sandos with the salad.
- For the salad: Whisk together the oil, vinegar and mustard in a small bowl. Season with salt and pepper. Toss the endive, frisee and mustard greens in a large bowl and add the vinaigrette; toss.
Tips:
- Choosing the Right Pork Chops: Opt for bone-in pork chops, as they tend to be more flavorful and juicy than boneless ones. Look for chops that are about 1-inch thick and have a good amount of marbling.
- Seasoning is Key: Don't be afraid to season your pork chops generously. A good combination of salt, pepper, garlic powder, and paprika can elevate the flavor immensely.
- Don't Overcook: Pork chops are best cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking can result in dry and tough meat.
- Use a Meat Thermometer: To ensure accurate cooking, insert a meat thermometer into the thickest part of the pork chop. This will help you monitor the internal temperature and remove the chops from heat once they reach the desired doneness.
- Let the Meat Rest: After cooking, allow the pork chops to rest for a few minutes before slicing and serving. This helps the juices redistribute throughout the meat, resulting in a more tender and flavorful experience.
Conclusion:
Geoffrey Zakarian's pork chop recipes offer a delightful culinary journey that showcases the versatility and flavor potential of this classic dish. With a focus on simple yet effective techniques, these recipes provide a solid foundation for both novice and experienced cooks to create mouthwatering pork chops that will impress family and friends alike. Whether you prefer pan-searing, grilling, or roasting, there's a recipe here that will satisfy your cravings. So, gather your ingredients, fire up your kitchen, and embark on a delicious exploration of pork chops with Geoffrey Zakarian as your guide.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
