Chef Jim's French Rib Pork Chop
Source of Recipe
Woodford Reserve
Recipe Introduction
Marinated in spicebush berries and Woodford Reserve Bourbon with green tomato and Pawpaw compost and Country ham jus
From Chef Jim Gerhardt, The Seelbach Hilton,
Home of the Five Diamond Oakroom, Louisville, Kentucky
"As Featured in USA Today and at The Prestigious Celebration of Southern Chefs"
List of Ingredients
4 center cut "Frenched" pork rib chops, 14 oz. each
(Your favorite butcher can cut these to your preference from 8 to 16 oz.; 14 oz. makes a generous 2" thick chop)
Marinated overnight in:
1/4 cup maple syrup
1/4 cup molasses (preferably Kentucky sorghum)
2 generous shots Woodford Reserve Kentucky Bourbon
2 Tbs sweet chile sauce
1-1/2 tsp. garlic chile paste
(Above two ingredients can be found in an Asian market or specialty section)
Green tomato Pawpaw relish:
1 Tbs. honey
2 Tbs. chopped, fresh cilantro
1/2 tsp. cumin
1/2 cup Kentucky Pawpaw pulp
1/2 roasted red pepper, peeled and seeded
1/2 small red onion
1 mango, peeled and pitted
(or 1 cup Pawpaw pulp or 2 mangoes)
Juice of 1 small lime
1 green tomato, peeled and seeded
Recipe
Combine first four ingredients. Dice fruits and vegetables to 1/4-inch squares. Toss, season to taste with kosher or sea salt and let stand at least 30 minutes and up to overnight in the refrigerator, tightly covered.
Fried plantains (optional):
1 large (or 2 small) plantains
1 cup oil for frying; peanut, corn or safflower
Slice plantains 1/8 inch thick. Fry in hot oil until lightly browned. Strain on paper towels. May be done ahead, kept uncovered overnight to crisp.
Assembly:
Grill pork chops to medium, 10 minutes per side on a medium grill, brushing with marinade until juice runs clear when pressed or when center reads 150º F on a meat thermometer.
Sauce plate with 1/4-cup hot country ham jus. Garnish with a generous spoonful of relish and crown with 2 slices fried plantains.
Serves four.
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