Gordon Ramsay’s Spiced Pork Chops with Sweet Potatoes
Provided by: SmallRecipe.com
Ingredients:
| 4 pork loin chops with bone |
| about 10 ounces each |
| 1/2 to 1 teaspoon mild chili powder |
| to taste |
| 1 teaspoon sweet paprika |
| Sea salt and black pepper |
| 2 tablespoons olive oil |
| Few thyme sprigs |
| 4 garlic cloves (unpeeled) |
| lightly smashed |
| 5 to 6 star anise |
| lightly smashed |
| 1 teaspoon coriander seeds |
| lightly crushed |
| 3 large sweet potatoes |
| about 2/3 pound |
| 1 red chile |
| trimmed |
| seeded |
| and minced |
| Bunch of cilantro |
| chopped |
Steps:
- Cut off the rind and excess fat around the pork chops
- Mix the chili powder, paprika, and some salt and pepper with the olive oil in a wide baking dish
- Add the thyme, garlic, star anise, and coriander seeds
- Add the pork chops and turn to coat
- Cover and let marinate for at least 30 minutes, or in the refrigerator overnight
- Heat the oven to 350F
- Bake the pork chops, uncovered, for about 15 minutes until the meat is just firm when lightly pressed
- Meanwhile, bring a pan of salted water to a boil
- Peel the sweet potatoes and cut into 5/8- inch slices
- Add to the pan and cook for 7 to 8 minutes until almost tender when pierced with a skewer
- (They should be slightly undercooked at this stage
- ) Drain and refresh under cold running water
- Dice the potatoes; set aside
- When cooked, transfer the chops to a warm plate, cover with foil, and rest in a warm place for 10 minutes
- Squeeze out the soft garlic from the skins and return to the baking dish
- Add the chile, tip in the sweet potatoes, and toss to mix
- Season lightly and bake for 10 minutes, stirring once or twice, until the potatoes are tender
- Stir the coriander through the sweet potatoes and spoon onto warm plates
- Add a pork chop to each plate and serve
The following Gordon Ramsay pork chops recipe gives you the foundation for cooking the most flawlessly juicy and tender pork chops .
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 1 hours 10 minutes
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 4
Ingredients:
| 4 8 oz. Pork Chops |
| Salt |
| Pepper |
| Grape Seed Oil |
| 2 tbsp. Dijon Mustard |
| 1 Small shallot minced |
| 2 cloves garlic, minced |
| 2 oz. Heavy Cream |
| 3 oz. Calvados |
| 1 Cup Chicken Stock |
| 1 ¾ lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes |
| 1 C. cream |
| 3 Tbsp. unsalted butter softened |
| 1/2 tsp. Kosher salt |
| 1/2 tsp. Ground black pepper |
| 4 Granny Smith Apples |
| 4 oz. Butter |
| 1 oz. Apple Brandy |
| 4 oz. Brown Sugar |
| 1 Clove |
| 1 Cinnamon Stick |
| 1 Star anise |
| ½ head Read Cabbage |
| ½ Red onion |
| 2 oz. Apple Cider vinegar |
| 4 oz. Red Wine |
| 1 tsp. Mustard Seeds |
| 1 tsp. Caraway Seeds |
| 1 tbsp. Avocado oil |
Steps:
- For Pork Chop
- Yukon Gold Mashed Potatoes
- For Caramelized Apples
- For Braised Cabbage
Gordon Ramsay’s delicious and simple recipe will take your pork chops to a whole new level …
Provided by: SmallRecipe.com
Total time: 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 2
Ingredients:
| 2 pork chops, about 200g each |
| Olive oil, for frying |
| 2 garlic cloves, skin on, crushed |
| Small bunch of thyme |
| Butter |
| Olive oil, for frying (for the sweet and sour peppers) |
| 1 red onion, peeled and sliced (for the sweet and sour peppers) |
| 2 red peppers, deseeded and thinly sliced (for the sweet and sour peppers) |
| Sea salt and freshly ground black pepper (for the sweet and sour peppers) |
| 1 tbsp caster sugar (for the sweet and sour peppers) |
| 3 tbsp red wine vinegar (for the sweet and sour peppers) |
| 1 tbsp extra virgin olive oil |
| Small bunch of basil, leaves shredded |
Steps:
- To make the peppers, heat a little olive oil in large frying pan and add the onion and peppers. Season with salt and pepper, add the sugar and sauté over a high heat for 4–5 minutes until soft and coloured. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn’t hot enough and you’re in danger of boiling the vegetables instead of frying them.)
- Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft.
- Turn down the heat, add the tablespoon of extra virgin olive oil and cook for a further 2–3 minutes.
- Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Transfer to a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.
- Using a sharp knife, make cuts into the fat of the chops, about 5mm deep and at 3–4cm intervals, making sure you don’t cut into the meat. (This will stop the meat from curling up during cooking and will make it cook more evenly.)
- Season the chops really well on both sides, pushing the seasoning into the meat.
- Place the cleaned-out frying pan over a high heat until hot and add a dash of oil. Add the chops, garlic and thyme and fry for 2–3 minutes until coloured. Turn and fry for a further 2–3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.
- Towards the end of cooking time, add 3 knobs of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (Push the fatty edge of the chops towards the back of the pan to help render the fat.)
- Squeeze the garlic out of its skin and place with the herbs on top of the chops.
- Transfer the chops to a plate, and rest for 5–10 minutes, spooning over the basting butter now and again.
- Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.