Roasted Berkshire Pork Chop – Chef Alex Chen Boulevard
Roasted Berkshire Pork Chop At Brewery and The Beast
Brewery and The Beast in Vancouver is an outdoor feast of everything meaty held each year in July. Chefs barbecue up their favourite meats and there’s always a ton of local pork on the grill! We’re big fans of Chef Alex Chen from Boulevard and his devotion to sourcing locally for meat, seafood and produce. He’s got a great dinner coming up for Food Day Canada too on August 5th. He shared the recipe for his dish for Brewery and the Best, Roasted Berkshire Pork Chop!
Roasted Berkshire Pork Chop
2 pieces of Berkshire Pork Chop (approx. 13-14 oz each)
1 clove star anise
1/2 tsp caraway seed
2 Tbsp. oil
2 sprigs Thyme
2 Tbsp. unsalted butter, melted
3 cloves garlic
1 Tbsp. of salt
Pinch of Maldon sea salt
- Grind up star anise and caraway seeds in a spice grinder until very fine.
- Preheat oven to 325 F degrees.
- Season both sides of the pork with salt and fresh cracked black pepper.
- Dust spice mix lightly on both side of the pork chop.
- Heat sauté pan on high heat until hot, then add in oil.
- Heat oil until light smoke appears, then turn heat down to medium.
- Sear pork 2 minutes on each side.
- Add in crushed garlic cloves and thyme.
- Tilt the pan slightly on an angle and spoon butter over the pork.
- Remove pork from oven once it reaches an internal temperature of 145 F degrees.
- Let rest for 5 minutes before serving.
- Sprinkle with few grains of sea salt.
Glazed vegetables, butternut squash purée and apple cider jus.