www.PassionforPork.com
WildTale Pork Chops
Vancouver Chef Andrew Smith Recipe for WildTale Pork Chops
One of the restaurants in Vancouver that does both meat and seafood well, is Yaletown’s WildTale. They source locally, the service is superb and they’ve got some amazing pork chops. Head in for happy hour and stay for dinner. We just couldn’t resist asking for their pork recipe as there is even bacon in the jus! Here is WildTale’s pork chop recipe along with some mashed spuds and Brussels sprouts too. Don’t forget to support your local pork farmers and BUY LOCAL!
| Pork Chop For 4 | ||
| Ingredients: | Pork Chop (double bone cut) | 4 pc |
| Salt and pepper seasoned | to taste | |
| Procedure: | Pan sear or Grill Pork to 130 degrees, medium. May need to finish | |
| in the oven. | ||
| Ingredients: | Bourbon Jus: | |
| Diced Bacon | 50 ml | |
| Minced White Onion | 50 ml | |
| Bourbon | 1 fl oz | |
| Red Wine | 2 fl oz | |
| Veal Stock | 500 ml | |
| Cream | 50 ml | |
| Grainy Mustard | 1 tbs | |
| Butter | 1 tbs | |
| Maple Syrup | 1 tsp | |
| Salt and Pepper | to taste | |
| Procedure: | 1. Cook bacon untill crispy and add onion | |
| 2. Add bourbon, reduce then wine and reduce | ||
| 3. Add veal stock and reduce by 60 percent | ||
| 4. Add cream and melt butter on low heat | ||
| 5. Add grainy mustard, maple syrup then season to taste | ||
| Ingredients: | Chevre Mashed Potato: | |
| Yukon Gold Peeled Potato | 6 large potato | |
| 2% Milk | 200 ml | |
| Butter | .25 pound | |
| Salt and Pepper | to taste | |
| Goats Cheese | 3 tbs | |
| Procedure: | 1. Cook potato until soft, start with cold water | |
| 2. Add heated milk and butter to the mixture and mash the potato | ||
| 3. Fold chevre into the mashed potato, season to taste | ||
| Ingredients: | Brussels Sprouts: | |
| Brussels Sprouts | 500 ml | |
| Lemon Juice | 1 tsp | |
| Parmesan Cheese | 1 tbs | |
| Chili Flake | to taste | |
| Caper | 1 tbs | |
| Salt and Peper | to taste | |
| Procedure: | 1. Cut brussels sprouts in half | |
| 2. Roast on high heat or deep fry quickly untill just turning brown | ||
| 3. Toss with cheese, chili flake, capers and lemon juice | ||
| 4. Season to taste | ||