Suggested Wine Pairing – Shiraz, Rosemount Estate, South Eastern Australia

6 (7-ounce) double-cut pork chops
Salt and freshly ground black pepper
2 tablespoons vegetable oil

2 tablespoons dark brown sugar
1 small white onion, diced
3 tablespoons port wine
1/4 cup red wine
2 tablespoons red wine vinegar
1/4 cup cranberry juice
2 apples, peeled, cored and diced
1/3 cup frozen cranberries

5 medium potatoes, peeled and thinly sliced
1 1/2 teaspoons salt
3 tablespoons unsalted butter, melted
1/2 cup half and half
1 cup shredded Cheddar cheese

1/4 cup sweet corn, thawed then grilled
1-tablespoon extra virgin olive oil
2 medium turnips, peeled and cut into 1-inch dice
3 carrots, peeled and cut into 1-inch dice
1 parsnip, peeled and cut into 1-inch dice
1/2 pound peeled pumpkin, cut into 1-inch dice
3 tablespoons unsalted butter
Salt and freshly ground black pepper

1/2 bunch parsley

Preheat oven to 350 degrees Fahrenheit

Season pork chops with salt and pepper. In a lightly oiled grill pan over high heat, sear each side for approximately 3 minutes. Arrange pork chops on a sheet pan and bake for about 20 minutes, until only minimal juices come out when pricked with a fork.

To prepare relish, caramelize sugar, add onion and stir well for 1 minute. Deglaze with port. Add wine, vinegar and cranberry juice. Bring to a boil, and add apples and cranberries. Simmer about 7 minutes, until the fruit is soft. Remove pan from heat and set aside.

Bring oven temperature to 425 degrees Fahrenheit

For gratin, in a bowl mix potatoes, salt and buffer, and toss together. Arrange potato slices in even layers in a 12-inch by 8-inch baking pan. Pour the cream over potatoes and sprinkle with Cheddar cheese. Cover with foil and bake for 20 minutes. Uncover and bake for another 15 minutes or until potatoes are soft.

Drain and pat dry corn kernels. Using a grilling pan over high heat, warm oil and grill corn for about 3 minutes, until corn turns golden brown in spots. Remove from pan and set aside.

Blanch all the remaining vegetables for 3 minutes and cool in ice water. Drain well.

Melt buffer in a sauté pan over medium heat and sauté all the vegetables for 5 minutes or until warmed thorough. Adjust seasoning with salt and black pepper.

On each warmed serving plate, arrange sautéed vegetables and potato gratin, top with a pork chop and relish. Garnish with an herb sprig.

Serves 6.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook


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