EPIC PORK CHOPS WITH ROMESCO

Pork Chops
MARINADE:
1/3 cup (85 ml) soy sauce (light or all purpose, not dark)
2 tbsp brown sugar
1/4 cup Worcestershire sauce
1 tsp Dijon mustard
½ cup of Ricotta
2 garlic cloves minced
¼ tsp black pepper
1 tbsp of salt

Romesco Sauce:
2 red peppers roasted
2 garlic gloves
1 TBSP sherry/red vinegar
½ tsp salt
¼ tsp cayenne
1/4 cup olive oil
¼ parsley
1/3 cup pistachios

hey how you doing you don’t want to get
an expensive piece of steak you don’t
want some chicken what’s a protein
that’s cravable just like those two that
you don’t really think about a lot it’s
a pork chop pork chop is super versatile
it’s inexpensive it’s a humble piece of
meat that if done right it can be
mind-blowing let’s do it
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first let’s start with these chops a
great pork cut is definitely bone in in
my books they tend to be much thicker
and allow for you to get a great sear
without overcooking the meat now if you
don’t want these pork chops to be drier
than the gosh darn sahare desert I’d
recommend a nice wet brine start off
with half a cup of soy sauce this gives
it a great salty Umami follow by 1/4 cup
of waser whatever you want to call that
sauce throw in another 1/4 cup of brown
sugar for some caramelization and
sweetness 2 tbsp of Dijon mustard for
some Tang I would say 99% of marinades
we’re going to have garlic cloves so add
that too salt in the soy sauce is not
nearly enough to penetrate the meat so
we add 2 tablespoons of kosher here now
I know I’m going to throw you for a loop
on this one but we’re going to add some
ricotta cheese to this concoction think
of it as the fat binder for the marinade
similar to how Greek yogurt marinades
work this adds a nice nice complimentary
taste to the pork chop and it adds more
moisture to the final product just make
sure to wait till the ricotta gets to
room temp before adding to the marinade
we’re going to try to avoid getting
clumps while whisking in this mixture
and so that the pork can really adhere
to this marinade now add half a cup of
water here to ensure that we have enough
brine for the pork place the chops into
the marinade make sure to get as much
coverage as you can you’re going to want
to let these marinade for 24 hours or as
long as you can wait next up we’re going
to do a delicious romesco sauce romesco
what what are you talking about Alex
it’s a smoky nutty roasted red pepper
sauce and it’s incredible it’s my
favorite part of this dish so let me
show you how to make it start off by
roasting the absolute out of these red
peppers we’re just looking to get this
skin nice and charred so that we could
take it off for our sauce now if you
don’t have a Open Flame like this in
your house no big deal throw these guys
on a sheet pan and throw them in the
broiler for about 10 minutes the recipe
calls for two cloves of garlic which I’m
going to opt to just roast as well while
the red pepper are doing its thing okay
it’s been about a minute or two so it’s
time to flip the red peppers in the oven
don’t do what I did and use parchment
paper I was pretty dumb don’t use that
it’s going to burn okay so once you’re
happy with the Char on these red peppers
take them out of the oven and get them
ready to deskin you’re going to want to
throw them in a glass bowl covered by
some foil to let them Steam for about 5
minutes okay 5 minutes later throw on
some gloves and start your Des skinning
operation it should come off super
easily since it’s been steaming and the
skin just pulls apart naturally give
those guys a nice rough chop so that you
can fit them inside of your food
processor or blender I’m using my food
processor here because I like a nice
chunky texturally pleasing sauce but
feel free to use a blender if you want
it more creamy into the mix we’re going
to start off with our red peppers
followed by 2 tbspoon of cherry or red
wine vinegar 1/4 cup of pistachios for
that crunch two cloves of that roasted
garlic 2 teaspoons of cayenne pepper for
some heat one head of parsley 1 teaspoon
of salt freshly ground black pepper give
that a quick Blitz to get the
ingredients nicely Incorporated next
you’re going to want to grab 1/4 cup of
a good olive oil and slowly drizzle that
in as you Blitz the initial ingredients
this helps emulsify the sauce and gives
it a creamy yet crunchy texture once
you’re happy with the consistency of the
sauce pour it into a bowl just look at
this it’s Smoky spicy nutty and a little
sweet from the roast from the pepper
paired with a tender pork chop it bursts
with flavor and yeah I’m pretty happy
with it the next day we are now ready
for some pork chops look at these guys
they took on some beautiful color from
that marinade yeah I may look like dog
food I will give you that but the smell
is incredible let’s get these guys ready
for the grill so first things first
you’re going to want to always pat dry
any meat before you start searing it
especially for a wet brind meat it’s so
important to get a great sear on this
pork chop yeah these are looking really
good let’s get to the grill now so I’m
using my charcoal grill but feel free to
use anything you you got of course you
can always use a cast iron skillet
inside if you want to sear it off that
way but I love the Smokey flavor of
grilling the tips that I’m going to show
you guys here are going to apply for
either method after your grill is piping
hot let’s start searing because we have
a good amount of sugar in the marinade
and the exterior of this pork it could
burn very easily so we want to make sure
to flip continuously every 30 seconds or
so just so that we can constantly
monitor this crust and make sure nothing
is burning
I also am going to butter base as I go
just to add some more moisture and make
sure that it gets a great sear like this
don’t forget to sear off the edges and
render the fat cap and it’s really that
simple guys all you got to do is just
keep flipping until you’re happy with
the crust what’s great about this
technique is that you’re always going to
achieve a great heat distribution
throughout the cut definitely pull the
pork chops at around 130 for a nice
medium cook and I brought these back
into the house they looked stunning look
at these perfectly seared really tender
we’re just going to let them rest for
about 5 minutes before we slice but they
are smelling and looking incredible
after about 5 minutes of resting the
pork has definitely softened up and we
are ready to slice now grab yourself a
plate and generously spoon the romesco
sauce in Michelin style fashion plate
them chops on top to finish off this
great meal what I love about this is
that how little you have to spend
monetarily to really enhance the taste
like a restaurant quality dish it’s
Smoky sweet juicy and the sauce to go
with it gives you an interesting tang
and crunch I really recommend trying
this soon and I hope you do let me know
how it goes and thank you so much for
watching we’ll see you guys in the next
one
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