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RE: Papas Kitchen
2/5/2012 7:33:25 PM
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Hello My Friends, Lean pork always requires some flavor-boosting strategies, on the stovetop and off. So first, these chops get a simple coarse rub of coriander, salt, and pepper; then, they’re quickly sautéed for browning and finished with a flavorful, nuanced sauce.
Coriander-Rubbed Pork Chops with Orange Hoisin Sauce 
For the sauce:
1/4 cup hoisin sauce
2 Tbs. rice vinegar
1-1/2 tsp. frozen orange juice concentrate, thawed
For the pork chops:
4 bone-in center-cut pork chops (1 to 1-1/2 inches thick)
1/4 cup toasted sesame oil
3 Tbs. freshly cracked coriander seeds
1 Tbs. kosher salt
1 Tbs. coarsely ground white or black pepper
1 Tbs. olive oil
For the scallions and pepper:
6 scallions (white and light green parts), thinly sliced lengthwise into julienne strips
1 red bell pepper, cored, seeded, and thinly sliced lengthwise into julienne strips
2 Tbs. chopped fresh ginger
3 Tbs. dry sherry
Kosher salt and freshly ground white pepper Make the sauce: In a small bowl, stir the hoisin sauce, rice vinegar, and orange juice concentrate until well mixed. Cook the chops: Pat the pork chops dry with paper towels and rub both sides with 2 tablespoons of the sesame oil, the coriander, salt, and pepper. Heat the remaining 2 Tbs. sesame oil and the olive oil in a very large sauté pan over medium-high heat until hot but not smoking. (If you don’t have a sauté pan large enough to fit the chops without crowding, use two smaller sauté pans, divide the sesame and olive oils between them, and cook two chops in each.) Cook the chops until well browned on one side, 3 to 5 min. Turn and cook the other side until the meat is done, 2 to 4 min. (If they start to burn, turn down the heat slightly.) To check for doneness, make a small cut near the bone and look inside—the pork should have a hint of pinkness. If it’s still red, cook for another minute and check again. Transfer the chops to a plate, tent with foil, and let rest for 3 to 5 min. before serving. Make the garnish: Put the scallions, bell pepper, and ginger in the sauté pan over medium-high heat. (If you used two pans for the chops, use just one for the garnish). Cook, stirring constantly, until crisp-tender, about 2 min. Add the sherry; cook for another 30 seconds. Brush each chop generously with the sauce, top with the vegetables, and serve. Serves 4. For this delightful side dish, look for fresh, tight Brussels sprouts with no discolored leaves or yellowed parts. If possible, buy them on the stalk and cut them off yourself, or buy them from bulk bins so you can pick through and get the freshest ones possible. Stir-Fried Brussels Sprouts with Red Pepper 
1 lb. small Brussels sprouts (3 cups)
2 Tbs. peanut oil
6 medium scallions, thinly sliced
1 Tbs. minced fresh ginger
1 medium clove garlic, minced
1/4 to 1/2 tsp. crushed red pepper flakes
1 medium red bell pepper, cored, seeded, and chopped
2 Tbs. lower-sodium soy sauce
2 Tbs. rice vinegar
Kosher salt Trim any tough exterior leaves from the Brussels sprouts and halve each lengthwise. Slice each half lengthwise into thirds. Set aside.
Heat the oil in a large wok or 10-inch straight-sided skillet over medium-high heat. Add the scallions, ginger, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the Brussels sprouts and cook, stirring constantly, until they are bright green, about 4 minutes. Add the bell pepper, soy sauce, and vinegar. Cover the wok or skillet, reduce the heat to low, and simmer until the Brussels sprouts are crisp-tender, 6 to 8 minutes.
Uncover the wok or skillet, raise the heat to high, and bring the sauce to a full boil, stirring constantly, until reduced to a glaze, about 1 minute. Season to taste with salt and serve. Serves 4. 
Have A Wonderful Weekend, Phil
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