Pork Chop

AuthorDanny EckesCategory, DifficultyIntermediate

Enjoy this sweet and savory meal! Much like the sweet and savory funk of The Motet, this dish will brighten any day. I've had the pleasure of seeing The Motet a few times and never left disappointed. Enjoy the tunes, the meal, and a nice glass of Brother Thelonious - Belgian Style Abbey Ale.

Recommended Pairing:


Yields2 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Directions

Salad
1

In a small bowl whisk together 3 tbsp olive oil, 1 1/2 tbsp apple cider vinegar, 1 tbsp better than everything bagel spice, and salt and pepper to taste.

2

In a large bowl add arugula salad, onion, and cherry tomatoes.
Pour dressing and toss.
Top with shaved parmesan cheese.

Maple Glaze
3

In 2qt. Saucepan whisk maple syrup, balsamic vinegar, mustard, garlic, beef bullion, 1 tbsp rosemary, and 1 tbsp thyme.
Whisk until the bullion is dissolved.

4

Bring mixture to a light boil over medium heat.
Cook until it reduces to half about 5 minutes.
Let cool and set aside for later.

Carrots
5

Preheat oven to 400 degrees.

6

Do not peel carrots, clean with a vegetable brush.
Leave stems on, and cut carrots in half.
Place on a Nonstick Baking Sheet.

7

Brush carrots with olive oil, tossing them lightly to cover.
Drizzle and brush maple glaze on carrots.

8

Bake in the oven for 20 minutes or until carrots are soft enough to cut through with a fork.

Pork Chop
9

Lightly rub chops on all sides with Montreal steak and chop seasoning.

10

Heat 10" Cast Iron Frypan over medium heat and add 1 tbsp. olive oil.
Place pork chops on the thin side to render fat.

11

Sear pork chop on each side 2-3 minutes.
Drizzle with glaze when you flip.

12

Pull off the stove, drizzle pork with glaze.
Season with fresh rosemary and fresh thyme.
Place pan into the oven at 400 degrees.
Cook until internal temperature reaches 145 degrees (roughly 10-15 minutes).

Serving
13

Plate pork and carrots.
Drizzle with remaining glaze.
Add the salad to the side.

Ingredients

Maple Glaze
 ½ cup Maple Syrup
 6 tbsp Balsamic Vinegar
 ½ Beef Bullion (small cube 1 cup proportion)
 1 ½ tbsp Dijon Mustard
 2 Garlic Cloves (minced)
Pork Chop
 1 ½ lbs Pork Chop (2-3 center cut bone-in)
Carrots
 1 Rainbow Carrot bunch (6-8 large carrots)
Salad
 Arugula Salad
 Cherry Tomatoes (halved)
 1 ½ tbsp Apple Cider Vinegar
  Red Onion (thinly sliced)
 Parmesan Cheese (shaved)
Shared
 2 tbsp Fresh Rosemary (finely chopped)
 2 tbsp Fresh Thyme (finely chopped)
 Olive Oil
Cookware
Pairing

Directions

Salad
1

In a small bowl whisk together 3 tbsp olive oil, 1 1/2 tbsp apple cider vinegar, 1 tbsp better than everything bagel spice, and salt and pepper to taste.

2

In a large bowl add arugula salad, onion, and cherry tomatoes.
Pour dressing and toss.
Top with shaved parmesan cheese.

Maple Glaze
3

In 2qt. Saucepan whisk maple syrup, balsamic vinegar, mustard, garlic, beef bullion, 1 tbsp rosemary, and 1 tbsp thyme.
Whisk until the bullion is dissolved.

4

Bring mixture to a light boil over medium heat.
Cook until it reduces to half about 5 minutes.
Let cool and set aside for later.

Carrots
5

Preheat oven to 400 degrees.

6

Do not peel carrots, clean with a vegetable brush.
Leave stems on, and cut carrots in half.
Place on a Nonstick Baking Sheet.

7

Brush carrots with olive oil, tossing them lightly to cover.
Drizzle and brush maple glaze on carrots.

8

Bake in the oven for 20 minutes or until carrots are soft enough to cut through with a fork.

Pork Chop
9

Lightly rub chops on all sides with Montreal steak and chop seasoning.

10

Heat 10" Cast Iron Frypan over medium heat and add 1 tbsp. olive oil.
Place pork chops on the thin side to render fat.

11

Sear pork chop on each side 2-3 minutes.
Drizzle with glaze when you flip.

12

Pull off the stove, drizzle pork with glaze.
Season with fresh rosemary and fresh thyme.
Place pan into the oven at 400 degrees.
Cook until internal temperature reaches 145 degrees (roughly 10-15 minutes).

Serving
13

Plate pork and carrots.
Drizzle with remaining glaze.
Add the salad to the side.

“The Motet” Chop
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Danny Eckes

Welcome to my personal blog! Most of this site is dedicated to my personal interests and recipes. Let's face it, finding recipes online can be challenging! Between navigating past countless ads and lengthy superfluous instructions, it takes far too long to find the actual recipe. Pictures (taken with mobile) and descriptions are for personal reference.

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