I called this Pork Chops "Ras Al Ghul" because naming it after a Batman super-villain is the only way I can remember what's in it.
The Ras Al Ghul is for the main spice "Ras Al Hanout" or "Ras El Hanout", literally "top of the shop" in Moroccan, or so I've been told. Every spice shop seems to make a different one and mine contains rose buds.
Ingredients:
4 Thick Center Cut (1 inch) Pork Chops––We get ours from Huntington Meats in Los Angeles. These guys have saved my bacon more than once! I got mine from Mr. Marcel's
2 Ounces Rose Hip Preserves
2 Teaspoons Ras Al Hanout I got mine from Mr. Marcel's
2 Large Shallots (Diced)
1/2 head of Garlic (Minced)
6 Ounces Baby Carrots
6 Ounces Baby White Carrots
1 Pound Baby Yukon Gold or Fingerling Potatoes
2 Ounces Raw Pistachios
6 Ounces Sage
4 Ounces Cognac
8 Ounces Salted Butter (Not a typo)
2 Tablespoons Olive Oil
Cracked Pepper
In the best of all possible worlds you'd have an hour before you started cooking to mix together the Ras Al Hanout and the Rose Hips--making a paste--coat the Pork Chops with it and then marinate for an hour. I usually don't have that kind of time but coating the Chops with the Hanout/Rose Hip mixture and setting aside while attacking the next step is usually enough.
Melt 2 ounces of butter in a large cast iron skillet and add shallots. Cook over low heat until soft and semi-translucent. Add garlic and continue over low heat until shallots are carmelized.
Remove shallots and garlic from skillet. Leave any remaining liquid.
Add 2 ounces more of the butter to the skillet! Add Pistachios and cook over low heat until butter starts to brown. Remove and set aside!
In a deep baking dish, drizzle olive oil, add carrots, potatoes, add shallots and garlic, chop half of the sage and add pistachios. Mix. Add 2 ounces of Cognac and pop in a 325 degree oven for 40 minutes or until potatoes are tender.
Wait 25 minutes and have a nice glass of Viognior. Add 2 more ounces of butter to your skillet. No, I'm not kidding. Heat your skillet until very hot and S&P your Pork Chops. Sear. Add the rest of the sage. Add the last of the Cognac. Flip. Top with last 2 ounces of butter. Now pop in a hot oven for 15 minutes or until the middle of the chop is a firm blush pink.
I've only just made this so any comments would help. I've considered adding bacon, white wine, less butter, more cognac, Brussels sprouts and actual rose hips.
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