Seared Pork Shoulder Chops with Poblano Ratatouille
(recipe serving size: 3-6 people)
For the pork shoulder chops:
2 lb pork shoulder chops, cut into 3 or 6 pieces
1 tsp harissa
1 tsp za’tar
1 tsp ground sage
1 tsp smoked paprika
1 tsp kosher salt
1 tsp marash pepper
1-2 tb olive oil
Mix the spices in a small bowl. Coat the pork shoulder chops with the olive oil and spices. Place in a plastic food storage bag or container and let marinate in the refrigerator for 1 hour.
For the ratatouille:
1 eggplant, cubed (roughly 1 lb)
1 medium sweet onion, diced into 1/2-inch pieces
3 poblano peppers, diced into 1/2-inch pieces
1 pint grape tomatoes, sliced in half
1 tb fresh parsley, finely chopped
1 tsp fresh oregano, finely chopped
3 cloves garlic, sliced
2 tsp kosher salt
1 tsp crushed red pepper flakes
1/4 cup olive oil
Preheat your oven to 250 degrees.
Heat a cast iron skillet over medium-high heat. Add the olive oil, eggplant, onion, peppers and tomatoes along with the kosher salt and crushed red pepper flakes and sauté for 10 minutes.
Add the parsley and oregano and sauté for another 2 minutes. Add the garlic and sauté for 3. Transfer the ratatouille into an oven-safe dish and place in the oven to keep warm.
For cooking the pork chops:
In the same cast iron skillet over medium-high heat, sear the pork shoulder chops for 3-4 minutes on each side or until the internal temperature of the chops are at least 145 degrees (for medium rare). Allow the chops to rest for 1-2 minutes.
Bringing it all together:
1 cup sour cream
Fresh parsley for garnish
For serving the pork shoulder chops whole, place the pieces of pork on a large serving platter. Top the chops with the ratatouille and serve family style with sour cream.
For serving the pork shoulder chops in pieces, wait until the pork has rested for 1-2 minutes. Slice the pork chops at an angle against the grain. Return the pork pieces back into the pan along with the ratatouille. Sauté together for about a minute. Scoop a portion of the pork and vegetable mixture onto a plate and serve with a side of sour cream.
Reblogged this on ravenhawks' magazine and commented:
Looks very good
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