21 Nov PINOT NOIR PAIRING – GRILLED SWEET TEA BRINED PORK CHOPS WITH SAUTÉED KALE AND TEMPURA VEGETABLES
Yields 4 Servings
4 cups water
1 cup sugar
2 ½ tablespoons salt
12 black tea bags
4 12-ounce bone in pork chops (1½ inch thick)
Aged balsamic optional for garnish
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
½ cup water
salt and pepper
2 to 3 cups vegetables, cut to bite size
1 cup cake flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon baking powder
3 tablespoons sesame oil
1 cup water
1 cup oil for frying (vegetable or canola)
In a saucepan, combine the water, sugar, salt, and black tea bags. Bring to a boil and allow to steep for 5 minutes. Remove tea bags and place in refrigerator to chill. Once the tea is cold, add the pork chops, and place in refrigerator for at least 4 hours but preferably over night or even better two nights.
Pat the pork chops dry using paper towels and then rub chops with a little oil. No need to season chops with salt, you may season with pepper if you like.
Heat grill to medium high and grill pork chops for 4 minutes then flip and grill other side for 4 minutes. Then flip again creating a crosshatch pattern and grill 3 more minutes, and then flip and grill an additional 3 minutes, for internal temperature of 140-145°. Remove from grill and cover loosely with foil and allow to rest for 5-10 minutes.
The meat near the bone may be medium rare this is okay. *This recipe is also great with chicken.
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the kale and water and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated.
Season with salt and pepper to taste.
In a bowl combine the flour, salt, sugar, and the baking powder. Slowly whisk in the sesame oil and water until the mixture becomes completely smooth. Chill for at least 15 minutes. Heat oil to 350°. Dip the vegetables in the batter. Then place in hot oil. Cook for about 3 minutes, until crisp and lightly golden brown. Remove from the oil and drain on paper towels.
Courtesy of Mark Caldwell, Executive Chef Davis Estates