PORK CHOP WITH CARAMELIZED MAPLE ONIONS Recipe
- 1 1 12-pound pork rack with 4 bones attached
- Salt and freshly ground black pepper
- 1/4 0.25 0.25cup CUP_USVolumeolive oil
- 3 3 3tablespoons TABLESPOON_USVolumeunsalted butter
- 2 2 2large yellow onions, sliced
- 2 2 2tablespoons TABLESPOON_USVolumefresh ginger, finely chopped
- 1/2 0.5 0.5stick cinnamon
- 1 1 1star anise
- 1/4 0.25 0.25cup CUP_USVolumemaple syrup
- 2 2 2cups CUP_USVolumeapple cider
- Season both sides of rack with salt and pepper 20 minutes before cooking.
- In a large heavy skillet over high heat, heat olive oil. Sear pork rack on all sides until browned. Set aside.
- In same skillet melt butter over medium heat, add sliced onions, ginger, cinnamon and star anise.
- Cook slowly for about 10 minutes until onions are golden brown.
- Add maple syrup, and cook for 2 minutes until onions are caramelized.
- Deglaze with cider, adjust salt and pepper and cook for about 5 minutes, until liquid is reduced by half.
- Preheat oven to 350 degrees F.
- Transfer pork to shallow roasting pan, completely cover with onion mixture and place in oven. Cook for 20 minutes per pound or until internal temp is 160. After 20 minutes, add remaining onion mixture on top of pork rack. When cooked, remove from oven and allow to rest for 10 minutes before slicing.
The humble pork chop rises to great heights in this recipe created by one of my favorite young chefs from Spago, Karl Matz. The maple syrup gives the onion compote a wonderful flavor which infuses the pork chops as they cook. You’ll be surprised how delicious and exciting pork chops can be. Serve with celery root purée and sautéed vegetables. (See separate recipes)