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Pork Chop with Sprout-Red Onion Ragout from Beyond the Box

Posted by Douglas Brown on Mon, Jan, 13, 2014 @ 09:01 AM

Recipes Beyond the Box Catering - Dallas Catering and Market

For the Pork

2 each 10-12 oz Pork Chops
1 Sprig Fresh Rosemary, chopped
1 Tbs Garlic, freshly minced
1 Tbs Olive Oil

  1. Rub the pork chops with the garlic, rosemary and olive oil
  2. Let sit overnight if possible
  3. Pull them out of the cooler for 1 hour before cooking

For the Ragout

2 slices Thick Cut Apple Smoked Bacon
1 cup Red Onion, large dice
2 each Green Onion, minced
1 cup Tomato, diced
1 cup Brussels Sprouts, cut in quarters
1/4 cup Golden Raisins
1 Tbs Olive Oil
1 oz Apple Cider
1 Tbs Butter
Salt and Pepper

  1. Heat the oil and add the bacon, green and red onions
  2. Sweat for about 5 minutes over low heat so the bacon begins to render but does not get crispy
  3. Add the tomatoes and Brussels sprouts and cook another 5 minutes
  4. Add the apple cider and raisins and bring to a simmer
  5. Remove from heat and add the butter
  6. In a separate pan, pan sear the pork chops on both sides and get a nice golden brown (be sure to season with salt and pepper first)
  7. Pour the onion mixture over the pork
  8. Roast in the oven at 350 degrees for about 15-20 minutes or until the pork reaches medium
  9. Remove the pork chops when done
  10. Place the mixture back in the oven for 10 minutes while the pork chops rest
  11. Serve over the pork chops immediately


 *This Ragout is great with chicken as well.  

 


 


 

Beyond the Box

Beyond the Box is a full service catering and event company located in Dallas, Texas.  Beyond the Box services homes, offices and event spaces all over the DFW area.  

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