Blackened Pork Chop

Paired with Benovia 2017 Martaella Vineyard Pinot Noir Russian River Valley

  • pork chops, 1” thick, brined, see recipe below
  • blackened seasoning, see recipe below
  • carrot top pesto, see recipe below
  • brown butter vinaigrette, see recipe below
  • 1/4 lb new zealand spinach, washed
  • 1/4 lb dandelion greens, washed
  • 1/4 lb red sorrel, washed
  • 2 cups shaved carrots, see recipe
  • 4 tbsp butter, unsalted
  • 2 tbsp olive oil
  • 1/4 cupcanola oil
  • kosher salt to taste
  • black pepper, fresh ground to taste

(Recipe note: if you can not locate the greens in the recipe sub any hearty green of your choosing)

  1. Remove the pork chops from the brine. using paper towels pat dry the pork chops.
  2. Season the pork chop well on all sides with the blackening seasoning.
  3. Add the canola oil into a large cast iron skillet. Heat the oil on high until smoking point.
  4. Place the pork chops into the skilled. Sear the pork chops until the seasonings are well charred (about 5 minutes).
  5. Flip the chops over and cook until the seasonings are well charred (about 5 minutes).
  6. Add the butter and lightly baste the pork chops until desired temperature (about 3 minutes-145˚f internal temperature)
  7. Remove the pork from the cast iron and set aside to rest.
  8. Using a clean towel wipe out the cast iron, add the olive oil, and place the cast iron back on high heat.
  9. When the oil reaches smoking point add the spinach and dandelion greens. Cook the greens until lightly wilted.
  10. Place greens into a medium mixing bowl.
  11. Add the red sorrel and shaved carrots, lightly toss the greens together.
  12. Mix the brown butter vinaigrette well and lightly drizzle 2 tablespoons over the greens.
  13. Season with salt and pepper to taste and mix well.
  14. Divided the salad between four entrée plates.
  15. Place the pork chop on top of the greens.
  16. Place a large spoon full of carrot pesto on top of the pork chop.
  17. Mix the brown butter vinaigrette well and lightly drizzle the vinaigrette around each plate.

Shaved Baby Carrots

  • 12 baby carrots, with tops
  • ice as needed
  • water as needed
  1. Remove the carrot top greens from the carrots.
  2. Wash the carrot tops well and reserve for the carrot top pesto.
  3. Wash the carrots well.
  4. Using a peeler, shave the carrots lengthwise.
  5. Place the shaved carrots into the ice water.

Blackening Seasoning

  • 6 tbsp paprika
  • 3 tbsp cayenne powder
  • 3 tbsp onion powder
  • 3 tsp garlic powder
  • 3 tsp ground black pepper
  • 2 tbsp kosher salt
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  1. Mix all ingredients together well

Pork Chop Brine Recipe

  • 4 pork chops, 1” thick
  • 1 quart water
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 3 sprigs rosemary, fresh
  • 3 sprigs thyme, fresh
  • 1/2 cup onion, rough chopped
  • 1/2 cup celery, rough chopped
  • 1/2 cup carrots, peeled, rough chopped
  1. In a medium sauce pot add water, salt, sugar, rosemary, thyme, onion, celery, and carrots.
  2. Place the pot on high heat until the liquid reaches a boil. When the liquid reaches a boil remove it from the heat
  3. Set aside until the brine is cooled to room temperature.
  4. Place the pork chops in a high sided container.
  5. Pour the brine over the pork chops. (make sure the pork chops are fully covered with brine).
  6. Place the porkchops in the refrigerator for 8 to 12 hours.

Carrot Top Pesto

  • 1 tbsp garlic, chopped
  • 1/4 cup lemon juice
  • 2 tsp lemon zest, finely grated
  • 1 cup carrot tops, blanched, rough chopped
  • 1/4 cup mint, leaves only
  • 1 cup arugula, rough chopped
  • 1/2 cup cashew nuts, raw
  • 1/4 cup parmesan cheese, finely grated
  • 1/4 cup olive oil
  • 2 tsp kosher salt
  • 1/2 tsp black pepper, fresh ground
  1. To blanch the carrot tops: remove thick stem pieces. Bring a pot of water to a boil. Prepare a large bowl with ice cubes and cold water. When the water comes to a boiling, add the carrot tops to the pot. Stir occasionally, cooking for about 3 minutes or until bright green and tender. Immediately remove from the pot, drain the hot water, and add the carrot tops to the ice cube bowl to stop the cooking process.
  2. Drain the carrot tops, wring out excess liquid, and spread them on a paper towel lined plate for 5 minutes.
  3. Add all the ingredients into a food processor. Blend on high until all ingredients are pureed smooth.
  4. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides.

Brown Butter Vinaigrette

  • ¾ lb butter, unsalted
  • 1/4 cup sherry vinegar
  • 2 tbsp shallot, rough chopped
  • 2 tsp Dijon mustard
  • 1 tbsp thyme, fresh, leaves only
  • 1/2 tsp celery seed
  • 1 tsp fennel seed
  • 1/2 tsp chili flake
  • 2 each garlic clove
  • 2 tsp paprika
  • 2 tsp kosher salt
  • 1 tsp black pepper, fresh ground
  1. Add the butter to a small sauce pot over medium-high heat until is browned but not burned, about 5 minutes. (butter will give of a roasted hazelnut aroma)
  2. Remove the butter from the heat and reserve warm on the side.
  3. In a high-speed blender, combine the vinegar, shallot, mustard, thyme, celery seed, fennel seed, chili flake, garlic, paprika, salt, and black pepper.
  4. Blend on high until smooth.
  5. With the motor running on high, slowly drizzle in the reserved butter and blend until fully emulsified.