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Pork chops and Asian pear shiitake mushrooms, carrot, and brussel sprouts

Making:

Pork chops and Asian pear shiitake mushrooms, carrot, and brussel sprouts!

1 serving prepared 

Here's what I have:

3 oz Shitake mushrooms 
3.3 oz Scallion white 
5.7 oz Brussel sprout 
8.5 oz Carrot [pre boiled]
5.8 oz Pork chops - thin cut
7.4 oz Asian pear puree with garlic/ginger 
0.2 oz Tamari 
0.3 oz Yondu 
0.3 oz Butter 
Salt/Pepper



Preparation:

The Asian pear puree is leftover from making kimchi over the weekend. I set aside the unused portion of the puree without the added red pepper flakes.  The carrots are also leftovers from food prep for the same batch of kimchi. These were boiled a day prior.

Two different pans were used for this meal. A non-stick pot and basket for steaming the vegetables and finishing the sauce. And a cast iron skillet for cooking the pork chops.

I got a pot of water boiling to start and once that was to the boiling point I got the cast iron on the stove to preheat. The brussel sprouts are placed in the basket and submerged in the pot of water. This was left to boil for 12 minutes. The carrots would be added after that and everything was allowed to cook for 4 more minutes just to warm them up. After that the vegetables were removed from the water and set aside.

While the vegetables were boiling the pork chops were cooked on medium-high heat for 2 minutes per side. Because the chops were so thin and I'm using a cast iron pan so they didn't need extended direct heat.  When they were sufficiently browned on each side the pan was removed from the heat and covered to allow them to continue cooking with residual Heat. This also allows them to rest time while the vegetables were being finished off.

After pouring the water from the nonstick pan I added the Asian pear puree and began to heat that up. The butter, Tamari, and soy sauce were also added and mixed well.  Next into the pan, the scallion whites and shiitake mushrooms. This was allowed to cook on medium heat for about 5 minutes until the onion started to go a little bit clear. You might need additional salt and pepper, if necessary stop and give it a taste. After this I added the brussel sprouts to the pan and mixed everything together. This was allowed to cook for an additional 3 minutes. I left the carrots plain since they are already Sweet on their own and there will be plenty of juice in the bowl to dip them in.

By the time the vegetables are finished the pork should be fully cooked and rested.


The plate!

The Asian pear puree was a bit chunky so it didn't turn into a sauce like I wanted. This is why I ended up mixing it with the vegetables. It ended up being a nice mix of sweet, ginger and garlic that went very well with the vegetables.

Find more food pics on my Instagram here.

- Kris 

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