pork Archives - Taste With The Eyes

Tomato-Braised Pork Chop, Creamy Polenta, Wilted Spinach

Tomato-Braised Pork Chop
Creamy Polenta, Wilted Spinach
Fried Capers, Lemon Zest, Parmesan, Chives

A bone-in pork chop, slow-braised until tender in a robust tomato sauce layered with garlic and herbs is served over a bed of creamy polenta enriched with Parmesan, topped with gently wilted spinach. The dish is finished with crisp fried capers for texture, a bright touch of lemon zest, freshly grated Parmesan, and snipped chives to bring everything into balance.

Tomato-Braised Pork Chop

Slow-braising a pork chop in tomato sauce transforms a cut that might otherwise dry out into something tender, flavorful, and deeply satisfying.

The gentle simmer allows the meat to relax and absorb the savory richness of the sauce. As the pork slowly cooks, it releases its juices into the sauce, enriching it further while the acidity of the tomato helps to tenderize the meat. The result is a chop that’s moist and fork-tender, with flavor that penetrates all the way through.

Cooking on the bone adds even more depth, while the surrounding sauce keeps everything juicy and ready to spoon over a soft base of polenta and sautéed spinach.

Tomato-Braised Pork Chop Recipe

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Milanesa de Cerdo con Calabacitas

Pork Chops Milanese-Style with Zucchini Corn Hatch Chile Medley
Salsa Roja, Mexican Crema, Cotija Cheese, Cilantro

Milanesa and Calabacitas are paired to create a flavorful, colorful and satisfying dish that brings together the vibrant tastes of Latin American cuisine. It’s served over Salsa Roja, a taqueria style creamy-spicy sauce made from red jalapeño peppers that is swirled with cooling Mexican crema. As a final touch, the tang of Cotija cheese imparts robust and salty notes, where herby cilantro and a squeeze of fresh lime make the dish sing.

Milanesa de Cerdo, also known simply as “Milanesa,” is an Argentine dish consisting of breaded and fried pork meat. Its crispy exterior and tender juicy interior make for a popular preparation that has been adopted in various Latin American countries.

Calabacitas is a traditional Mexican dish that highlights the natural goodness of zucchini and fresh corn. The name itself, “Calabacitas,” translates to “little squashes” in Spanish. The basic components include sliced zucchini, corn, and onions that are are sautéed together with garlic, chilies, cumin and oregano added to enhance the flavor profile.

Receta De
Milanesa de Cerdo con Calabacitas

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Grilled Pork Chop, Luxardo Cherry Demi-Glace

🐖 Grilled Pork Chop 🐖
🍒 Luxardo Maraschino Cherry Demi-Glace 🍒
🥬 Baby Bok Choy 🥬

The inspiration for this dish came from a new restaurant in my old stompin’ grounds. If I were still living in LA, I would definitely be dining down at the Port of Los Angeles regularly as Chef Dustin Trani’s food is fabulous!

Trani’s Dockside Station posted a mouthwatering image of their “Tomahawk Pork Chop with a Cherry Demi-Glaze” on Instagram. Having pork chops in the refrigerator, it took but a second to decide to make my own version here in Las Vegas. I also had a jar of Luxardo Maraschino Cherries and bottle of Luxardo Liqueur in my bar, and veal demi-glace in the pantry.

Luxardo Maraschino is a liqueur distilled in Italy from the leaves, pits, stems and skins of sour marasca cherries. It is not overly sweet and has an almond-like, subtly bitter complex cherry flavor. Luxardo Cherries are candied cherries soaked in Luxardo marasca cherry syrup, and they are sweet. I add a small amount of all three of these components to veal demi-glace just before serving to make an intriguing sauce for the smoky tender pork chops. And the no-brainer pairing for this dish was a merlot, seductive & velvety, iconic Duckhorn Merlot.

The meal was delightful. Thanks for the inspiration, Chef! Best wishes for super success with your new place!

(Read more about the Chef and my interpretation of another of his wonderful dishes exactly a decade ago, “Truffle Scented Tortellini, Veal Reduction” here).

Grilled Pork Chop, Luxardo Cherry Demi-Glace

Grilled Pork Chop, Luxardo Cherry Demi-Glace Recipe

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A Curated Meal Kit Crafted by James Beard House Fellow – Part 3

A Curated Meal Kit Crafted by James Beard House Fellow

First Course

Bacalaitos con Salsa Picante
Salted Cod Fish Fritters with Spicy Aïoli

Main Course

Pernil al Horno y Chicharrones con Guineo en Escabèche
Roasted Pork Shoulder and Crispy Chicharrones with Pickled Green Banana Salad

Dessert Course

Flan de Calabaza con Dulce de Pepita
Pumpkin Flan with Pumpkin Seed Brittle

The monthly James Beard Box meal kit for two is shipped overnight and costs $100. The portions are generous, and it is a delight to experience the emerging chefs’ creativity while supporting the James Beard Foundation.

For decades, cooking at the James Beard House in New York City’s Greenwich Village has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.

Each Fellow has a one-month residence at the Beard House where they receive hard skills training along with the opportunity to develop a meal kit that is available across the country.

Curated Meal Kit by Chef Nashali Rivera

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Kimchi Stew with Kale, Pork, and Silken Tofu ~ Soondubu Jjigae

My non-traditional version of the popular Korean tofu stew, soondubu jJigae, is flexible. I always start with kimchi and silken tofu, then perhaps add vegetables such as spinach, mushrooms, or daikon; broth can be anchovy stock, chicken stock, or vegetable broth; it can be vegetarian or made with ground pork, beef, pork belly, or seafood; the salty component can come from soy sauce, or fish sauce, or salt; I sometimes add an egg… or not. I make this fast and easy stew often, changing ingredients with whatever is at hand.

I especially like the myriad of flavors, textures, and colors; it’s spicy, silky, and very satisfying. Last night, there was plenty of kale in the fridge, so that went into the stew as well.

My method is somewhat unorthodox too. I always like to cook the meat ahead of time and drain off the excess saturated fat. Then I use the more healthier olive oil to cook the stew. Flavorful toasted sesame oil is used as a finishing oil only, not in the cooking process.

Note: for a more standard version of soondubu jjigae, please visit any of the fabulous Korean bloggers in the side bar below.

Kimchi and Silken Tofu Stew Recipe

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Tomato-Braised Pork Chop Creamy Polenta, Wilted Spinach Fried Capers, Lemon Zest, Parmesan, Chives