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Chef Edward Lee is the owner and executive chef of 610 Magnolia in Louisville, Kentucky. He joined our "Talk Takeaway" to show us how to make Chicken Fried Pork Chop with Aromatic Marinade and Braised Red Cabbage with Mushrooms and Bacon. For dessert he presented the hosts his Candied Ginger Bourbon Balls. For more information on Chef Edward Lee click here: www.chefedwardlee.com.
Courtesy of Chef Edward Lee and 610 Magnolia
Chicken Fried Pork Chop with Aromatic Marinade
Makes 4 pork chops
½ cup honey
½ cup Red Boat fish sauce
½ cup grape seed oil
3 tablespoons soy sauce
2 tablespoons minced garlic
1 tablespoons ground coriander
1 tablespoons ground white pepper
For the pork chops:
4 boneless pork chops, about 5 ounces each
½ cup flour with a pinch of salt and pepper
½ cup milk
½ cup bread crumbs
½ cup pork rinds, pulverized
2 tablespoons corn oil
Salt and pepper to taste
Make marinade first. Combine all the ingredients in a blender and pulse until combined. Transfer to a large casserole or container.
Place pork chops between 2 sheets of cling wrap and pound with the flat side of a meat tenderizer until the meat is about ½ inch thick. Transfer pork chops to the marinade and massage the meat until it is covered completely with the marinade. Cover and let marinate in the refrigerator for 2 hours.
Have ready 3 shallow medium size bowls. In the first combine the flour with a pinch of salt and pepper. In the 2nd bowl, add the milk. In the 3rd bowl, combine the bread crumbs and the pork rinds.
Take the pork out of the marinade and shake off the excess marinade. Dredge each pork shop first in the flour, then dip in the milk, then cover with the bread crumb mix. Transfer to a plate while you repeat with the remaining pork chops.
Heat oil in a 10 inch cast iron skillet over medium heat. Add pork chops and cook for 3 minutes on each side. The center should be cooked through but still a little pink. Drain on paper towels and salt and pepper to taste. Serve immediately on dinner plates with a side of braised red cabbage.
Braised Red Cabbage
Serves 4-6 as a side dish
6 slices thick cut bacon
6 cups red cabbage, shredded
2 cups shitake mushrooms, sliced
1 cup yellow onions, small dice
2 cloves garlic, minced
¾ cup red wine
½ cup apple cider vinegar
1 tablespoon sugar
2 teaspoons salt
½ teaspoon black pepper
Heat a large low-sided pan over medium heat. Slice bacon into 1/4 “ thick pieces. Add bacon into the pan and cook for 5-6 minutes until the fat has rendered and the bacon is crispy. Add the chopped onion and sauté for 2 minutes. Turn heat to high and add the mushrooms. Cook, stirring occasionally, for 5-7 minutes until slightly browned.
Add the cabbage and garlic. Toss in the pan until slightly wilted, 2 minutes. Pour in the wine, vinegar, salt, pepper and sugar. Stir and bring to a boil. Reduce heat to medium low and cover with a lid. Cook for 25-30 minutes until the cabbage is soft and the liquid has reduced, adjusting heat as necessary.
Cut the pomegranate in half, crosswise. Hold the cut end in your hand with fingers spread open over a large bowl. Using a wooden spoon, hit the backside of the pomegranate, repeatedly, until the seeds start falling out. Repeat with the other half of the fruit. Stir in about 1/3 cup of the pomegranate seeds into the braised cabbage, off the heat. Plate the cabbage onto a large platter or serving bowl and garnish with a small handful of pomegranate seeds.
Chocolate Bourbon Balls with Candied Ginger
Makes 2 dozen balls
2 cups chocolate wafer cookies or chocolate cookies, processed into fine crumbs
¾ cup toasted pecans, finely chopped
½ cup firmly packed dark brown sugar
¼ cup golden raisins, finely chopped
¼ cup crystallized or candied ginger, finely chopped
¼ cup bourbon (can substitute espresso instead of bourbon)
¼ cup unsulfured molasses
½ tsp ground ginger
½ tsp cinnamon
¼ tsp ground cloves
In a small bowl, macerate the raisins and crystallized ginger with the bourbon for 15 minutes. In a large bowl, combine ½ cup of the chopped pecans with the remaining ingredients. Mix well. Place the remaining ¼ cup pecans onto a plate or small sheet tray.
Using a tablespoon cookie scoop, form the mixture into 1” balls and roll them in the finely chopped pecans. Store the balls in an airtight container and place in a cool, dark place for at least a day before serving.