Grilled pork chops with cabbage and pomegranate by chef Dan Kluger
Chef Dan Kluger is a James Beard Award winner who has worked in several prestigious New York City restaurants. Last year, he opened his own restaurant, Loring Place. He spent two years designing the space and menu, which this dish appears on.
Prep time: 30 minutes | Brining time: 12 hours | Cook time: 30 minutes | Total time: 13 hours
Serves: 4
Brine:
3 quarts water
1 cup kosher salt
1/2 cup brown sugar
1 ounce kombu
1 sprig rosemary (just the needles)
2 cloves garlic - smashed
Pomegranate glaze:
4 cups pomegranate juice
3 tablespoons organic sugar
2 teaspoons kosher salt
½ cup lemon juice
½ teaspoon black pepper - coarsely ground
Pork:
4 pork chops
4 cups savoy cabbage - blanched, peeled, cored and cut into 1 inch squares
¼ cup fresh ginger - chopped fine
1 tablespoon jalapeño - chopped fine
4 tablespoons butter
¼ cup water
1 tablespoon rosemary - finely chopped
2 tablespoons parsley - chiffonade
1 cup pomegranate glaze
1 cup pomegranate seeds
Sea salt
To make the brine, bring all ingredients to 180°, stir until dissolved and then cool. Brine the pork for 12 hours.
Juice the pomegranate by putting all the seeds in a large bowl and buzzing with an immersion blender to just burst the seeds, not to puree the seeds. Then pass through a strainer, pressing for maximum extraction.
Reduce the pomegranate juice, sugar and salt to 1 3/4 cups over high heat. Cool. Stir in the lemon juice and black pepper.
Grill pork chop over the hottest part of the grill turning occasionally until cooked to desired temperature.
- In a sauté pan, combine blanched cabbage, ginger, jalapeños, butter and water. Cook until water has evaporated and is glaze-like. Slice the pork and arrange the cabbage in a serving dish. Drizzle the pomegranate glaze on top. Finish with sea salt and pomegranate seeds.
