Pork Chops Portale's Way

Chef Alfred Portale says fresh ingredients are essential for successful cooking.

Portale is the executive chef at New York's legendary Gotham Bar And Grill, as well as the author of several award-winning cookbooks such as "Simple Pleasures."

For The Early Show series Culinary Inspirations, he shares a few of his favorite fall dishes: Roast Marinated Pork Chops, Honey and Rosemary Roasted Pears, and more.

The following are his recipes:

Roast Marinated Pork Chops

Marinade:

4 pork chops (about 2 inches thick, bone in)
8 cloves of garlic, thinly sliced
4 medium shallots, thinly sliced
2 ounces of fresh ginger, peeled and thinly sliced
2 tablespoons juniper berries, crushed
2 teaspoons black peppercorns, coarsely cracked
3 tablespoons olive oil

Method:
Place the pork chops in a shallow dish that is wide enough to hold them in a single layer, and drizzle them with oil. In a small bowl, combine the remaining ingredients. Scatter the marinade equally over the chops, turning them until evenly coated with the marinade. Cover and refrigerate at least 8 hours and up to 24 hours.

To serve:

3 tablespoons canola oil
Coarse salt

1. Pre-heat the oven to 375º. In a large oven proof sauté pan, warm the oil over a medium heat. Remove chops from the dish and brush off the excess marinade. Season them generously with salt. Sauté the chops, turning once when nicely browned — approximately 8 to 10 minutes.
2. Place the sauté pan in the oven and roast for 12 minutes. Turn the chops and roast for another 10 minutes until chops are pink at the bone (or about 10-12 minutes per inch of thickness). Transfer the chops to a warmed serving platter or individual plate.

1/4 cup canola oil
1/2cup coarsely chopped onions
5 cloves garlic, peeled and finely chopped
2 teaspoons juniper berries, crushed
1 sprig of rosemary
3/4 cup white wine
2 cups white chicken stock
1 tablespoon unsalted butter
coarse salt to taste

1. In a medium saucepan heat 2 tablespoons of the oil over a medium heat. Add the onions, garlic, rosemary and juniper berries and cook (stirring) for 8 to 10 minutes.
2. Add the wine, raise the heat to medium-high and cook for 10 more minutes (or until the wine evaporates). Add the chicken stock and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until reduced by half. Be sure to skim away any foam that rises to the surface.
3. Strain the stock through a fine-mesh sieve into another saucepan. Still off the heat, swirl in the butter to enrich the sauce. Cover and set aside to keep warm.

4 tablespoon unsalted butter
1 large head Savoy cabbage — quartered, cored and sliced crosswise into 1/2inch strips (about 8 cups)
coarse salt and freshly ground black pepper to taste
1/2teaspoon ground caraway seeds
2 Granny Smith apples — peeled, cored and cut into 1/4 inch dice (about 3 cups)

1. Melt 3 tablespoons of the butter in a large sauté pan over a medium-low heat. Add the cabbage, salt, pepper and caraway, and cook. Stir occasionally until the cabbage is tender (about 15 minutes).
2. Stir in the diced apples and continue cooking for 5 more minutes. The cabbage should be tender but still firm.
3. Remove the pan from the heat and stir in the remaining 1 tablespoon of butter. Season to taste with salt and pepper.
4. Transfer to a warm serving platter and cover with foil to keep warm.

1 three-pound pumpkin (such as sugar pumpkin, acorn or Hubbard squash), cut in half, seeds discarded.
1/2cup water
2 tablespoons unsalted butter
coarse salt and freshly ground white pepper to taste
2 tablespoons pure maple syrup

1. Preheat oven to 375º. Place the pumpkin halves (cut side down) in a baking dish. Add the water, 1 tablespoon of the butter and season with salt and pepper. Cover tightly with foil.
2. Bake until the pumpkin is tender (when pierced with the tip of a sharp knife) about 50 minutes to 1 hour. Cool slightly.
3. Using a large spoon, scoop out the pumpkin flesh into a medium saucepan, discarding the skin. Place the flesh over a medium heat and mash.
4. Cook, stirring often (to avoid scorching and to evaporate any excess moisture) — 5 to 10 minutes. Off the heat, whisk in the maple syrup, the remaining tablespoon of butter and season with salt and pepper. Cover and keep warm.

2 tablespoons canola oil
3 large Bosc pears — peeled, halved and cored
1/2cup honey
3 large sprigs of rosemary, cut in half
1/4 cup white or red port wine

1. Preheat oven to 450º. In an oven-proof 12 inch sauté pan, heat the oil over a high heat until very hot (but not smoking).
2. Add the pears and roast in the oven for 8 to 10 minutes, turning them often until the pears begin to caramelize.
3. Add the honey and rosemary, and roast for 6 to 8 minutes longer until the pears are nicely caramelized and golden, but still hold their shape. Remove the pan from the oven.
4. Leaving the pears in the pan, create a little sauce by deglazing the pan with the port over a high heat — scraping the bottom of the pan with a wooden spoon. Toss the pears with the deglazing liquid until they are nicely coated.
5. Remove and reserve the rosemary. Cover the pears to keep warm.