Pork Chops in Adobo with Salsa Verde
Prepared by Chef Jorge Guzman of Surly Brewing Company – Edina, MN
- 4 (12-14oz) pork chops
- grapeseed oil
- salt to taste
- 2 tbsps butter
- 1 cup almonds
- ½ avocado
- 4 limes, juiced
- 1 orange, juiced
- 1 teaspoon citron vinegar (substitute any vinegar)
- 2 bunches cilantro, chopped
- ¼ cup mint, picked
- ¼ cup tarragon, picked
- 4 snails (canned)
- 3 tablespoons Worcestershire sauce
- 9 pickled garlic cloves
- 1 cup olive oil
- 1 teaspoon salt
- 10 grams agar
- 1 pineapple, chopped
- 3 aji panca peppers (can substitute chipotle)
- 5 allspice berries
- 5 coriander leaves
- ½ bunch cilantro
Ingredients for Final Plating
- Blend all marinade ingredients together, and mix with pork chops to marinate overnight in refrigerator.
- Preheat skillet to medium-high heat. Add grapeseed oil to pan.
- Pat pork chops dry with paper towels. Season one side with salt and place this side down in pan. Let sear for 3-4 minutes before flipping. Season the other side of the pork chops and sear for 2-3 minutes. Add 2 tablespoons butter and baste.
- Remove pork chops and let rest for 3-5 minutes.
- To garnish, place Salsa Verde on top of pork chop in a smooth layer. Place other ingredients on top in no particular order. Garnish with cilantro leaves and sea salt. Place Pineapple Butter on the side of the plate next to your pork chop.
- Combine almonds, avocado, juices and citron vinegar in blender, and blend on high until smooth.
- Add all herbs, snails, Worcestershire sauce and garlic, and blend until bright green and smooth.
- Emulsify in olive oil.
- Season to taste with salt.
- Simmer all Pineapple Butter ingredients, except agar, until soft.
- Once soft, add agar and whisk; turn the heat up until boiling.
- Once boiling, remove from heat and blend until smooth. Pass through a mesh strainer and let set until cool.
- Puree once again and store cold.