Pan roasted pork chops with crispy prosciutto and roasted California red grapes
Recipe courtesy Tyler Florence
Yield: 4 servings
Time: 1 hour
4 bone-in pork chops, about 1 ½ inches thick 2 quarts of water 1/4 cup sugar 1/4 cup kosher salt 2 cloves 6 all-spice berries 4 fresh thyme sprigs 8 slices (approx 3 oz) of prosciutto 1/2 cup chicken stock 4 tablespoons unsalted butter, chilled 4 sprigs flat-leaf parsley, for garnish 1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches extra-virgin olive oil kosher salt and freshly ground black pepper
Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
Pre-heat oven to 425 degrees F.
Drain and pat dry pork chops. Set two large cast-iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4-5 minutes until golden. Turn chops and push to one side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the whole pan in the oven to roast for 5-7 minutes until chops are cooked through. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm. Set prosciutto on a roasting tray in a single layer and roast in the oven for 13-15 minutes until golden and crispy.
Consolidate juices into one pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavours. Fold in cold butter whilst whisking to thicken sauce. Season with salt and pepper. Serve pork chops with roasted grapes, crispy prosciutto and garnish with fresh parsley leaves.
Buy the books on Amazon:
Dinner at My Place is an intimate look into Tyler's life, with mouth-watering recipes and lush, full-color photography to help you recreate the laid back but delicious entertaining style that Tyler represents. Whether he is celebrating with family and friends, just hanging on a cool winter night with his wife, or having fun with the kids, Tyler's style is all about delicious, not precious, food.
Stirring the Pot is the definitive guide to techniques and tips for your home kitchen that combines the best of restaurant efficiency with the comfort of home. From design and set up to technique and some ultimate "oh, that's how I do that," this book will having you cooking like a pro while providing 120 irresistible recipes to get you started.
Dinner at My Place and Stirring the Pot are full of new twists on old classics and new dishes, sides, desserts and libations destined to be classics! Some of our favorites include:
Book Signing Info:
Tyler florence kicks off national book tour at Macy's Union Square Cellar.
Debuting his two new cookbooks, Tyler Florence: Stirring the Pot and Tyler Florence: Dinner at My Place
WHAT: Meet Macy's Culinary Council Member Tyler Florence when you purchase any of his books at the event. Also, Harry Denton of the Starlight Room will be on hand to interview Tyler and engage the audience in conversation. Enjoy a delicious, festive mocktail while you listen and pick up some fabulous holiday entertaining ideas from Tyler.
Seating is first-come, first-served; no need to RSVP. For more information about the Macy's Culinary Council, please visit www.macys.com/culinarycouncil.
WHERE: Macy's Union Square Cellar, basement level
WHEN: Wednesday, October 22 6:30 p.m.
About Chef Tyler Florence: He has developed a unique perspective on how Americans like to eat and cook today. He is a champion for uncomplicated recipes, bright flavors and fresh food, which he believes is the type of cooking that comes from a "real kitchen"-a place dedicated to culinary honesty. He's been a Food Network personality for 12 years, has written multiple cookbooks, and is a critically acclaimed and classically trained restaurant chef. Tyler is a regular on NBC's The Today Show and has appeared on Oprah, The View, Good Morning America, The Tonight Show, E!, and Access Hollywood, among others. His retail store, Tyler Florence Mill Valley is located in the San Francisco Bay Area. His new restaurant, Bar Florence, opens in San Francisco in early 2009.
In 1991, Tyler graduated with honors from the College of Culinary Arts at Johnson & Wales University in South Carolina. After relocating to New York City in 1992, he honed his culinary skills under the tutelage of some of the city's premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen at River Café.
In 1998, Tyler opened the critically acclaimed Cafeteria in Manhattan as executive chef, and under his direction, the restaurant received a nomination for "Best New Restaurant" in Time Out New York. While firmly establishing his reputation and credibility on the New York food scene, Tyler also made his television debut in 1996 with guest appearances on Food Network. Tyler's national appeal was confirmed with the launch of Food 911 in 1999. He has also hosted other Food Network shows including Planet Food, All American Festivals and My Country, My Kitchen.
With Tyler's widespread experience, he has encountered every conceivable approach to some of the most crowd-pleasing classic dishes from fried chicken to burgers to spaghetti and meatballs. In 2006, Tyler launched a new Food Network series Tyler's Ultimate - a visual cookbook of America's most beloved dishes demonstrating his best of the best, or "ultimate," recipes.
Learn more at www.tylerflorence.com.
