Pork Madeira and Brussel Sprouts
Presented by Dan Brodeur Executive Chef and Owner, Brodeur’s at The Deck, Brodeur’s Catering and Big Dan’s 11th St. Deli – PA
- 2 14-oz. pork chops, Frenched
- 1 oz. roasted garlic
- 1 oz. minced shallots
- 2 oz. chopped red onion
- 2 oz. Madeira wine
- 2 oz. veal demi glace
- 1/2 c. all-purpose flour
- 6 strips bacon, chopped
- 1 pt. PA organic brussel sprouts, poached and halved
- 6 red bliss potatoes, cut and poached
- 4 oz. chicken stoc
- 2 T. olive oil
- 2 T. salted butter
- 14-oz. red wine vinegar
- salt and pepper
Preheat oven to 350F.
Preheat sauté pan to medium high and add 2 T. olive oil. Salt and pepper chops and dredge in flour (shake off excess). Cook chops in preheated pan for 4 – 5 minutes per side. Remove chops from sauté pan and place in preheated oven for 15 to 18 min.
In same sauté pan, add 1 T. olive oil, 1 T. minced shallots, and 1 T. roasted garlic and cook on medium-high for 2 – 3 min. Deglaze with Madeira wine, then add demi glace, 2 oz. chicken stock and reduce; finish with butter, salt and pepper.
In a separate pan (on medium-high), add 1 T. olive oil and sauté bacon for 3 – 5 minutes. Add red onion and sauté for 2 – 3 minutes. Add potatoes and cook
for 5 – 6 minutes (until browned). Add poached brussel sprouts and sauté for 3 – 5 minutes. Deglaze with red wine vinegar and salt and pepper and finish with 1 T. whole butter.
Place sautéed potatoes and sprouts on plate, top with chop and finish with Madeira wine sauce. Enjoy the hearty winter flavors.
Original Recipe Yield: