Have you ever gone to a restaurant and had a dish that you absolutely love and want to re-create yourself? Well this happened to me after we went to a restaurant here in Philadelphia called Twenty Manning. I had this Wild Berkshire Pork Chop and it was to.die.for. Now I’m not usually one to order a Pork Chop dish in a restaurant, but when I read the description I knew I had to order this. I mean seriously – does it get any better than this?
Wild Berkshire Pork Chop ~ maple brined, honeyed-mission figs, melted gorgonzola, seared brussel sprouts
Now at the restaurant they were awesome and let me substitute mashed potatoes for the brussel sprouts. Because who wants veggies when you can have a starch? 😉
This dish was so amazing that I wanted to try to make something like it at home. Now I knew I wasn’t going to be able to replicate it perfectly, but I was hoping to get somewhat close. Now Mr. Curly Fry doesn’t like Gorgonzola cheese, so I just didn’t incorporate that into the dish.
[Inspired by the Wild Berkshire Pork Chop from Twenty Manning]
- 1 pork tenderloin, trimmed of fat
- 1/2 cup maple syrup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar (packed)
- 2 teaspoons salt
- 2 cups hot water
- olive oil
- 1 container of black mission figs
- 1/3 cup of honey
- 1/4 cup water
- 2 tablespoons champagne vinegar
- salt & pepper
To make the brine: Stir the hot water and 1 teaspoon salt together until the salt is dissolved. Add in the maple syrup, apple cider vinegar, brown sugar and stir. Let it cool in the refrigerator while you trim and slice your pork.
Take your pork tenderloin and slice it into 1/2 inch pieces. Lay a piece of wax paper down and place a few pieces of pork on it. Cover it with another piece of wax paper. With a mallet, pound the pork into thin cutlets. Repeat until you’ve gone through them all. Place the pork in a Ziploc bag.
Once your brine has cooled off, add it to your Ziploc bag. Let the pork sit in the brine in the refrigerator for or at least 4 hours. You can keep it in there overnight, if desired.
Take the pork out of the refrigerator. Put the pork in a colander drain the brine. Blot the pork dry with a paper towel and place on a plate. Season with freshly cracked pepper.
Meanwhile, wash the figs under cool water and then gently wipe dry using a paper towel or kitchen towel. Remove the stems and slice in half; set aside.
In a large skillet heat a teaspoon of olive oil on medium heat. Once the pan is hot, place the pork cutlets in (seasoned side down) and season the other side with salt and pepper. Let them cook about 3 minutes and flip. Since they are thin they won’t take that long to cook. Once they are browned on both sides, transfer them to a paper towel lined plate.
Add the champagne vinegar to the pan pick up the brown bits from the bottom with a spatula. Add in the honey and the 1/4 cup of water and whisk it together. Season with salt and pepper. Add in the black mission figs and let them caramelize a bit. Make sure you move everything around in the pan a bit so they don’t burn. Let it reduce down and bit and then transfer the black mission figs and sauce into a bowl.
I decided to just spoon the sauce over top of the pork since it’s a sweet sauce. I usually like to transfer the pork back into the sauce but I didn’t want to do that this time. Place some pork on your plate and spoon some figs and the sauce on top. Serve with a side of mashed potatoes and some fresh cooked broccoli!