IPA Marinated Pork Chops

Need something else to use up some of that marmalade from a few days ago? This pork is the perfect companion.

Initially I had been a little disappointed about the amount of beer flavor that came through in the marmalade. But paired with these chops, it just sings. The entire combination melds together in pure euphoric bliss. Okay...that is a bit of a ridiculous claim to lay on a piece of pork topped with some preserves. But it WAS damn tasty.

The pork is marinated in an IPA and buttermilk mixture that not only tenderizes the meat, but also imbibes the pork with wonderful citrus and floral notes from the hops. The marmalade pulls out those citrus notes even further. The breading on the pork returns the favor by teasing out hints of hefeweizen in the marmalade.

These chops can certainly stand on their own. But the bitter and sweet citrus on top truly helps them shine.

adapted from The Craft Beer Cookbook by Jacqueline Dodd

serves 4

The Ingredients:
4 - 4 oz boneless pork chops
6 oz IPA
6 oz buttermilk
1 tsp onion powder
1 tsp salt, divided
2/3 cup flour
2/3 cup panko
1/2 tsp pepper
pinch of cayenne

The Process:
Combine the IPA, buttemilk, onion and 1/2 tsp of salt in a large bowl. Add the pork, making sure each chop is fully submerged. Cover and refridgerate for 6-8 hours.

In a shallow bowl, combine the flour, panko, remaining salt, pepper and cayenne. Remove the chops from the marinade. Press each chop into the breading mixture, coating evenly on both sides. Set aside to come to room temperature, 15-20 minutes.

Heat oil in a large skillet over medium heat. Add chops and fry, 4-5 minutes per side or until golden brown and juices run clear.

Serve with a dollop of marmalade.

Maple Apple Bacon Pork roast

 Sweet, salty, smokey and just a little bit of spice...this may be one of the best pork roasts I've concocted to date!

The recipe is my own

The Ingredients:
2-6 lb boneless pork roast, preferably a rib end roast
1 Tbsp of your favorite spice rub per lb
1 Tbsp brown sugar per lb
1 Tbsp maple syrup per lb
1 granny smith apple, thinly sliced
6-8 sliced hickory smoked bacon

The Process:
Preheat the oven to 325

In a small bowl combine 1 Tbsp each of the spice rub, brown sugar and maple syrup for every pound of roast.  Mash into a thick paste and spread over the entire roast.  Place the apple slices on top of the coated roast in slightly overlapping layers.

 Lay the bacon diagonally over the top, weaving into a lattice.

Place the roast in a roasting pan and cook, uncovered, for about 25-30 minutes per pound or until the interior temperature reaches 145 (160 for well done), and the bacon has begun to crisp.  Remove from the oven and loosely tent with foil.  Allow to rest at least 10 minutes before slicing.

Tangerine-Glazed Ham

Ham is an interesting meat.  Hickory smoke and salt overwhelm the flavors.  A mighty powerful glaze is needed to cut through all of the fat and salt to compliment and play off of the whole.  Sweet pairs well with the smokey.  And citrus manages to cut through the rich smokey flavors to bring a bit of balance.  It's a fine line.  One I truly enjoy playing with round about this time every year.

Sage brings a nice burst of earthy fragrance to the super sweet tangerine glaze.  I adored the carrots sopping up all of the flavor as they simmered below during the last half hour of cooking.   And the tangerine rings are absolutely edible.

Recommended beer pairing: a Belgian Tripel or strong Pale Ale.  The high carbonation will help cut through the richness of the meat, while the citrus-y spice from the yeast will compliment the tangerine. 

adapted from Tyler Florence's recipe

serves 10-12

The Ingredients:

1 - 8 to 10-pound smoked ham, bone-in, skin on  

freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1/2 cup unsalted butter, cut in chunks 

4-6  tangerines

1 cups light brown sugar, packed

1/2 cup water
1/4 teaspoon whole cloves 

1 cinnamon stick
1 1/2 pounds baby carrots

The Process:

Preheat the oven to 300

Place the ham on the rack of a roasting pan, fat side up.  Score into the fat, about 1/4-inch deep, in a diamond pattern.  Sprinkle generously with pepper.

Coarsely chop 8-10 large sage leaves. In a small bowl, or with a mortar and pestle, combine the chopped sage and oil until a thick paste is formed.  Rubbed all over the surface of the ham. 

Bake, on a lower rack in the oven for 1 1/2 - 2 hours.

Meanwhile for the glaze:

Juice 3-4 tangerines, yielding about 1 cup of juice.  Strain out any seeds and pulp.  Thinly slice the remaining tangerines, removing seeds.  In a medium saucepan, combine the juice and fruit with the butter, brown sugar, water and spices.  Bring the mixture to a gentle boil, and reduce to a simmer.  Continue to cook at a simmer for 30-40 minutes or until the mixture has reduced to a thick syrup. 

After 1 1/2 hours of cooking, moving the ham and coat with the tangerine glaze, studding the top with the sliced fruit.  Return to the oven for an additional hour.  Remove and add the carrots around and under the ham.  Toss to coat with the glaze.  Return the ham to the oven and bake an additional 30 minutes, or until carrots are tender.

Allow to rest 10-15 minutes before carving.