ALLSPICE PORK CHOPS & EASY SAMBAL VERMICELLI ®

ALLSPICE PORK CHOPS & EASY SAMBAL VERMICELLI ®

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  • Serves 2
  • Medium

Ingredients

  • Brine for Pork Chops

  • Allspice Brined Pork Chops

  • Easy Sambal Vermicelli

Directions

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Brine for Pork Chops

  1. In a medium saucepan, add all dry ingredients and 2 cups of water.
  2. Bring mixture up to a low simmer, stirring to dissolve salt and sugar.
  3. Remove from heat and add remaining 2 cups of water.
  4. Set aside and let cool down to room temperature.

Allspice Brined Pork Chops

  1. In a large non reactive bowl, add pork chops to room temperature brine.
  2. Make sure chops are completely covered – weigh down with a small plate if needed. Cover and refrigerate for at least 6 hours – overnight is ideal.
  3. When ready to cook, remove chops from brine and blot very dry with paper towel.
  4. Let chops come slightly up to room temperature (at the very least, remove from fridge 5 minutes before cooking to take the chill off, for more even cooking.) Preheat oven to 350 degrees F, and have a small baking sheet (with a wire cooling rack if you have one) standing by.
  5. Heat a cast iron (or other oven ready) pan to medium high and add vegetable oil. Season pork chops with pepper and sear over high heat, pressing down very slightly, until lovely dark golden brown, about 5 minutes on one side.
  6. Flip the pork chop and place the entire pan with pork chops directly into the oven, for 10-12 minutes or until chops are cooked to desired doneness.
  7. Check with an instant read thermometer inserted sideways into the the thickest part of the chop – it should read 150 F – remembering that the chop will continue to cook as it rests.
  8. Remove chops from oven and let rest at least 10 minutes, tended with foil to keep warm, before slicing.
  9. To serve, slice in 1/2 inch thick pieces towards bone, leaving a nice piece remaining on the bone (that’s the cook’s treat!) Serve warm with Easy Sambal Vermicelli.

Easy Sambal Vermicelli

  1. In a large bowl, place dried vermicelli and pour over enough boiling water just to cover. (Push noodles down slightly with tongs as needed.)
  2. Let stand 1-2 minutes, then drain well and rinse with plenty of cold water.
  3. Drain again and spread now cooked noodles on a clean tray.
  4. Toss lightly with vegetable oil to prevent sticking.
  5. Meanwhile in a large bowl, combine remaining ingredients, stirring well to dissolve sugar.
  6. Add back cooled, cooked noodles and toss to evenly coat noodles with the delicious dressing.
  7. Serve with Allspice Pork Chops.

 Recipes copyright Roger Mooking 2017

Roger Mooking

Watch Roger Mooking on Season 7 of Man Fire Food premiering May 30th on Cooking Channel (US). Roger Mooking has earned an international reputation as a renowned chef executing a culinary style that showcases his globally inspired vision. The Trinidadian-born, Canadian-raised chef is influenced by his culturally rich family background, his love of people and travel, and interest in global flavours to create new culinary experiences. While Roger’s earliest influences are his family’s Chinese and Caribbean specialties, Roger has also trained under Japanese, Chinese, French, and Swiss German chefs including his formal training at George Brown’s Culinary Management Program. This third generation restaurateur has opened and consulted on many food and beverage operations including globally influenced restaurant “Twist by Roger Mooking”.

Chef Mooking is the host and co-creator of internationally broadcast television series Everyday Exotic. He is the author of the award-winning cookbook of the same name. He is the co-host of Heat Seekers airing on Food Network, host of grilling and barbecue show Man Fire Food and host of Man’s Greatest Food, both airing on Cooking Channel. Roger is also a reoccurring judge on hit series Chopped Canada on Food Network. His culinary talents have led to appearances throughout S.E Asia, India, North America, Australia, the Caribbean & Latin America and include features on The Today Show, Good Morning America, Top Chef Canada, Iron Chef, Guys Grocery Games and Chopped as a guest judge as well as winning the special All-Star Chopped celebrity chef episode.

Taking his talents outside of the kitchen, this Juno award-winning recording artist has catered the Juno Awards Gala, serving up his signature Mooking dishes to the best in the Canadian music scene. According to Roger “food feeds the body, music feeds the soul”.

But for Roger, what is most important is being a husband and father of four daughters. You could say Roger has a full plate!

 

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