Chuck Hughes’ Spicy Pork Chop

in

How's this for a mouthful: Chuck Hughes' spicy pork chop on creamy polenta with crispy popcorn shrimp. And boy, does it pack a punch in every bite!

Recipe courtesy of Food Network Canada

chuck_hughes_spicy_pork_chop1.jpgPolenta
2 cups (500 mL) milk
2 whole cloves garlic
3 sprigs of cilantro
1 cup (250 mL) cornmeal
1 cup (250 mL) freshly grated Asiago cheese or Parmesan
Salt and pepper

Pork Chops
4 thick-cut (approx. 2 in.) pork chops
4 tbsp (60 mL) store-bought chipotle con adobo sauce
2 cups (500 mL) chicken stock
2 large red peppers, seeded and roasted
2 large jalapeno peppers, seeded and roasted
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) butter
Salt and pepper

Popcorn Shrimp
2 lb. (1 kg) rock shrimp
4 eggs, beaten
1 cup (250 mL) flour
4 cups panko breadcrumbs
Salt and pepper
Oil for deep-frying

Garnish
4 slices pancetta
Chives, finely chopped
Celery leaves, chopped

  1. Into a heavy saucepan, pour milk, then add garlic cloves and cilantro. Bring to a boil. Let simmer on medium heat for 2 minutes to infuse flavours, then remove cilantro and garlic.
  2. Whisk in cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until grains are soft. Fold in Asiago cheese. Season with salt and pepper. Keep warm and cover.
  3. Preheat oven to 425 F (215 C).
  4. Season pork chops on both sides with salt and pepper. Brush Adobo sauce all over pork chops.
  5. In a pan over high heat, heat canola oil and sear pork chops for 2 to 3 minutes on each side. Next, place in the oven and cook for about 10 minutes.
  6. Remove from the oven, transfer pork chops to a warm plate, cover and let it sit for 5 minutes so juices redistribute.
  7. Meanwhile, remove excess oil from pan and place it back on high heat. Pour in chicken stock and reduce for about 2 minutes. Add butter and stir constantly.
  8. Cut red peppers and jalapenos each into four thick slices and add to chicken stock. Cook at high heat for another 5 minutes until sauce thickens and reduces by half.
  9. Preheat the fryer to 350 F (180 C).
  10. Coat shrimp lightly with flour, dip into egg mixture, then roll in panko breadcrumbs. Deep-fry for 2 minutes and season with salt and pepper.
  11. Preheat oven to 400 F (200 C).
  12. Place slices of pancetta on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and top with another baking sheet to ensure that pancetta slices remain flat. Cook in the oven for 15 minutes or until crispy.
  13. Place approximately 4 tbsp (60 mL) polenta in centre of a plate. Set a pork chop on top, then 2 slices of red pepper and 2 slices of jalapeno pepper. Drizzle with 2 tbsp of sauce and top with 4 or 5 popcorn shrimp. Garnish with crispy pancetta round, chives and celery leaves.

Catch Chuck on The Next Iron Chef: Super Chefs on Food Network, which premieres Sunday, October 30 at 9 p.m. ET.

Download Flash Player to view this content.
Also on CBC