See Canada's hottest new chef!
Manitoba Pork presents
Anthony Sedlak
Winner of Food Network's
Superstar Chef Challenge
Anthony Sedlak, who won second place honours at the Hans Bueschken World Junior Chef Challenge in Auckland, will be starring in his own show "The Main" this October on Food Network. Anthony will showcase delectable pork dishes in the Manitoba Pork Demonstration Kitchen.
Anthony will be featuring Slow Roasted Pork Chops with Braised Lentils & Warm Apple Compote
Here's the recipe:
For Pork Chops
4 pork chops
2 tbsp Dijon mustard
3-4 sprigs thyme
Coarse salt and pepper
2 tbsp vegetable oil
For Pre-Cooking Lentils
1 cup dried lentils, rinsed and drained
_ small onion
1 small stalk celery
1 small carrot
2 bay leaves
For Braising Lentils
1 tsp vegetable oil
4 slices double-smoked bacon, diced
_ cup finely diced carrot, about _ piece
1/3 cup finely diced leek, about 1 small piece
1/3 cup finely diced onion, about _ small
1 clove garlic, finely minced
_ cup white wine
1 cup chicken stock
3 tbsp butter
2 tbsp cr€me fraiche
_ cup chopped parsley
For Warm Apple Compote
2 fuji (or matsu) apples, peeled, cored, diced
_ cup golden raisins
_ cup calvados
2 tbsp butter
Small pinch brown sugar
Salt and pepper
Combine lentils, onion, celery, carrot and bay leaves in a medium saucepot. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25 min. Season with salt and pepper.
Heat vegetable oil in large wide skillet over medium high heat. Add bacon pieces and cook until slightly crispy. Add carrots, onion, leek and garlic and gently sweat for a few minutes. Add wine to deglaze, scraping any crispy brown bits. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency. To finish, gently stir in butter, cr€me fraiche and parsley. Season with salt and pepper.
Preheat oven to 350. Pick and roughly chop thyme leaves. Smear a good amount of Dijon mustard on chops and season well with chopped thyme, coarse salt and pepper. Heat vegetable oil in large wide oven-safe pan over medium heat. Carefully place chops in pan and sear each side until browned, about 1 minute. Finish chops in oven on middle rack; test for doneness and rest at least 5 minutes before serving.
For apple compote, gently heat calvados and raisins in a small saucepot. Heat butter in a large pan over medium high heat. Add apples and brown sugar; saut€ until light golden, about 3 minutes. Take pan off heat, add calvados and raisins, and return to heat. If desired, light pan and let alcohol burn off. Otherwise, let liquid simmer, reducing slightly. Season with salt and pepper to taste.
To serve, divide lentils onto serving plates. Place pork chops on top and spoon over any collected pan juices. Serve with apple compote..
Serves 4