Unlike most FN shows, Triple D captured my interest from the beginning. It, and companion shows like chef Robert Irvine's Dinner: Impossible, help me charge my culinary batteries each week.
These establishments all share a common thread. Many are run by chefs who have a passion for scratch-made food. It's fun to get a behind-the-scenes peak in the same restaurants that I love to visit.
I view Triple D though the eyes of a professional cook, often recreating the dish in question. The process gives me a chance to explorer new flavor combinations, especially new ways to flavor and present old standbys.
Late last April I watched the "Surf 'n Turf" episode on the show, where Guy visited the Gold-N-Silver Inn in Reno, Nevada. The lemonade pork chops impressed me the most.
Here's my rendition of the pork chop dish:
4 lemons, quartered
1/2 cup sugar
1 quart catsup
1/2 cup Worcestershire sauce
1/4 cup soy sauce
1/2 cup cider vinegar
1 medium onion, chopped fine
4 cloves garlic, minced
1 cup packed brown sugar
1 tablespoon dry mustard
4 teaspoons chili powder
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon black pepper
Process lemons and sugar with 3 cups water in food processor or blender until smooth. Press mash through strainer and discard pulp. Pour lemonade into medium-size saucepan.
Add remaining ingredients to lemonade in saucepan. Stir to combine. Bring sauce to a boil, reduce heat, cover and simmer until flavors blend, about 1 hour.
Yield: 4 quarts
LEMONADE PORK CHOPS
3 cups all-purpose flour
3 tablespoons seasoned salt
25 pork chops, 5 ounces each
2 quarts lemonade barbecue sauce
Combine flour and seasoned salt in a shallow pan. Pat pork chops dry with paper towels to remove any moisture. Dredge in seasoned flour. Shaking off excess flour.
Heat oil in heavy skillet or on griddle. Lightly brown chops on both sides. Layer in a 12x20x2-inch hotel pan.
Pour barbecue sauce evenly over chops. Cover pan with double layer of aluminum foil. Bake in a 350-degree oven until pork chops are fork tender, about 1 hour 45 minutes. Skim excess grease before serving.
Each person gets 1 pork chop.
I just saw the show and want to make this recipe. Any suggestions on how to cut it down to yield four servings. I'm doing the calculations for cutting the recipe by four, but just wanted your thoughts on it.
ReplyDeleteThanks for posting it.
You can use two approaches. Since the sauce recipe makes about 4 quarts, make the amount of sauce desired. If you'd like some extra sauce for later use, then make 1 (1/4 sauce recipe). In my rendition of the sauce recipe, you only use half anyway.
ReplyDeleteFor the chops, I'd divide the recipe by 5. While that technically gives you enough flour dredge for 5 chops, it's close enough.
I was also intrigued by the lemonade pork chops and was looking for someone to post a similar recipe. Thank u so so much. Keep up the good work in creating dishes from triple d as I love the show too.
ReplyDeleteHere is the link to the DDD recipe for a home version. Makes 8 chops.
ReplyDeletehttp://www.foodnetwork.com/recipes/baked-lemonade-pork-chops-recipe/index.html