Pork Chop with Crispy Potato Pancake and Quince
From Avec Bistro’s executive chef Darnell Japp
Avec makes its own quince paste but you can find good quality quince pastes at specialty stores. Heat the commercial paste and thin it with a little apple juice so it can be spooned over the finished dish. You can make the pancakes ahead of time and reheat them to assemble the dish.
Simmer 5 large quinces, peeled and cored, with 1 c. white sugar and 1/2 c. apple cider vinegar over medium-low heat for approx 2 hours until very soft, then purée. Continue to cook until the purée becomes a thick paste.
- 1 c. apple juice
- 1 c. water
- 2 T. sugar
- 2 T. kosher salt
- 4 bone-in pork loin chops, 1-1/2-inch thick
- 4 large Yukon Gold potatoes, peeled and grated
- 1 shallot, very finely minced
- chopped thyme
- 1 egg
- salt and pepper
For the pork: Mix together the apple juice, water, sugar and salt. Add the pork and let it brine for 1 hour. When ready to serve, grill or fry to your desired doneness.
Mix all the potato ingredients together and form into large, thin pancakes, about 1/4-inch thick. Fry until crispy.
To assemble: Place the potato pancake on the plate, top with the pork chop and dollop the quince on the side to run each bite of pork through, or spoon it over the chop if you prefer. This is great served with braised red cabbage and roasted squash. Serves 4.