California Strawberry Commission, www.calstrawberry.com Yield: 24 servings 9 c. Syrah wine 3 c. light brown sugar 3 T. star anise pods 3 vanilla beans Zest of 3 oranges 1 1/2 t. red pepper flakes 3 c. frozen California strawberries 2 T. cornstarch 2 T. water 24 bone-in loin pork chops Salt and black pepper, to taste 1/2 c. olive oil 24 c. fresh California strawberries, stemmed and halved 24 c. Couscous Pilaf (recipe follows) 1/2 c. fresh mint, chopped Method (1) In nonreactive saucepan, combine wine, sugar, star anise, vanilla, orange zest, pepper flakes and frozen strawberries. Simmer over low heat until reduced to 4 1/2 c. Strain into clean saucepan. Mix cornstarch and water; whisk into wine mixture. Simmer just until thickened. (2) For each order, season 1 pork chop with salt and pepper. Sear on both sides in 1 t. oil; finish cooking in 400˚F oven. Gently heat 1 c. fresh strawberries in 3 T. Syrah glaze. Mound SPICY SYRAH-GLAZED PORK CHOP 1 c. Couscous Pilaf on plate; sprinkle 1 t. mint. Plate pork chop next to Couscous Pilaf; spoon strawberries and glaze over and around pork chop. Couscous Pilaf (24 cups) 8 c. couscous 8 t. olive oil 12 c. chicken stock 4 t. saffron threads 4 t. salt 4 c. currants 4 c. dried apricots, diced 4 c. slivered almonds, toasted 4 c. pistachios, chopped Method (1) In rondeau or large sauté pan, sauté couscous in olive oil until golden; remove from heat. (2) Heat chicken stock to a simmer with saffron threads and salt; pour over couscous. Cover, and let sit about 10 minutes or until liquid is absorbed. (4) Fluff couscous with a fork, and gently mix in the currants, apricots, almonds and pistachios. Wine pairing: The pork chops’ gorgeous Syrah and strawberry glaze will glisten with Audelssa Tephra 2007 (California), a plush blend of Cabernet Sauvignon and Syrah. Nancy Longo, chef/owner, Pierpoint Restaurant, Baltimore, www.pierpointrestaurant.com Yield: 6 servings 4 T. fennel pollen 1 t. sugar 1 t. sea salt 1/2 t. coarse black pepper 1 T. rosemary, chopped fine 1 T. basil, chopped fine 1 T. plus 1/3 c. extra virgin olive oil, divided 3 lbs. ham eye* (pork leg eye) 1/2 c. flour NATIONAL PORK BOARD HAM EYE WITH FENNEL POLLEN AND ITALIAN SUCCOTASH 1/4 c. Chianti 1 c. demi-glace Italian Succotash (recipe follows) Method (1) Mix fennel pollen, sugar, salt, pepper, rosemary, basil and 1 T. olive oil; coat pork with seasoning mixture on both sides. (2) Coat seasoned ham eye in flour, and sauté in a hot pan with 1/3 c. extra virgin olive oil until browned on both sides. Then deglaze with Chianti. Stir in demiglace. (3) Slice pork into 1/2” thick slices. Serve with a pool of demiglace on the plate and Italian Succotash topped with slices of pork. Italian Succotash 1/2 c. unsalted butter 1 T. garlic 1 c. fresh green beans 1 c. garbanzo beans 1 c. grape tomatoes halved 2 c. corn, fresh-shucked off cobb 1/3 c. red onion, brunoise 1/4 lb. prosciutto, sliced thin and minced brunoise-size 1 T. red wine vinegar 1/2 c. Parmesan cheese, grated Method (1) Sauté in butter the garlic, green beans, garbanzo beans, grape tomatoes, corn, onion and prosciutto until softened. (2) Add in vinegar last and Parmesan cheese right before serving. Keep warm until serving. Wine pairing: The rich blend of Sangiovese (the grape used to make Chianti), Cabernet Sauvignon and Syrah in Long Shadows Saggi 2006 (Washington) is a perfect foil for the savory Italian flavors of the ham and succotash. * The fresh pork leg eye muscle, similar to the beef eye of round, comes from the outside muscle of the fresh leg (ham). This cut of pork can be sliced into medallions, and its cost is tied to fresh pork leg pricing as opposed to loin or tenderloin. For more information on low-costalternative cuts of pork—including pork breast, petite tender, cap steak and pocket roast—talk to your meat purveyor, or visit www. porkfoodservice.com or www.the otherwhitemeat.com/hotnewcuts. January 2010 | 19 www.chefmagazine.com