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Vanilla Bourbon Pork Chops with Creme Fraiche Mash and Braised Red Cabbage with Dried Cherries

Vanilla Bourbon Pork Chops

These Vanilla Bourbon Pork Chops come complete with a decadent crème fraîche mash and tender braised red cabbage accented with dried cherries.
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Prep Time 35 minutes
Cook Time 45 minutes
Brining Time 8 hours
Servings: 4
Course: Main Course, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Bourbon Pork Chops
  • 4 bone-in pork chops 1 1/2 inches thick
  • 1 tbsp salt
  • 1 tbsp turbinado sugar
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 oz bourbon
  • 2 tbsp brown sugar
  • 1 vanilla bean
  • 1 tbsp soy sauce
Braised Red Cabbage with Dried Cherries
  • 2 tbsp olive oil
  • 4 shallots halved and sliced
  • 2 cloves garlic minced
  • ½ head red cabbage shaved thin on a mandolin
  • ½ cup dried cherries
  • ½ cup vegetable stock
  • ½ cup apple cider vinegar
  • 2 tbsp brown sugar
Crème Fraîche Watercress Mash
  • 6 small Yukon Gold potatoes peeled and halved
  • 2 cloves garlic minced
  • 2 tbsp unsalted butter
  • ⅓ cup crème fraîche
  • ¼ cup milk I used 2%
  • ¼ cup fresh chives finely chopped
  • 1 cup watercress tightly packed
  • 1 tsp salt

Equipment

  • 1 Large pot
  • 2 large skillets
  • 1 cooling rack
  • 1 Small Baking Sheet

Method
 

For the Pork Chops
  1. Mix the salt and sugar together and sprinkle the mixture over the pork chops. Set the chops on a cooling rack suspended over a baking sheet and transfer them to the fridge. Leave the pork to dry brine for a minimum of 8 hours and a maximum of 24 hours. **
    4 bone-in pork chops, 1 tbsp salt, 1 tbsp turbinado sugar
  2. Once the chops are brined, preheat the oven to 250°F. Coat a large oven-safe skillet with the olive oil and place the pork chops in the skillet. Transfer them to the oven. Roast the chops until they register an internal temperature of 110°F. This should take about 15-20 minutes.
    2 tbsp olive oil
  3. Transfer the chops to the stove and place them over high heat. Sear until the chops are golden on both sides. This shouldn't take more than 30 seconds a side. Transfer the chops from the pan and tent them with foil. Let rest for 10 minutes.
  4. In the same pan, melt the butter. Add the bourbon, brown sugar, vanilla bean, and soy sauce. Swirl the pan over low heat until the sugar dissolves. Spoon the sauce over the pork chops and keep warm until ready to serve.
    2 tbsp butter, 2 oz bourbon, 2 tbsp brown sugar, 1 vanilla bean, 1 tbsp soy sauce
For the Cabbage
  1. When the pork chops are in their last hour of brining, get the cabbage going. Heat the olive oil in a large skillet until shimmering. Add the shallots with a generous pinch of salt. Sauté until just translucent. Stir in the garlic and sauté until fragrant.
    2 tbsp olive oil, 4 shallots, 2 cloves garlic
  2. Stir in the cabbage, dried cherries, vegetable stock, apple cider vinegar, and brown sugar. Add a generous pinch of salt and bring everything up to a gentle simmer. Cover and let cook for 2 hours.
    ½ head red cabbage, ½ cup dried cherries, ½ cup vegetable stock, ½ cup apple cider vinegar, 2 tbsp brown sugar
For the Mash
  1. Once the cabbage is in the last 45 minutes of its cook time, place the potatoes in a large pot and cover them with cold water. Bring it up to a boil and liberally salt the water. Boil until the potatoes are fork-tender.
    6 small Yukon Gold potatoes
  2. Drain the potatoes and return them to the pot. Add the garlic, butter, crème fraîche, milk, chives, watercress, and salt. Mash the potatoes with a masher until the butter melts and everything is well integrated.
    2 cloves garlic, 2 tbsp unsalted butter, ⅓ cup crème fraîche, ¼ cup milk, ¼ cup fresh chives, 1 cup watercress, 1 tsp salt
To Assemble
  1. Place a chop on a plate and add a scoop of the mash, and some of the braised cabbage. Garnish with additional fresh watercress and serve immediately.

Notes

** Don't leave the chops in the dry brine for more than 24 hours or they will be too salty.