Sweetwater Pork Chop Recipe
marsala & sherry shallot confit, second season figs, brussels sprouts, wild pecan & bacon
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Ingredients
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Pork Chop
Marsala & Sherry Shallot Confit
Second Season Figs
Brussels Sprouts
Wild Pecan & Bacon
Method
Preparation of Pork Chop
- 1
Season and Sear
Season pork chops with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the pork chops for about 4-5 minutes on each side until golden brown. Remove and set aside.
Marsala & Sherry Shallot Confit
- 2
Make the Confit
In the same skillet, add butter and melt over medium heat. Add sliced shallots and cook until softened. Stir in Marsala wine, sherry, minced garlic, and thyme. Simmer until the mixture reduces and thickens, about 10-15 minutes.
Brussels Sprouts
- 3
Roast Brussels Sprouts
On a baking sheet, toss halved Brussels sprouts with olive oil, salt, and black pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until crispy and caramelized.
Wild Pecan & Bacon
- 4
Assembly
- 5
Serve
Plate the pork chops, spoon over the shallot confit, and garnish with roasted Brussels sprouts, fresh figs drizzled with honey, and the bacon-pecan mixture.
