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Maple-Mustard Pork Chops with Herb Root Vegetable Hash by Chef Jorge Guzman

Maple-mustard marinated pork chops with root vegetable hash and a bright greens salad with a simple lemon and oil dressing.  "Pairs great with Surly Furious"-Chef Guzman  Watch the Recipe Trailer Video here: Chef Jorge Guzman of Surly Brewer's Table  *ORDER THIS RECIPE & ON MONDAY WE WILL EMAIL YOU A VIDEO OF CHEF GUZMAN SHOWING YOU HOW TO MAKE THIS AMAZING DISH! 
Difficulty: Medium
Time: 35-40 min
This dish is Gluten-Free
Calories: 808 Fat: 40g Carbs: 82g Protein: 33g

ABOUT THE DISH

Hidden stream pork chops with a sweet and tangy maple mustard marinade. Chef Guzman pairs this with a comforting  hash with two types of potatoes, beets and packed with herbs. A nice baby kale and arugula side salad finishes off this Chef recipe by Jorge Guzman, executive chef at Surly Beer Hall & Restaurant

The Beer Hall & Restaurant has an extensive menu of great food that pairs with Surly’s rotating tap list of more than 20 Surly beers. Chef Guzman was able to pull inspiration from the Surly menu to create a really cool dish for Local Crate using local ingredients.

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This recipe was designed by local chef:
Chef Jorge Guzman of Brewer's Table Kitchen at Surly
“Jorge Guzman wants to make one thing clear: Minnesota can hold its own on the culinary front. “We know how to cook,” says the executive chef. The rest of the country is taking note. This year, Guzman was a semifinalist for a James Beard Award, and his leadership earned Surly a coveted spot on Food & Wine’s 2016 Restaurants of the Year list.” (Time.com)
Ingredients
Maple syrup
Stone Ground Mustard
Bay leaf
Garlic
Lard
Yellow Onion
Russet potato
Beets
Sweet potato
Cilantro
Chives
Parsley
Baby kale
Lemon
Pork chops
Cinnamon
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Cooking terms for this recipe

Baton Small stick, the starting point of a dice or julienne.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Nappé Refers to either the ability of a liquid to "coat the back of a spoon" or the act of coating a food.

What you need

Medium oven-safe sauté pan

Large sauté pan

Medium bowl

Large bowl

Large zip-top bag

Small pot

Cooking Instructions

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Step 1: MARINATE PORK

Read through entire recipe before getting started. Mince or grate 1 garlic clove. Remove thyme leaves from 2 stems, discard stems and chop. Chop 3 sprigs cilantro; leaves and stems. Slice 3 chives into 1/4” pieces. Remove pork from package; rinse and pat dry. In a large mixing bowl or large zip top bag, combine 1 cup warm water, maple syrup, chopped garlic, cinnamon, stone ground mustard, bay leaf, thyme, cilantro, chives and pork. Let pork marinate until step 4 or up to 24 hours ahead of time. While pork is marinating start your mise en place (Step #2).

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Step 2: MISE EN PLACE

Preheat oven to 350ºF. In a large pot bring 6 cups water to a boil. Wash and dry all remaining produce. Mince or grate remaining garlic. Remove thyme leaves from remaining stems, dicard stems, then mince. Peel and dice onion into ¼” pieces. Dice beet into ¼” pieces. Dice russet and sweet potato into ¼” pieces. Cut remaining chives into ½” batons. Divide remaining cilantro in half. Rough chop leaves and stems of one half. Divide parsley into two piles. Remove leaves from stems; discard stems, chop leaves of one pile. Slice lemon in half and juice.

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Step 3: COOK ROOT VEGETABLES

Add russet potato to boiling water, cook for 5 min. Add sweet potatoes to boiling water and cook for 5 more min. Remove potatoes from pot with a large slotted spoon, placing on a large paper towel lined surface. Add beets to potato water, bring to a boil and cook for 8-10 min. Use a slotted spoon to remove beets, place next to potatoes, allowing to cool. While root vegetables are cooking start roasting your pork (Step #3).

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Step 4: ROAST PORK CHOPS

Remove pork from marinade bag (reserve marinade); pat dry, and season with a pinch of salt; make sure to remove any herbs stuck to the pork. Pour marinade in a small pot, bring to a simmer and reduce by ¾ until nappé. Add 1 tsp. oil to a medium oven-safe pan over med high heat. Add pork chops and sear for 1-2 min. Flip pork chops, place in oven, roast for 5 min, remove and set aside to rest. While pork is cooking move on to make your hash (Step #5). USDA recommends cooking pork chops to an internal temperature of 145ºF.

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Step 5: FINISH THE HASH

Add lard (if you prefer not to use lard substitue with 2 Tbsp. oil) to large sauté pan over medium heat. Once nice and hot, add garlic and ½ cup onions; sauté for 2-3 min. Add potatoes and beets, sauté for 6-8 min until vegetables are getting crispy. Turn off heat, add in chopped parsley, chopped cilantro, half the chives, and remaining thyme. Season with a pinch of salt and pepper, mix to combine.

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Step 6: PLATE YOUR DISH

In a medium mixing bowl, combine baby kale & arugula with remaining chives, parsley, cilantro, and a pinch of salt and pepper. Drizzle along the side of bowl with 2 Tbsp. oil and 1 tsp. lemon juice. Gently mix until combined; then divide between two plates. Divide hash between two plates, lean pork chops against the hash and drizzle with reduced sauce. Enjoy!