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jamie leeds
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September 2003 WASHINGTON, D.C.
Smothered Double Cut Pork Chop with Vidalia Onion Relish and Apricot Chutney
Chef Jamie Leeds of 15 Ria in the Washington Terrace Hotel — Washington, D.C.
Adapted by StarChefs

Yield: 4 servings


    For Pork Chops
    When preparing this, remember that the pork chops must marinate overnight.
  • 4 (10 ounce) center cut pork chop, frenched (from your butcher)
  • ½ cup kosher salt
  • ½ gallon of water
  • baby arugula for garnish

  • For Vidalia Onion Relish
  • 2 Vidalia onions
  • 1 teaspoon garlic
  • 1 Tablespoon fresh thyme, chopped
  • 1 Tablespoon fresh Italian parsley, chopped
  • 1/4 cup white wine vinegar
  • 1/2 cup white wine
  • 1 1/2 cups chicken stock

  • For Apricot Chutney
  • 3 pounds dried apricots, julienned
  • 4 shallots, finely minced
  • 1 Tablespoon garlic, chopped
  • 1 cup tomato, peeled and diced
  • 2 Tablespoons fresh mint, chopped
  • 1 Tablespoon fresh thyme, chopped
  • 1 Tablespoon fresh Italian parsley, chopped
  • 1 cinnamon stick
  • 1 Tablespoon black peppercorns
  • 2-3 cloves
  • 2-3 star anise
  • 1 Tablespoon red chili flakes
  • 2 bay leaves
  • 2 cups red wine vinegar
  • Juice and zest of 1 orange


Prepare the Pork Chops:
In a large container, combine the water and salt to create a brine. Stir well. Add the pork chops and allow to brine overnight. Next day, remove pork from the brine and rinse well. Place pork in the refrigerator until ready to cook.

Prepare the Vidalia Onion Relish:
In a medium sauté pan over medium heat, cook the onions, garlic and herbs. Once the onion and garlic are tender and translucent add the wine and vinegar. Simmer mixture over medium-high heat for about 15 minutes or until liquid has reduced by half. Add the stock and reduce for an additional 30 minutes or again until the liquid has reduced by half. Season well with salt and pepper, to taste. The relish should saucy and can be made a day in advance.

Prepare the Apricot Chutney:
Place spices in cheesecloth and tie to create a bouquet garni. In a heavy-bottomed non-reactive stockpot, combine all remaining ingredients and bouquet garni. Cook over medium heat for 20-30 minutes. Set aside until ready to use. The chutney can be made 2-3 days in advance.

To serve:
Preheat oven to 325 degrees and preheat a grill or grill pan. Season the pork chops with salt and pepper. Place on the preheated grill and cook on each side for approximately 5 minutes. Put the seared pork chops into an oven proof dish and cover each pork chop with approximately 4 ounces of Vidalia onion relish. Place into the preheated oven and cook for an additional 5 minutes (pork chops will be medium). Then place one chop on the plate with the onion relish and pan juices. Spoon three points of chutney around the chop and garnish with baby arugula.

Wine Pairing:
Hartford Pinot Noir