Grilled Niman Ranch Pork Chop

Corn Husk Glaze, Chile Costeño, Mole Rojo

Chef Alan Delgado of Oxomoco | Brooklyn

Adapted by StarChefs | December 2020

INGREDIENTS:

Pork Chops:
10 grams black peppercorn
5 bay leaves
20 grams achiote powder
10 grams cumin
10 grams oregano
40 grams ancho powder
40 grams guajillo powder
5 cloves
1 head garlic, charred
Niman Ranch pork chops

Grilled Corn Husk Glaze:
(Yield: 2 quarts)

20 corn husks
40 grams chile costeño
1 quart fermented honey
Salt
Lime juice
Zest of 6 limes

Mole Rojo:
(Yield: 6 quarts)

200 grams fermented ancho chiles
100 grams fermented Chilhuacle Rojo peppers
80 grams fermented cascabel peppers
60 grams fermented chile de arbol
60 grams fermented guajillo chiles
12 cloves, toasted
12 allspice berries, toasted
6 grams oregano
40 grams black peppercorns, toasted
20 grams hoja santa, toasted
5 grams avocado leaves
100 grams white sesame seeds, toasted
20 grams smoked pecans, toasted
100 grams Roma tomatoes, charred
2 heads Garlic, charred
200 grams caramelized onion
60 grams masa
Neutral oil or lard
Salt
Apple cider vinegar

To Assemble and Serve:
(Yield: 1 serving)

Salt
Neutral oil
Maldon salt

METHOD:

For the Pork Chops:
In a dry pan, toast all spices until the oils are released. Place in a large stock pot with salt, garlic and 8 quarts water. Bring to a boil. Strain to a nonreactive container and cool. Add pork chops and cover with the brine; refrigerate for 24 hours.

For the Grilled Corn Husk Glaze:
Heavily grill the corn husks. Transfer husks to a stock pot with 4 quarts water and boil until the water becomes aromatic; strain. Transfer the corn husk water to a pot and add achiote, chile, honey, and salt. Reduce the liquid, then season with lime juice and zest.

For the Mole Rojo:
To a Vitamix blender, add all chiles; blend, adding enough water or corn husk to form a smooth purée. Transfer to a pot over medium-low heat and cook until the bitter flavors are gone. To a clean Vitamix blender, add toasted spices; blend, adding enough water to form a smooth purée. 
To a clean Vitamix blender, blend tomatoes, garlic and onion. 

Transfer all three purées to a large pot. Cook until the flavors are combined and balanced. Add masa, transfer to a Vitamix blender, and blend until smooth. Pass mole through a chinois to a nonreactive container. Transfer to a large pan with oil or lard and refry the mole. Season with salt and apple cider vinegar.

To Assemble and Serve:
Heavily season one Pork Chop with salt and temper. Brush with a little oil and grill until medium. Transfer Pork Chop to a cutting board and let rest 20 minutes. Before serving, return Pork Chop to grill, rotating it and glazing with Corn Husk Glaze. Slice the Pork Chop evenly and transfer to a large plate. Brush once more with Corn Husk Glaze and place the desired amount of Mole Rojo next to the Pork Chop. Sprinkle with Maldon salt and serve.

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