Koji-Cured Pork Chop
Wood-Fired California Grapes, Bone Jus, Lemon Zest, Chives
Chef Terry Koval of The Deer and The Dove | Decatur, GA
Adapted by StarChefs | September 2022
INGREDIENTS:
Wood-fired Table Grapes:
2 pounds seedless Grapes from California
Bone Jus:
1 shallot, chopped
1 clove garlic, chopped
1 bay leaf
2 sprigs thyme
2 tablespoons butter
½ cup apple cider vinegar
2 cups pork stock
Salt
Pork Chop:
Bone-in pork chops
4 tablespoons ground koji
Sea salt
Freshly cracked black pepper
To Assemble and Serve:
Zest of 2 lemons
4 tablespoons chopped chives
Sea salt
METHOD:
For the Wood-fired Grapes:
Heat a wood-fired oven to 325°F. Place grapes on a sheet tray. Gently roast 5 to 10 minutes or until slightly wrinkled. Heat a dehydrator to 125°F. Transfer grapes to the dehydrator. Dehydrate until half dry but still soft and jammy on the inside, 36 to 40 hours.
For the Bone Jus:
In a medium-sized saucepot over medium heat, combine shallots, garlic, herbs, and 1 tablespoon butter. Sauté until soft and translucent. Add vinegar and reduce by half.Add stock and reduce by 75%. Remove from heat and whisk in the remaining butter. Season with salt. Strain through a fine mesh strainer into a serving vessel.
For the Pork Chop:
Using a paper towel, pat dry pork chop. Slather pork chop with koji. Place in a resealable bag. Refrigerate 2 to 3 days depending on thickness. Remove from bag and pat dry with a paper towel. Let air dry at least 1 hour. Season with salt and pepper. Heat grill to 400°F. Add the pork chops and grill 3 to 4 minutes on each side or until internal temperature reaches 145°F. Place chops on a wire rack to cool 3 to 4 minutes.
To Assemble and Serve:
In a small bowl, mix to combine lemon zest, chives, and salt. Place 1 Pork Chop on a serving plate. Top with Bone Jus, Wood-fired Grapes, and the lemon zest mixture.
