Almond’s Brussels Sprouts Hot and Cold and a Carb-Free Stuffed Pork Chop with Dijon Mustard Sauce

        

Jason Weiner with an un-Monte’s Ham

From the moment Almond Restaurant opened 12 years ago in an old roadhouse in Bridgehampton, it’s been a smash hit.  (It’s also been featured here before https://chewingthefat.us.com/2011/06/roasted-asparagus-with-lardons-and.html).  We quickly became regulars drawn by the consistently great food that comes out of Chef Jason Weiner’s kitchen and the wonderful front of the house atmosphere presided over Chef Weiner’s business partner, the inimitable Eric Lemonides.  These two childhood friends have built their careers at some of America’s best restaurants. Jason helped open San Francisco’s

Eric Lemonides in Paris… last seen in St. Moritz.

Aqua the same year that Eric became General Manager at Piemonte Ovest at the ripe old ages of 24.  But they both came home to roost bringing with them Jason’s farm to table philosophy and Eric’s brilliant way with people. In 2001 they first opened Almond, now at 1 Ocean Road in Bridgehampton (Tel: 631-537-5665) and  in 2008 they took New York by storm with Almond NYC at 12 East 22nd St. (Tel: 212-228-7557).  

         If Almond, named for Jason’s wife, had done nothing else, I would praise it to the hilt for today’s lead dish: Can you in your wildest imagination think of a Brussels Sprouts recipe so good that it could turn the darkest Brussels Sprout hater into a devoted fan of the vegetable?  Can you imagine a dish of Brussels Sprouts so good that I actually saw Andrew eating the whole thing first—not even pausing for a single bite of  today’s crisp bacon-stuffed Pork Chop topped with a Dijon Mustard sauce. 

Now, I have not reached out to Jason to beg for the recipe.  The Chef is generosity personified. But I enjoy going into the  kitchen and creating a version that comes pretty close to the magnificent original that’s a fixture on Almond’s seasonal appetizer list.  I have to believe I’ve come pretty close. As to the accompanying Pork Chop, it’s not as much an afterthought as Andrew’s eating pattern would suggest.  Instead, it was born out of a desire for a stuffed pork chop that wasn’t heavy with bread.  The idea came from a Gourmet recipe for an entire stuffed loin of pork. The sauce served with the loin of pork was similar to this although mine is simpler.  It’s a delicious companion to the main event: those flawless sprouts – one side warm and caramelized with maple syrup, the other tossed raw with a very expensive store-bought Caesar Dressing.  This isn’t a hard dinner to put together and oh so worthwhile. Here are the recipes

Recipe for Brussels Sprouts Hot and Cold inspired by Jason Weiner of Almond  Serves 2.  Prep 15 minutes. Cooks in 5 minutes.

1 lb Brussels Sprouts

 

3 tbsp Unsalted Butter

 

3 tbsp. Maple Syrup

 

Caesar Dressing

1.

Trim the ends of all the sprouts, peeling away any bruised leaves. Divide the Brussels Sprouts in half, reserving one half for the “cooked” side of the dish.  It is almost impossible to core a Brussels Sprout. I sliced mine about 1/8 inch thick, starting at the top and when I got to the point in the sprout where the stem came into view, I stopped. Put the sliced Brussels sprouts into a bowl.  Toss the salad with Caesar Dressing and set aside.

2.

Bring a saucepan of heavily salted water to a boil.  Cut the remaining Brussels Sprouts in half.  Add them to the boiling water and parboil for 1 minute. Drain the sprouts.

3.

In a sauté pan large enough to hold the halved Brussels sprouts in one layer, melt the butter over medium high heat.  Add the maple syrup to the melted butter. Then add the Brussels sprouts to the pan, stirring often until they are lightly browned on their cut side, about 5 minutes.

Remove from heat.

4. Make a platter with the Caesar dressed Sprouts at one end and

the caramelized Sprouts at the other.  Drizzle a small amount of additional Caesar Dressing over the Caesar end of the platter. Serve.

Recipe for Carb-Free Stuffed Pork Chops with Dijon Mustard Sauce: Serves 4. Prep Time 30 minutes Total Time 1 hr. 55 minutes

 

For Stuffed Pork Chops:

4 Loin Pork Chops 1-1 ½ inches thick

2 bacon slices, cut crosswise into 1/4-inch strips

2 scallions, green and white parts, chopped ¼ inch

5 ounces baby greens—spinach, kale, arugula or a mixture of each

Salt and Pepper

1.

In 12-inch nonstick skillet, cook the bacon over medium heat until crisp. Stir in the scallions and cook 2 minutes. Then add the greens and 1/2 teaspoon each of the salt and pepper. Saute 2 minutes; transfer mixture to medium bowl.

2.

In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half). Spoon 2 tablespoons greens mixture into each pocket; pinch edges of pork to seal. Sprinkle pork with additional 1/2 teaspoon each salt and pepper. Cover; refrigerate 1 hour.

 

3.

Heat oven to 450°F. In same nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Cook 4 pork chops in oil 4 minutes, turning once. Take Pork Chops out of the skillet, setting aside skillet for sauce making.  Place pork on cooling rack in 15x10x1-inch pan. Repeat with remaining 1 tablespoon olive oil and 4 pork chops. Bake 25 minutes or until meat thermometer inserted in center of pork reads 145°F. Serve with Dijon Sauce.

 

For Dijon Mustard Sauce:

2 cups Progresso® chicken broth (from 32-oz carton)

2 teaspoons grated lemon peel

2 tablespoons fresh lemon juice

4 teaspoons Dijon mustard

2 tablespoons unsalted butter

Meanwhile, in small bowl, mix broth, lemon peel, lemon juice, and mustard. Pour into skillet, stirring to loosen browned bits. Heat to boiling; reduce heat. Simmer 7 minutes or until slightly thickened. Stir in butter; cover to keep warm. Serve pork chops with sauce.