Kelewele-Spiced Pork Chops and Pears

[Celerity]

https://cooking.nytimes.com/recipes/761774019-kelewele-spiced-pork-chops-and-pears

https://archive.ph/No4Er



Kelewele, a popular Ghanaian salty-sweet spice mix, usually coats fried plantains in a side dish and street food also known as kelewele. Its blend of garlic, ginger, nutmeg and cloves makes it easy to apply a distinguishing smack of warmth to fall produce. Floral pears and aromatic shallots hold their shape while absorbing the essence of kelewele. Welcome pops of acidity come from pomegranate juice and oranges. Served for lunch or dinner, ideally with mashed potatoes, this dish makes for excellent leftovers when served the next day.

Ingredients

Yield: 4 servings

2 (1 to 1 ¼-inch-thick) bone-in pork chops (about 2 ¼ pounds)

Salt and black pepper

4 garlic cloves, finely grated

1 (1-inch) piece ginger, finely grated

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

3 tablespoons vegetable oil

3 firm bosc pears (about 1 ½ pounds), peeled, quartered and cored

3 medium shallots, halved or quartered if large

1 cinnamon stick or ½ teaspoon ground cinnamon

3 whole star anise

Zest and juice of 1 orange

¾ cup pomegranate juice

¼ cup fresh mint leaves, sliced if desired

Mashed potatoes or rice (optional), for serving


Make-Ahead Mashed Potatoes

Preparation

Step 1
Pat both sides of the pork chops dry and season generously with salt and pepper. Let sit until ready to cook.

Step 2
In a large bowl, mix the garlic, ginger, cloves, nutmeg and 1 tablespoon oil. Add the pears, shallots, cinnamon and star anise, and toss to evenly coat. Marinate for 10 minutes (or up to 12 hours).

Step 3
Heat the remaining 2 tablespoons oil in a large cast-iron or other heavy skillet over medium-high until hot. Holding the pork chops with tongs, position each chop so it leans against the edge of the skillet with the fat cap (curved outer edge) down. Sear the fat caps, about 4 minutes.

Step 4
Turn the pork chops onto their flat sides. Cook the chops without moving until brown, about 5 minutes. Flip the pork chops to kiss the other flat side over the heat for 1 minute.

Step 5
Reduce the heat to medium and move the pork chops to a plate, browned side up. Add the shallots and pears to the skillet, leaving the marinade behind, and spread in a single layer. Sear without moving the pieces until lightly browned, about 6 minutes. Scrape in any marinade from the bowl, along with the orange zest and juice and pomegranate juice.

Step 6
Cook until the sauce is slightly reduced, 5 to 8 minutes. A fork should slide through the pears and shallots with a firm resistance. Taste the sauce and season with salt and pepper.

Step 7
Return the pork chops to the skillet browned side up, nestled among the pears and shallots. Cook until the pork is cooked through and reaches its desired doneness, 6 to 12 minutes. Add water, ¼ cup at a time, if the sauce dries out. The pears and shallots should begin to slightly collapse into the sauce. Remove from the heat and discard the cinnamon stick and star anise.

Step 8
Move the pork to a cutting board to rest for 5 minutes. Slice the pork off the bone and into slices.

Step 9
Serve the pork chops immediately, over mashed potatoes or rice if you’d like. Top with the pear sauce and mint.