Nicole A. Taylor presents Southern recipes for all in The Up South Cookbook (Countryman Press, 2015). Combining all the home-cooked goodness of traditional Southern food with the international flavors of her Brooklyn neighbors, Taylor’s recipes honor tradition while reinterpreting the classics. The following recipe for pork chops with pears and ginger is from “Red and White Meats.”
My four-story apartment building is located in Central Brooklyn. The largest concentration of individuals of Caribbean descent living outside of the Caribbean calls my neighborhood home. I can walk in any direction and find multiple forms of ginger. Use a spoon to remove the skin off fresh ginger. A ceramic ginger grater is helpful in reducing strings of fiber but is not a necessity.
• 3 tablespoons olive oil
• 3 tablespoons lemon juice (about 1 lemon)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon coarse salt
• Small pinch ground black pepper
Pear Pork Chops
• 4 center bone-in pork chops (about 4 pounds)
• 4 tablespoons unsalted butter
• 1-1/2 cups chopped Bosc pears (about 2 pears)
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground black pepper
1. Mix together all ingredients for the marinade.
2. Pour over the pork chops and marinate for 1 hour minimum or up to 24 hours.
3. Preheat your broiler, highest temperature.
4. Place a grill pan on the stovetop on high heat and let the pan heat up.
5. Sear the pork chops for 5 minutes, flip, and cook for another 3 minutes on the opposite side. Add the butter, pears, ginger, salt, and pepper.
6. Cook for another two minutes on the stove. The chops should have grill marks on each side.
7. Place the pan into your broiler and cook for 10 minutes, temperature should be high.
8. The chops should reach an internal temperature of around 145 degrees F. The chops will be a bit caramelized.
Reprinted with permission from The Up South Cookbook by Nicole A. Taylor and published by Countryman Press, 2015.