Succulent pork chops are combined with Ming Tsai's cranberry and lemongrass sauce.


  • 2 double thick pork naturally fed chops, brined overnight in sweet sea water*

  • 2 tablespoons minced shallots

  • 4 cups shredded kale

  • 1/2 cup Cranberry-Lemongrass Sauce, warmed

  • Grapeseed or canola oil for cooking

  • Kosher salt and freshly ground pepper

  • Cranberry and Lemongrass Sauce

  • 1/4 cup minced shallots

  • 1/4 cup minced garlic

  • 2 tablespoons minced lemongrass, white part only

  • 4 cups fresh cranberries, cut in half

  • 21/2 cups red wine

  • 4 cups chicken stock

  • Juice of 1 lemon

  • 1 tablespoon sugar

  • 3 tablespoons butter, unsalted

  • Grapeseed or canola oil for cooking

  • Kosher salt and freshly ground black pepper


  • 1.

    Pre-heat an oven to 350 degrees. Rinse the brined pork chops and pat dry. Season lightly with kosher salt and freshly ground black pepper. In a cast iron or large saute pan coated lightly with oil over high heat, sear one side of pork chop until nicely browned, about 4 minutes and flip and roast in oven for 10-12 minutes until opaque and pink (brined pork will always be pink). Remove pork to a cutting board and let rest for 8 minutes before slicing. Meanwhile, in the same pan over low heat (the pan will still be very hot), add the shallots and kale, season and saute until soft. To serve, garnish plates with lines of Cranberry-Lemongrass Sauce, spoon kale in center and top with pork. Garnish with extra Cranberry-Lemongrass Sauce, if desired.

  • For the Cranberry and Lemongrass Sauce::

  • 1.

    In a medium saucepan coated lightly with oil over medium-high heat, saute shallots, garlic and lemongrass until soft, about 2 minutes. Add cranberries and saute another 2 minutes. Season with kosher salt and freshly ground black pepper to taste. Deglaze with wine, reduce by 75%. Add chicken stock and reduce by 50%. Stir in lemon juice and sugar and whisk in the butter. Check for flavor and season, if necessary.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 938kj
  • Fat Total 43g
  • Saturated Fat 10g
  • Protein 20g
  • Carbohydrate 48g
  • Sugar 16g
  • Sodium 2110mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight.

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