Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 06-21-2010, 05:50 AM   #1
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
Default Orange Confit Pork Chop

We are always trying to eat food made from ingredients grown in our small urban garden and from the local farmer's market down the hill. Between myself and my neighbor, a gentrified farmer with a well known Sonoma Farm, we have 11 types of citrus and over 20 types of herbs. San Francisco weather is dynamic, often varying within any given neighborhood, and in our slice of the microclimate most of the fruit trees are bursting with ripe fruit and the herb boxes are raging with leaves and blooms in this early part of the summer.

Thinking about what might work well for a Throwdown entry, I focused on two of my favorite types of Citrus: Kumquats and Valencia Oranges. I imagined using these beautifully bright and fresh ingredients along with some fragrant thyme to accent grilled pork, to create my first Throwdown entry "With a Bone". I walked down to my local Wednesday evening farmers market for some ideas and found some beautiful pork chops (double thick 18 ounce monster for me and cute little 6 ounce chop for the wife) and also found some nice Brussel sprouts, small red potatoes, and red onions for sides.

To accent and accompany the pork I used citrus two different ways and prepared these components the night before. I decided to create a paper thin confit of Valencia orange to caramelize onto the pork. It was slow poached in olive oil and white wine with black and red peppercorns to capture the beautiful essential oils of the fruit with just a hint of bitterness.

While living in Germany I came to love the fruity, tart and sweet braised red cabbage and apples they use as an accompaniment to hearty pork dishes. Inspired by that basic flavor profile and slightly crunchy texture, I pickled red onions in dry white wine and grenadine with black peppercorns and coriander seeds.

To play off the tartness of the pickled onion and to build on the citrus notes of the caramelized orange confit, I decided to make candied kumquats. To tame the robust and unique flavor of the kumquats and add a bit of herbal and floral complexity, I candied them in a boiled sugar, honey, and rosewater syrup and added a small amount of thyme after removing them from the heat.

The next evening I prepared the pork chops by layering on the orange confit, thyme, salt, brown sugar, and the confit olive oil.

Next I prepared the side dishes by grilling the red potatoes and halved Brussel sprouts.

To build flavor on the pork chops and to create a thin caramelized orange and thyme layer on the surface, I heated a cast iron pan over medium coals, flipped the chops orange side down as gracefully as possible, and seared them for about 2 minutes. I then turned them over onto the cast iron grate, shut the dampers, and cooked for an additional 10 minutes. I pulled the chops at an internal temperature of 135F. The cast iron pan step was so time sensitive (think of how fast brown sugar burns!) that I didn't manage to capture a picture.

I plated the chop along with the sides. I had fun with the presentation.

The flavors of the caramelized citrus and thyme played beautifully off the lusciousness of the pork. The sweet and sour pickled red onions and candied kumquats were a perfect counterpoint. After letting the chop rest we were pleasantly surprised to find that the caramelized orange surface turned a bit crisp, like a creme brûlée top.

After dinner my wife sang her highest of praises by asking me if I wanted any new cooking gadgets for Fathers Day! I let her know I wouldn't mind upgrading to an XL Primo or BGE. Let's see what she comes up with!

Thanks for taking the time to look at my first Throwdown recipe.

Last edited by SmokeJumper; 06-21-2010 at 06:33 AM..
SmokeJumper is offline   Reply With Quote

Old 06-21-2010, 06:00 AM   #2
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote

Thanks from:--->
Old 06-21-2010, 07:05 AM   #3
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.

Dang those pics sure took my breath away. Nice work.
Skidder is offline   Reply With Quote

Thanks from:--->
Old 06-21-2010, 08:28 AM   #4
Quintessential Chatty Farker

SmokinAussie's Avatar
Join Date: 10-19-09
Location: Melbourne, VIC

Yessur.... Sang those praises in the throwdown thread...

Just thinkin' next time Ur wife gets a dinner like that... might not be a new utensil you're after.

Sorry.. back to normal programing....
Still Smokin'

SmokinAussie is offline   Reply With Quote

Thanks from:--->
Old 06-21-2010, 08:32 AM   #5
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La

I just drooled all over my keyboard.
1FUNVET is offline   Reply With Quote

Thanks from:--->
Old 06-23-2010, 02:06 PM   #6
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Very nice, lots of prep, but a stunning pork chop. I really like the candied kumquat angle.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
landarc is offline   Reply With Quote

Old 06-23-2010, 02:09 PM   #7
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Originally Posted by landarc View Post
Very nice, lots of prep, but a stunning pork chop. I really like the candied kumquat angle.
That's why it got my vote. Besides looking oh so goooooooood...
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote

Old 06-23-2010, 02:42 PM   #8
somebody shut me the fark up.

chambersuac's Avatar
Join Date: 04-02-09
Location: San Antonio, TX

very nice looking dish. Well done!

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is offline   Reply With Quote

Old 06-23-2010, 05:45 PM   #9
Ryan Chester
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA

My god!!!! That's a pharking piece of art!
Ryan Chester - The Rub Company & Smoqued California BBQ
Ryan Chester is offline   Reply With Quote


It's about thyme, No Bacon Crutch

Similar Threads
Thread Thread Starter Forum Replies Last Post
I didn't know a pork chop could be this good! kyle corn Q-talk 28 03-10-2011 11:24 AM
Pork Chop Pron! bggarric Q-talk 17 12-12-2010 06:05 PM
how bout a pork chop!! capri man Q-talk 16 07-18-2009 03:53 PM
Pork Chop NO SIDES! DaveT Q-talk 8 06-03-2009 09:28 PM
Pork Chop Done Right rugbyguytx Q-talk 5 02-21-2009 09:33 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 03:04 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts