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Chefs’ challenge
features pork chops

Recipes prepared by chefs Daniel Delbrel of the Sheraton Moana Surfrider and Fred DeAngelo of Palomino on the "Hawaii's Kitchen" "Broke the Mouth Cooking Challenge" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Just Pork Chop
& Chow Fun Noodles

Chef Daniel Delbrel

1 8-ounce pork chop with bones
Chow fun noodle sheet
Shoyu Marinade:
1 cup shoyu (Aloha brand preferred)
1 tablespoon garlic
1 tablespoon ginger, crushed
1/2 orange
1 lime
1/4 cup sugar
1 Hawaiian chili pepper
Garlic Butter
4 ounces room temperature butter
10 garlic cloves boiled with milk for 15 minutes then rinsed under running cold water
Salt and ground white pepper

Mix marinade ingredients and refrigerate overnight.

Marinate pork chop in marinade for about 2 hours.

Puree prepared garlic cloves. Mix with butter, salt and pepper.

Lay chow fun on a parchment sheet, apply a thin layer of garlic butter, roll up and keep chilled.

Pan fry marinated chop in clarified butter and olive oil about 4 minutes on each side. Steam the chow fun roll. Remove chop from pan, remove fat and deglaze pan with water or chicken stock to make a jus. Drizzle jus over chop and chow fun.

Pan Seared Pork Loin,
Li Hing Fruit and Escarole Stuffing

Chef Fred DeAngelo

5 fluid ounces macadamia nut oil
2 cloves garlic, diced fine
1/4 teaspoon fresh oregano, coarsely chopped
Salt and pepper, to taste
1 10 ounce pork loin, bone in
2 ounces dried apricots
2 ounces dried cranberries
1 small head escarole, cleaned, cut into 1-by-1/2-inch strips
2 ounces macadamia nuts, toasted and coarsely chopped
1/4 teaspoon li hing powder
1 cup pork or beef stock

Cut a half-inch slit in the loin lengthwise. Mix 2 fluid ounces macadamia oil, garlic, oregano, salt and pepper and season chop with mixture.

Bring 2 cups water to a rapid boil. Add apricots. Return to a boil. Remove from heat. Steep 10 minutes; add the cranberries the last 2 minutes. Drain and cool.

Sauté the escarole in 1 fluid ounce of macadamia oil over medium heat until wilted, about 2 minutes. Salt and pepper. Cool.

Combine fruit, 1/8 teaspoon li hing powder, escarole and 1 ounce macadamias. Stuff into chop.

Sauté chop in 1 fluid ounce of macadamia oil over medium heat 2 minutes on each side. Coat with remaining nuts. Bake at 400-degree to internal temperature of 145 degrees.

Reduce stock to 3 fluid ounces. Add remaining li hing powder. Drizzle over chop.

Nutritional information unavailable.

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