Serves: 2

A lot to unpack here.

Nat’s turn to wow with a late, midweek lunch. Something to look forward to during the week, something to smile about afterwards.

French Bistro the theme locked in.

Nat started with a freshly baked baguette: cheese, pâté, cured meat.

What a way to start with a cold lager!

And then this dish.

Something to smile about afterwards? You absolutely bet!

This was French Bistro as good as you could imagine. Absolutely impossible to fault.

So Hubert Keller? I’d never heard of him, though he trained under Paul Bocuse, the father of modern French cooking who undisputedly set the benchmark for this style of French cuisine. (Fun fact: my parents went to a dinner he hosted in Sydney and Mr Bocuse signed a menu for me. I still have it!)

And then this cut of pork. I’ve mentioned our amazing local butcher Hummerstons and a quick text to Steve and he had it under control. 2 double pork chops with 1 bone removed, about 4cm thick. Talk about a dramatic presentation!

Nat and I debated using a thinner pork chop as an easier entry to this dish, though absolutely do not cut corners. If ever there was a time to engage your butcher and have the double chop, it is this.

The roasted cream corn with the spring onions and parmesan is just luxury and pairs perfectly with the pork and the apple. Did I mention smiles?

Occasionally you wander onto a dish that is a hero and this is one of them.

It is rude however to suggest that Nat wanders into anything when it comes to food.

This was always going to be an extraordinary meal and mopped up with a homemade baguette and glass of light red, very hard to argue that life isn’t great.

P.S. Nat says start the corn first.

Ingredients

2 double pork chops with 1 bone removed, 4cm thick
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
4 Fuji apples
2 tbsp butter
3/4 c Calvados apple brandy*
1 c apple cider
1 c chicken stock
2 tbsp chives, thinly snipped

Creamed Corn

2 ears corn, husks removed, both ends trimmed
2 tbsp softened butter
Pinch salt
Pinch pepper
1 c heavy cream
1/2 c chicken stock
1/2 tsp salt
1/4 tsp pepper
1 tsp fresh ginger, minced
2 stalks spring onion, thinly sliced
1/4 c Parmean cheese grated

Method

1. Peel the apples and cut each into 6 wdges. Cut out the cores, and trim each wedge into a football shape. Reserve all peels and trimmings.
2. In a small sauté pan, melt butter and add apple wedges. Coover over a medium heat, stirring occasionally, until apples are browned and softened, 10 – 12 minutes. Set aside. Season both sides of the pork chops with salt and pepper and in a sauté pan large enough to hold both pork chops, heat oil until smoking.
3. Lay pork chops into hot oil and sear approximately 7 minutes on each side until golden brown and the internal temperature is at 62c. **
4. Remove from the pan and cover with foil to keep warm whilst you make the sauce. Discard half the fat and trimmings from the pan, then add apple trimmings and sauté over medium-high heat for a few minutes.
5. Add Calvados and apple cider, and bring just to a boil. Reduce the heat and allow to simmer for 5 minutes, or until it becomes thick, with a syrup-like consistency. Add chicken stock and simmer for 5 minutes. Strain the sauce through a fine mesh strainer, pushing down on the apple trimmings with the back of a spoon to remove all juices.
6. Put the sauce back in the pan over low heat and add the chives. Taste and adjust for seasonings.
7. For the creamed corn, heat the oven to 180c. Brush the corn with butter and season with salt and pepper. Warp each corn ear in foil and roast in the oven for 30 minutes, or until the corn starts to brown.
8. Unwrap the corn and when cool enough to handle, slice off the kernels. In a small saucepan over a medium-heat, combine cream, ginger, salt and pepper and reduce by one-third, 5 – 7 minutes. Add the corn kernels and chicken stock to reduced cream and cook for 10 minutes, or until cream thickens and is absorbed by the corn.
9. Remove corn from the heat, and stir in the spring onions and Parmesean cheese.
10. Served the pork, with apple wedges, corn alongside and the sauce ready to pour.

* Substitute 1/2 c brandy and 1/4 c apple juice.

** This will take longer. Potentially finish off in the oven if the internal temperature is rising too slowly.