Tom Colicchio, known for his role as the exacting judge on the Bravo’s reality cooking series “Top Chef,” shares his recipe for pork porterhouse with pan-fried eggplant and raisin-pine nut relish.
Recipe: Pork porterhouse with pan-fried eggplant and raisin-pine nut relish (on this page)Divide the oil between 2 large skillets and heat over medium heat. Salt and pepper the pork on both sides and add them to the pans. Cook until the first sides are nicely browned, about 4 minutes.
Turn the steaks and add the butter, thyme, and rosemary. Cook, basting the pork with the herb butter, another 4 minutes or until internal temperature reaches 160 degrees.
Transfer the pork to a platter. Pour the pan-juices over the pork and let rest in a warm place for about 10 minutes.
Distribute the eggplant on a sheet pan in one layer and generously salt on both sides. Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure. Set aside for 1 hour. Remove the weight and transfer the eggplant to paper towels and pat dry.
To make the eggplant:
Add the oil to a large hot skillet, making sure to cover the entire bottom of the pan with about 1/8 inch of oil. Add the eggplant just before the oil starts to smoke — it should sizzle as the eggplant is dropped in and the eggplant should brown quickly. Once the eggplant is golden on both sides, about 3 to 5 minutes, remove from the oil and transfer to paper towels. Allow the eggplant to come to room temperature or to cool completely.
To make the relish:
Lightly toast the pine nuts in a skillet over medium-high heat. Be careful not to toast them too much as they will take on a bitter flavor. Set aside.
Pour the oil into the hot skillet. Add the onion and saute over medium-high heat until golden, stirring occasionally. Add the garlic and saute for another minute or so until the garlic is fragrant. Add the raisins and the vinegar. Reduce the heat and continue cooking for 2 to 3 minutes, until the vinegar has reduced by half and the raisins are plump. Add the peppers, ½ cup water and pine nuts. Stir and reduce the heat to low. Cover the skillet with a lid and cook for another 10 minutes, until most of the water has evaporated. Once the relish has dried, add the oregano and stir well. Allow to cool completely before using.
Serves 4
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