UBS In Person Cooking Class: Pork Chops with Charred Poblano Sauce

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Grilled Bone In Pork Chops

America’s Test Kitchen; Serves 4

3 tablespoons table salt3 tablespoons sugar4 (12-ounce) bone-in pork rib or center-cut chops, 1½ inches thick, trimmed

1. Dissolve salt and sugar in 1½ quarts cold water in large container. Submerge chops in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chops from brine and pat dry with paper towels. Rub chops with spice rub.2A. FOR A CHARCOAL GRILL: Open bottom vent completely.Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burners).3. Clean and oil cooking grate. Place chops on hotter side of grill and cook (covered if using gas) until browned on both sides, 4 to 8 minutes. Move chops to cool side of grill, cover, and continue to cook, turning once, until meat registers 145 degrees, 7 to 9 minutes longer. Transfer chops to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.

Rib loin chops are our top choice for their big flavor and juiciness. The spice rub adds a lot of flavor for very little effort, but the chops can also be seasoned with pepper alone just before grilling. If the pork is enhanced, do not brine and add 2 teaspoons salt along with spice rub or pepper.

Roasted Poblano Sauce

1 head garlic, top sliced open

1 shallot,

2 - 3 tbsp olive oil

3 poblano peppers

1 jalapeno chile, optional

3 – 5 tbsp chicken or vegetable stock, or water

Kosher salt and freshly ground black pepper

¼ - ½ tsp cumin, toasted and ground

1 – 2 tbsp chopped cilantro

1 - 3 tbsp Mexican crema, sour cream, or heavy cream

Kosher salt and freshly ground black pepper

Squeeze of lime juice

1. To roast the garlic & shallot: preheat oven to 400 degrees F. Place garlic head and shallot in a large piece of heavy duty aluminum foil, add a drizzle of olive oil and pinch of salt; tightly wrap the foil into a sealed bundle. Place onto a baking dish or tray and transfer to the oven to roast for 25 - 30 minutes, until browned and fully softened. Let cool slightly, then push garlic out of skin.

2. To roast the peppers: toss the poblanos and jalapeno (if using) with a drizzle of olive oil and salt; grill, broil, or roast directly over a gas flame or grill until charred on all sides. Place in a bowl and cover tightly to steam for 15 minutes. Remove the stem and peel the skin (use the back of a knife to scrape, if needed); scrape away seeds, if desired, to decrease spiciness. Roughly chop the peppers.

3. Transfer the prepared garlic, shallot, and peppers to the bowl of a food processor or blender. Season with cumin and a pinch of salt and pepper and add cilantro; add about 2 tbsp of stock, 1 tbsp cream, and a small squeeze of lime juice. Blend or process, slowly adding more stock as needed until mixture is smooth but still thick. Taste and adjust to your liking with more spices, lime juice, or crema. Add more stock as needed to thin consistency.