UBS In Person Cooking Class: Pork Chops with Cranberry Agrodolce 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. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Spiced & Buttered Pork Chops

Serves 4

4 pork rib or center cut chops, about 6 oz each (dry brined optional, see below)

Kosher salt

Spice Mix, recipe below

Flour, for dusting

High heat cooking oil

2 tbsp butter

1. To prepare pork chops, score fat in 2 or 3 places with a sharp knife (this prevents the meat from buckling when cooked). Lightly prick chops with fork to help tenderize it. Pat pork chops well with paper towels. If chops were not dry-brined, evenly sprinkle with salt; if chops were dry brined, skip salting at this step. Season pork chops with spice mix, rubbing into meat. Lightly dust chops with flour, brushing off excess.

2. To sear the first side: Preheat a large cast iron pan over high heat for a few minutes. Add oil; when fat is hot and just beginning to smoke, carefully add chops to pan (cook in batches if needed to prevent overcrowding). Lower heat slightly to medium high. If buckling occurs, use a flat spatula to lightly press the chop down with gentle pressure. Let chops cook undisturbed until browned, about 2 - 3 minutes.

3. To baste: Flip chops and add butter and garlic. Use a large spoon to baste chops, spooning melted butter over them. When the butter stops foaming and begins to brown and smell nutty, remove the pan from heat. Remove the chops and let rest a few minutes before slicing against the grain.

Note: If time allows, dry brine pork:

Pat dry with paper towels and season with a small pinch of white or brown sugar and a generous sprinkling of salt. Place on a wire rack over a tray and transfer to refrigerator to dry brine for at least 1 hour or up to 2 days. When ready to cook, remove the pork from the refrigerator 30 minutes before cooking to bring to room temperature. Gently pat pork chops dry using paper towels.

Spice Mix

1 ½ tsp guajillo chile powder

½ tsp ground coriander seed

¼ tsp ground fennel or anise seed

1 - 2 bay leaves, finely ground or torn in half, or ¼ tsp dried oregano or thyme

Pinch ground allspice, clove, or cinnamon

Pinch saffron

Cranberry Agrodolce

1 tbsp olive oil

1 shallot, sliced thinly

kosher salt and freshly ground black pepper

½” knob ginger, minced

½ tsp coriander seed or ¼ tsp fennel seed, toasted and ground

⅓ cup apple cider vinegar or red or white wine vinegar

1 lb fresh or frozen cranberries

1 bay leaf or rosemary sprig, optional

1 orange or lemon, for zest and juice, optional

3 - 4 tbsp honey or white or light brown sugar

1 - 2 tbsp butter, cold and cubed optional

1. Place a small pot over medium heat and add oil. When hot, add shallots and season with salt and pepper. Cook gently, not developing any browning; turn heat down if needed. Cook until shallots are translucent and tender, about 3-4 minutes. Add ginger and ground coriander or fennel seeds, stirring constantly until automatic, about 60 seconds.

2. Add vinegar and cranberries to pan and mix well. Add herbs and orange zest and juice, if using. Season gently with salt. Bring to a boil and reduce to a gentle simmer. Cook until liquid is reduced by half and cranberries have mostly popped, about 5 - 8 minutes. Use a potato masher or the back of a spoon to gently smash cranberries.

3. Add 3 tbsp of honey or sugar and continue to simmer until thickened, about another 5 - 8 minutes. Remove from heat and let cool a minute or two, stirring. If using butter, add it to the pot and let it melt slowly, stirring constantly. Taste and adjust to your liking with more seasoning or sweetener.