UBS In Person Cooking Class: Steak Afrique & Sauce Yassa

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.

Southern Smothered Pork Chops

Serves 4

⅓ cup all purpose flour

4 (¾” thick) bone-in rib cut pork chops

Kosher salt and freshly ground black pepper

¼ cup high heat cooking oil

2 tbsp butter

1 large yellow onion, thinly sliced

3 cloves garlic, minced

½ tsp allspice

1 tsp chopped fresh thyme

1 tsp chopped fresh marjoram

1 cup chicken stock or ham hock stock (at room temperature)

1 tbsp Worcestershire sauce

1 tsp Dijon

1 tsp light molasses

¼ tsp apple cider vinegar

½ cup heavy cream

1. Season and dredge pork chops: place flour in a shallow bowl. Pat pork chops dry and sprinkle evenly with salt and pepper, and rub into meat. Dredge chops in flour, shaking off excess flour; transfer to a platter. Set aside 2 tablespoons of dredging flour in a small bowl, and discard the remaining.

2. Sear the pork chops: Heat oil in a large, deep skillet over medium-high. Working in 2 batches, cook pork chops until golden brown, about 3 minutes per side per batch; transfer to a plate. Discard fat from pan, but do not wipe the skillet clean between batches.

3. Saute the veg: Reduce heat to medium and add butter. Add onions to pan and cook until aromatic and golden, about 6 minutes, stirring occasionally. While stirring constantly, add garlic and cook until aromatic, about 1 minute. Sprinkle mixture with reserved flour, spices, herbs, and a pinch of salt and pepper; cook, stirring constantly, until lightly browned, about 1 minute.

4. Make the gravy: Slowly pour stock into skillet; stirring until incorporated and smooth. Stir in Worcestershire sauce, mustard, molasses, and vinegar. Bring to a boil over medium-high; simmer until sauce thickens slightly, about 1 minute; stir often, gently scraping bottom, sides and corners of pan to ensure nothing is sticking. Taste and adjust to your liking with any more of the Worcestershire, mustard, or molasses.

5. Reduce heat to medium low and stir in cream; return to a simmer. Return pork chops and any accumulated juices to skillet. Simmer, undisturbed, until sauce has reached gravy consistency and a thermometer inserted into thickest portion of pork registers 140°F, about 3 minutes.

6. Transfer to a platter. Let rest for 10 minutes. Temperature will continue to rise to 145°F. Garnish with additional thyme, and serve.

Maple Ginger Sweet Potatoes

Serves 4

3 tbsp chicken or vegetable stock, or water

2 tbsp olive oil

1 tbsp pure maple syrup

1 tbsp finely minced or grated fresh ginger

½ - 1 tsp sweet & savory spice mix (such as garam masala, baharat, chinese five spice) optional

Kosher salt and freshly ground black pepper

2 pounds sweet potatoes, large dice

1. Preheat the oven to 400F. Prepare a rimmed baking sheet or wide baking dish with parchment.

2. To make glaze: in a small bowl, whisk together stock, maple syrup, ginger, spices, and a generous pinch or two of kosher salt. Slowly pour in oil while whisking vigorously to emulsify. Taste and adjust to your liking. Add potatoes and toss until evenly coated.

3. Lay potatoes pieces onto prepared baking sheet, pouring glaze over; spread out even in a single layer over baking sheet with space in between pieces. Carefully transfer to oven and cook browned and tender, 20 - 30 minutes, flipping pieces halfway through. Lower oven to 350F and cover tray loosely with foil if potatoes are becoming too browned. Transfer to serving platter.