Chile-Rubbed Pork Loin Chops with Apple Pancakes and Apple Scotch Bonnet Chutney
By Barry Rumsey of Good River Restaurant in Mosier
“This recipe was inspired from a basket of beautiful apples brought to the restaurant one day by a local customer. Chef Barry Rumsey, being of British heritage, has a fondness for chutney, and the pancakes are a perfect complement to the pork, which we get from our friends at Mountain Shadow Ranch in Dufur. The recipe is also a great way to use any leftover [pancake] batter from breakfast.” —Debra Mazzoleni, Good River Restaurant co-owner and wine director
Chile-Rubbed Pork Loin Chops
8 1-inch thick all-natural pork loin chops
3 tablespoons ancho chile powder
1 tablespoon chipotle powder
1 tablespoon ground cumin
* salt and black pepper, to taste
Apple Scotch Bonnet Chutney
* zest of one lemon
6 ounces cider vinegar
1 cup brown sugar
1 teaspoon pickling spice
2 Scotch bonnet peppers, finely chopped
4 Granny Smith apples, peeled and diced
* pancake mix (enough for 8 pancakes)
8 apple rings, peeled, cored and cut ½-inch thick
1. Rub: In a bowl, combine the chile powders, cumin, salt and black pepper to taste. Rub the pork chops on both sides and allow to rest for one hour. 2. Chutney: Place all chutney ingredients in a pot and simmer for 20 minutes. 3. Pancakes: In a bowl, make your favorite pancake batter from mix or from scratch. Pour batter into pan to form the pancake and place an apple ring on the top. Flip when underside is done. Finish cooking until apple has caramelized some. Remove, and keep warm. 4. Pork Loin Chops: Preheat oven to 350°F. In an oven-proof sauté pan or cast iron skillet on high heat, sear pork loin chops until golden brown. Finish cooking in the preheated oven until desired temperature (approximately 150°F). If you want to grill, fire it up and grill until desired temperature. 5. Presentation: Warm four plates. On each plate, lay one apple pancake, then shingle with a pork loin chop, then a second pancake and then a second chop (each person receives 2 pancakes and 2 chops). Place desired amount of apple chutney over pancakes and chops. Place any leftover apple chutney in middle of table for guests to add more if so desired. Makes 4 servings.
2007 Marchesi Vineyards Barbera or 2007 Phelps Creek Estate Reserve Pinot Noir
Good River Restaurant
Chef Barry Rumsey and his wife, Debra Mazzoleni, opened Good River Restaurant in Mosier after relocating from the East Coast in 2006, where they owned an award-winning restaurant, The Bicycle. Rumsey is classically trained in Europe, but has found the local Pacific Northwest farms to inspire and delight him when creating dishes for his menus.
Located in a recycled old house, Good River offers customers a farm-to-table fine dining experience with breathtaking views of the Columbia River Gorge and a friendly staff.
Good River is located at 904 Second Ave., Mosier. For hours and more information, call 541-478-0199 or visit www.goodriverrestaurant.com .