Caraway Pork Chops with Bacon-Mustard Potato Salad: A Culinary Tribute to Upper Mississippi’s German Heritage
Drawing inspiration from the rich history of the upper Mississippi and the German settlers who left an indelible mark on its culinary traditions, our Caraway Pork Chops with Bacon-Mustard Potato Salad offer a delicious homage to the flavors of the region. Culinary Ambassador Regina Charboneau, in her thoughtful curation, not only considers the onboard dining experience but also seeks to encapsulate the historical essence of the river communities.
From Regina
“This dish pays homage to the resilient German settlers of the upper Mississippi. The infusion of caraway, the sizzling allure of bacon, and the comforting embrace of a German-style potato salad come together to create a culinary journey through time. Each bite tells a story, connecting our guests with the vibrant history of the riverside communities we navigate. It’s not just about the food; it’s about providing our guests with a complete experience that resonates with the spirit of the people who shaped these riverfronts.”
The Magic of Bacon Drippings In crafting this savory masterpiece, Regina elevates the dish from good to great by employing a culinary secret: cooking the pork chops in the rendered bacon drippings. This technique imparts an unparalleled depth of flavor, infusing the chops with the smoky richness of bacon. It’s not merely a cooking method; it’s a culinary alchemy that transforms each bite into a symphony of savory notes.
Caraway Pork Chops with Bacon-Mustard Potato Salad
SERVES 4
TIME 30 minutes
2 pounds Yukon Gold potatoes, peeled, halved, and sliced 1/4 inch thick
2 tablespoons white wine vinegar
Salt and pepper
4 (6- to 8-ounce) boneless pork loin chops, 3/4 to 1 inch thick, trimmed
1 teaspoon caraway seeds
4 slices bacon, cut into 1/2-inch pieces
¼ cup finely chopped cornichons
2 tablespoons whole-grain mustard
2 tablespoons minced fresh chives
2 tablespoons
extra-virgin olive oil
- Combine potatoes, 1 tablespoon vinegar, and 2 teaspoons salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat, reduce heat to medium, and simmer until potatoes are tender, about 12 minutes. Reserve ¼ cup cooking liquid, then drain potatoes and transfer them to bowl.
- Meanwhile, pat pork dry with paper towels, sprinkle with caraway seeds, and season with salt and pepper. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in skillet.
- Return skillet to medium heat and add pork. Cook until well browned and meat registers 140 degrees, about 6 minutes per side. Transfer pork to plate and tent with foil. Stir cornichons, mustard, chives, oil, bacon, reserved cooking liquid, and remaining 1 tablespoon vinegar into potatoes. Season with salt and pepper to taste. Serve pork with potato salad.
This culinary masterpiece not only tantalizes the taste buds but also weaves a narrative of cultural heritage. We invite you to savor the flavors of the upper Mississippi and experience the rich tapestry of history with each delightful bite. Bon appétit!
New Orleans