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Missing Lewinsky - Sweet, Sour & Spicy Pork And Brussels Sprouts

Most dishes start with with the focus - typically the protein - but not this one. The first time I ever had Brussels Sprouts like these was at Lewinsky’s on Clinton in Delaware City. I fell in love with them immediately. A number of bars/restaurants do Brussels Sprouts now, but I hadn’t had them as good as Lewinsky’s. Until this recipe.

I started with the veggie and then thought about what kind of protein might go well with it. Pork goes well with cabbage-y vegetables. Boom. But of course, these sprouts are great on their own.


Pickled Shallots

(Prepare at least 4 hours in advance)

INGREDIENTS

1 tablespoon brown sugar

1/4 cup rice vinegar or black vinegar

2 teaspoons salt

2 minced garlic cloves

2 large shallots, cut into rings.


METHOD

In a small saucepan, heat everything but the shallots over medium heat until it’s all dissolved. Cool it completely then pour the liquid over the shallots. Refrigerate for at least 4 hours.

Sweet & Sour Sauce

INGREDIENTS

1/2 cup sugar

1/2 cup rice vinegar

2-4 teaspoons pepper flakes (optional)


METHOD

Simmer all ingredients above until they thicken to a maple syrup type consistency.

Set aside.

Pork Chops

INGREDIENTS

4 boneless pork loin chops at least 1 inch thick

1 tablespoon olive oil

1 tablespoon brown sugar

1 teaspoon ginger

1 teaspoon ground paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon ground black pepper


METHOD

Heat oven to 400°F and line a rimmed baking sheet with baking parchment.

Rub chops all over with oil and seasoning blend.

Bake for 12-15 minutes, depending on thickness of chops (about 6 minutes per ½ inch thickness), until they reach an internal temperature of 140°F. Turn oven to broil and broil the pork chops 1-2 minutes, until browned.

Remove from the oven and allow chops to rest in the pan for 5 minutes before serving, in order to let temperature rise to 145°F.


Brussels Sprouts INGREDIENTS

1 pound Brussels Sprouts

6 tablespoons canola oil

2 teaspoons salt

1 teaspoon pepper


METHOD

I never used to get Brussels Sprouts cooked exactly as I liked them. They were always too charred or not quite cooked in the center, etc. But this method from Meyers & Chang in Boston works:

In a wok or large bottom cast iron pan, heat the oil on high until it starts to shimmer.

Add the sprouts then salt & pepper. Let them sit without stirring for at least 2-4 minutes so they really brown on one side.

After they look like this on one side, you can start stirring them until they soak up all the oil - maybe 5 minutes.

Add 1/4 cup water to the pan and turn the heat down to medium so they can finish cooking through.


To Finish:

Pour the sauce over the sprouts and chops, then top with:

The Pickled Shallots

1/2 cup mint, chopped coarsely.


I still miss Lewinsky’s. But these sprouts help :)




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