ABOVE PHOTO: Glazed Pork Saltimbocca with Sage
Spring calls for the rejuvenation of new leafs and the blooming of flowers. It also calls for tropical weather in some parts of the country and May showers to keep the soil and flora fertile and vibrant. One thing we can learn from spring is to ignite the fire in the kitchen and bloom into the chef you always knew you could be. This year, celebrate this wonderful season with three flavorful pork recipes recommended by the one and only Chef Richard Ingraham, the private chef for Chicago Bulls shooting guard Dwyane Wade. You can choose from Grilled Ham Steaks with Spicy Teriyaki, Glazed Pork Saltimbocca with Sage, or Sweet Southern Slow-Cooker Ham to serve at any spring celebration.
Here are some exclusive tips from Chef Richard Ingraham, who loves a good Easter brunch:
Create a diverse menu
A successful brunch has something for everyone, ranging from Caramel French Toast and Applewood Smoked Bacon for those that like to indulge to Grilled Ham Steaks with Spicy Teriyaki for your more health-conscious guests.
Keep it simple
Remember you’re supposed to enjoy yourself at your brunch and not feel frustrated or overwhelmed. Prepping your ingredients ahead of time will be a life saver, I promise! First, remember to prepare the menu item with the longest cooking/prep time first.
Second, prepare and serve everything in oven and microwave-safe dishes for easy reheating.
Prepare multipurpose dishes
Preparing a dish that can be served as more than one dish can generate a friendly conversation as well as gives you one less dish to prepare. For example, for a recent brunch, I roasted a Garlic-Mustard Pork Roast and served with green beans and herb roasted potatoes as sides.I leveraged the extra pork by making jalapeño cheddar biscuits with onion jam and had my guests make pork sliders within minutes. The best part is that I didn’t have much to clean up afterwards.
Below, you can find some delicious Richard Ingraham approved recipes for a memorable Easter Day Brunch:
There is no better time than now to enjoy some delicious and flavorful pork recipes. Visit PorkBeInspired.com for recipe ideas and visit your nearest retailer for many budget-friendly pork cuts.
Glazed Pork Saltimbocca with Sage
2 Ribeye Pork Chops, bone-in (Rib Chop, bone-in), 3/4-inch
4 large sage leaves
4 slices of prosciutto, large & thinly sliced
3 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper, ground
2 garlic cloves, sliced
3 cups Portobello mushrooms, sliced
5 ounces marsala wine, sweet
3 tablespoons butter, cubed
2 tablespoons parsley, chopped
Preheat oven to 350°F. Place 2 large sage leaves, one on top and one on the bottom of the pork chops. Wrap each pork chop with a prosciutto slice, using skewer to hold in place.
Heat olive oil in a large sauté pan over medium-high heat. Add the pork chops, season with salt & pepper, and sear well on each side for about 2-3 minutes per side. Remove pork chops from pan once golden brown.
Place on a sheet pan and bake in oven for approximately 15-20 minutes, until chops reach an internal temperature between 145°F to 160°F (using a digital thermometer). Heat pan that seared pork chops to medium heat. Add sliced garlic and sauté until golden brown. Add mushrooms. Deglaze pan with marsala wine, add butter and cook mushrooms & stir until they are tender and marsala wine has reduced. Sprinkle with chopped parsley.
Serve with pasta, such as fettuccine alfredo.
TOTAL PREP TIME 15 minutes
TOTAL COOKING TIME 30-35 minutes
*If using wooden skewers, make sure to soak them in water first
Grilled Ham Steaks with Spicy Teriyaki
2 1-inch thick ham steaks
Spicy Teriyaki Glaze
7 ounces crushed pineapple
6 garlic cloves, minced
1 tablespoon ginger, peeled and minced
½ cup soy sauce
½ teaspoon sesame oil
1 teaspoon red chili pepper, crushed
½ cup brown sugar
For Spicy Teriyaki glaze:
In a small pot, combine all ingredients and mix. Heat and bring to simmer to thicken. Remove from heat and set aside to cool.
Heat grill to a medium high heat or 450°F. Place the ham steaks on grill and sear on both sides, approximately 3-4 minutes each side; basting with spicy teriyaki on both sides to achieve a caramel crust. Remove from heat and serve immediately with coconut rice or your favorite rice pilaf. Garnish with pineapple rings.
TOTAL PREP TIME 25 minutes
TOTAL COOKING TIME 10 minutes
Sweet Southern Slow-Cooker Ham
1 bone-in fully-cooked ham, about 5 ½ pounds
1 cup of apple cider
1/2 cup of dark brown sugar
1/3 cup of Kentucky bourbon, *
1/4 cup of honey
1/4 cup of Dijon-style mustard
4 sprigs of fresh thyme
Place the ham in a large slow cooker. Whisk the cider with the brown sugar, bourbon, honey and mustard. Slowly pour over the ham. Scatter the thyme sprigs into the slow cooker.
Cook, on high for 4 hours or on low for 8 hours, or until very tender. Remove ham to rest on a cutting board. Pass the remaining cooking liquid through a fine mesh sieve into a saucepan. Simmer for 10 minutes or until slightly reduced. Cut the ham into chunks or slices. Brush the cut pieces with the cooking liquid before arranging on a platter. Serve warm or room temperature.
TOTAL PREP TIME 10 minutes
TOTAL COOKING TIME 8 hours
*NOTE: For a non-alcoholic alternative: replace the bourbon with 1/4 cup water and 1 tablespoon vanilla extract.
**Cooking tips: Use leftover ham to make Ham, Apple & Cheddar Crepes
All the elements of the recipe can be prepared a day in advance and gently warmed before assembling.