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At The Abbot’s Cellar, chef Adam Dulye has been serving elegant fare with unique beer pairings since their opening last July, and the pork chop has remained a mainstay. Try the version below with a pairing of Marin 3 Flowers IPA with Rye or Dogfish Head Aprihop, which has “gentle notes of apricots, and it helps to tie the mustard roasted apples to the notes that come from the pork brine,” says Dulye. This month, he rolls out a new “At the Bar” menu: 5:30-7 pm each night, he’ll offer three shareable bites (like duck rillet on toast or crispy cauliflower with caper aioli) only available at the bar.
The Abbot’s Cellar’s Pork Chops with Spaetzle and Mustard Roasted Apples
8 cups water
1/4 cup Kosher salt
1/4 cup mustard seeds
1/4 cup brown sugar
2 tablespoons pickling spice
6 cloves garlic
2 sprigs fresh thyme
1 Fresno chili, halved
4-6 pork chops, 10 ounces each
1/2 cup beer (wheat/wit or pale ale)
1. Bring all ingredients except pork chops and beer to a boil.
2. Turn off heat and cool the liquid.
3. Add the beer.
4. Place the pork chops in the liquid. Cover and refrigerate for 12 to 24 hours.
5. After refrigeration, the pork chops can be grilled on a hot BBQ for 5 to 6 minutes on each side, rotating twice.
6. Alternatively, they can cook in a pan over high heat for 2 to 3 minutes on each side. Put them in a 350-degree oven until internal temperature reaches 130 degrees, about 13 to 15 minutes.
For the spaetzle:
1 1/4 cups all purpose flour
1 teaspoon caraway
1 teaspoon salt
3/4 cup water
2 tablespoons butter
spice grinder or mortar and pestle
spaetzle cutter or colander
1. Toast caraway lightly over low heat for 2 to 3 minutes.
2. Pulse toasted caraway in spice grinder or use mortar and pestle.
3. Place flour, salt, and caraway in a mixing bowl. Make a hole in the center and add eggs.
4. Pour half of the water in and begin to mix by hand.
5. Add the remaining water in small doses until the dough is sticky but smooth.
6. Work the dough for 2 minutes after this texture is reached.
7. Allow dough to rest for 20 minutes.
8. Bring a large pot of water to a boil.
9. Using either a spaetzle cutter or a colander begin to push the dough through into the boiling water.
10. Boil for 2 to 3 minutes and then remove to an ice bath.
11. Heat a medium sauté pan over high heat.
12. Add butter and spaetzle. Do not stir or move the pan until color begins to develop on the pan side of the spaetzle. Once it begins to develop, gently stir or flip the spaetzle.
13. Remove from heat. Taste and adjust with salt if needed.
For the mustard roasted apples:
2 apples, preferably pink lady or gravenstein
2 tablespoons whole grain mustard
1/2 cup chicken stock
1 shallot, sliced
1 clove garlic, sliced
1 tablespoon butter
1 sprig thyme
1 tablespoon honey (optional)
1. Peel and core apples. Slice into 8 wedges each.
2. In a medium saucepan, melt butter over medium heat.
3. Add shallots and garlic. Cook until shallots become translucent.
4. Add apples. Cook until a bit of color develops on apple.
5. Add thyme sprig and chicken stock. Cook until the stock is reduced by half.
6. Adjust with salt if needed. Add honey for a touch of sweetness to the mustard (optional).