In Partnership with the Southern Weekend

Cooking up mouthwatering Duroc pork chops at Nico’s Upstairs

Topped with a delicious Brie sauce

Sponsored by Nico’s Pier 38, Nico’s Upstairs, and Nico’s Kailua

Nico’s Upstairs Steak and Seafood is known for its signature seafood, but wait ’til you try the pork chops finished with a mouthwatering Brie sauce! HI Now host Kanoe Gibson is with Chef Meghan Ellis learning the secrets behind the dish.

Process and technique:
12oz frenched duroc pork chop
1/8 lb. of fresh thyme sprigs

Brie Sauce:
1/4 wheel brie with rind removed
1qt heavy Cream
2/3 cup fish stock
0.5 cup white wine
3 tbsp creme fraiche
0.5 shallot chopped
2 sprigs thyme
3 tbsp cracked black pepper.

Directions for sauce:
– On low heat, sweat the thyme and shallot in 3 tbsp of olive/canola oil blend
– Deglaze with white wine on high heat, reduce by a third
– Once wine has reduced, add your fish stock (reduce by a third)
– Add your cream and reduce heat to medium to prevent boil over, reduce by a third
– Strain sauce through a chinois into another sauce pot
– Add the brie and using a stick blender, blend until smooth
– Add the cracked pepper and allow to steep for at least 30 minutes prior to service
– Season to taste with salt and white pepper

Cooking the pork chop:
– Sear pork chop on the plancha above the broiler oven (do not season the pork chop, they have been seasoned by the brine)
– Cook the chop on the higher side of the broiler for a nice medium rare
– Allow the chop to rest for at least 5 minutes prior to plating
– Heat up a cast iron serving dish inside the broiler oven, once it starts to smoke add the thyme and serve pork chop on top of the brine

2 cups sugar
2 cups salt
1 gal water
1 gal ice
1 tbsp black peppercorn
3 bay leaf
3 sprigs rosemary
1 small bunch thyme

Procedure for Brine:
– Combine all ingredients except for ice in a sauce pot
– On medium heat, heat the contents until sugar and salt have dissolved
– Take off heat and pour over ice
– Once cold enough, pour just enough liquid over the pork chops to cover
– Keep chops in brine for 24 hrs
– Remove chops from brine and allow to sit on a rack or chicopee cloth open in the walk in for a minimum of 8 hrs to dry the flesh

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