“Necessity, nurture and love” are the three main ingredients chef Karl Humphrey loves to use most when cooking. He started in the kitchen as a nine year old, cooking for his mom (who worked three jobs) and his older sister. This early learning experience taught him how to make a meal out of seemingly unconnected ingredients.
Even after a trip to Italy, where his favorite memory was waking up first thing in the morning to go to the local farmers’ market for the freshest ingredients, Humphrey still hadn’t realized he should be steering himself toward the culinary world. He had always been the guy who everyone wanted cooking at their dinner parties, but it wasn’t until his friends encouraged him to go to culinary school that he had ever considered a career as a chef. As they say—the rest is history. He loved culinary school and being there truly felt like his life had been sending him towards his new career all along.
Humphrey has been the chef at Union & Finch in Allentown for over two years. He loves cooking there and using fresh, local ingredients—and he especially loves the energy of the dinner rush. The three driving forces of necessity, nurture and love continue to guide Humphrey’s path when he cooks meals for his family as well as for his diners at Union & Finch.
Chef Karl Humphrey and family
When he is home with his young family, he enjoys being able to cook for them. Monday is always pizza night, but Thursdays are his “fancy dinner” nights. The pan-seared pork chop recipe he is sharing here was created in his home kitchen on a random Thursday. When asked, his oldest son, Jake, answered that “the tasting part” of dad’s cooking is his favorite part of having a parent who’s a chef.
Pork Chops
Serves family of 4
- 4 center-cut pork chops
- Garlic powder
- Adobo seasoning
- Salt & pepper for sprinkling
Lightly season the pork chops with garlic powder, adobo seasoning, salt and pepper, and sear in a large pan over medium heat in light olive oil until just golden brown. Finish by baking in the oven at 350 degrees until cooked medium.
Honey Apple Rice Pilaf
- 2 Tbsp. unsalted butter
- 1 Pink Lady (or Fuji) apple, diced
- 1 tsp. dried cilantro
- Salt & pepper to taste
- 1 cup basmati rice
- 2 cups water
- 1 Tbsp. honey
In a medium pot, melt butter over medium heat. Add the diced apple, cilantro, salt and pepper, and sauté until lightly brown but apples are still firm. Add dry rice and stir until well incorporated and the rice begins to pearl. Add water, bring to boil, then cover and remove from heat. Allow to sit covered for approximately 20 minutes, or until all water is absorbed. Fold honey into the rice just before serving.
Roasted Sweet Spaghetti Squash
- 1 medium spaghetti squash, cut in half lengthwise with seeds removed
- 2 Tbsp. butter
- 1 Tbsp. garlic, minced
- 1 tsp. dried cilantro
- ¼ cup water
- 2 Tbsp. brown sugar
- Salt & pepper to taste
Using a sheet pan, roast spaghetti squash in oven at 350 degrees for approximately 35 minutes, or until tender. In medium sauté pan, melt the butter, and lightly brown the garlic. Add the cilantro and water, and last the brown sugar. Leave at a simmer. Use a fork to fluff the insides of the spaghetti squash, and fold the strands into the mixture in the pan. Season with salt and pepper.
Balsamic Red Wine Poached Asian Pear
- 1 Asian pear
- 1 cup red wine (Humphrey used ONEHOPE cabernet sauvignon)
- 1/8 cup balsamic vinaigrette
- 1 Tbsp. brown sugar
Peel and slice the pear into wedges. In a small saucepan, bring red wine, balsamic and brown sugar to a boil. Lay pears into the pan and simmer for about five minutes. Remove the pears and reduce the remaining liquid down to a syrup-like consistency.
Food can be held in a low temperature oven until all items are finished. Once ready, plate your meal for serving and enjoy!
1528 W. Union St., Allentown | 610.432.1522 | unionandfinch.com
