Calabrian Pork Chop

Ingredients for 2

• 18oz Heritage Bone In Pork Chops (2)

• I cup Calabrian Chile

• 1 cup Mint, fresh

• Orange Juice (from 1 orange)

• Orange Zest (from 1 orange)

• 1 tsp Basil, fresh

• 3 sprigs Thyme, fresh

• 3 tblspn Sugar

• 1/2 White onion

• 1 clove Garlic, fresh

• 6 Cipollini Onion

• 2 cups cannellini Beans, Dried

• 1 box Orzo

• 2 sprigs Rosemary

• 1/2 cup brunoise Red onion

• 1/4 cup brunoise Carrot

• 1/4 cup brunoise Celery

• Kosher Salt

• Black Pepper

• Xanthan Gum

• Chicken stock

• Extra virgin olive oil

• Butter

• 3 bunches of fresh parsley

• 1 fresh lemon

• Maldon or course salt

• Smoked paprika

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 132.0ºF / 55.6ºC.

• Step 2

  Blend Calabrian Chile’s, white onion, sugar, orange juice & zest, mint, basil, salt, black pepper and then vacuum seal porkchop with the Chile marinade, 24-48 hours

• Step 3

  Soak Dry Beans overnight then Vaccum seal the soaked beans with the brunoise onion, carrot, celery, rosemary, 1/2 cup of chicken stock. Sous vide for 3 hours @ 190. Shock in bath bath, reserve.

• Step 4

  Vacuum seal the Cipollini onions with thyme, butter, pinch of salt & sous vide @ 185 for 1.5 hours, shock in ice bath once complete. Once chilled make 8 cuts (careful not to cut the root) and open then onion like a flower.

• Step 5

  Cook the pork chops @ 132 degrees for 24 hours in the Anova circulator

• Step 6

  Toast orzo and cook 6-8 mins in salted water, spread on a sheet tray with a touch of olive oil to cool

• Step 7

  Assembly; mark the pork chop on a grill. Reheat the cannelinni beans with a bit of chicken stock & butter. Toss the orzo with olive oil, fresh lemon juice, & parsley.

• Step 8

  For the onions; dip into a slurry (equal parts h2o & corn starch) then lightly dredge in a 3:1:1 mixture of AP flour, corn meal, & wondra. Then deep fry @ 365 until golden brown. Toss with salt, parsley, & smoked paprika.

• Step 9

  In a vitamix or other high powdered blender add 1c of parsley, 1/2c mint, zest and juice of 1 lemon, create a loose emulsion with olive oil and finish with a touch of xanthan gum

• Step 10

  Blend remaining marinade in vitamix with a 2 tsp xanthan gum

• Finishing Steps

• Step 0

  For the plate; slice the pork chop into desired thickness, and place over a bed of orzo & beans. Arrange pork chop on top of the beans, sprinkle with maldon salt, a drizzle of the mint Gremolata, place your dots of Calabrian emulsion, some on the pork, some on the plate. Place onions on the plate & enjoy!

Latest Comments