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
Extra virgin olive oil
3 bunches of fresh parsley
1 fresh lemon
Maldon or course salt
Set your Anova Sous Vide Precision Cooker to 132.0ºF / 55.6ºC.
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
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.
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.
Cook the pork chops @ 132 degrees for 24 hours in the Anova circulator
Toast orzo and cook 6-8 mins in salted water, spread on a sheet tray with a touch of olive oil to cool
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.
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.
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
Blend remaining marinade in vitamix with a 2 tsp xanthan gum
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!