Calabrian Pork Chop

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Recipe Temp 132 F / 55.6 C
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A prep intensive dish celebrating a delicious double Bone Heritage Pork Chop for you to enjoy

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

    • Step 1

      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!

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132 F / 55.6 C Recipe Temp
Recipe Time
Prep Time