Calabrian Pork Chop

A prep intensive dish celebrating a delicious double Bone Heritage Pork Chop for you to enjoy

Author

Daniel Nutty

Prep Time: 24:00

Recipe Time: 24:00

Temperature : 132F / 55.6C

Ingredients

• 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

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

Finishing Steps

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!