I know you enjoy exceptional food and after asking the moderator’s permission, would like to share an amazing recipe from progressive American cuisine pioneer Charlie Palmer:
Berkshire Pork Chops with Pan-Fried Fingerling Potatoes & Wilted Kale (Serves 2)
Ingredients:
2 cloves garlic
2 sprigs fresh rosemary
Coarse salt and freshly cracked black pepper
¼ cup canola oil
1 (4-bone) Berkshire center-cut pork loin roast, chine bone removed and Frenched
10 ounces medium fingerling potatoes
¼ cup chopped shallots
2 tablespoons chopped chives
4 ounces pancetta, minced
1 tablespoon red-wine vinegar
Dijon mustard, for serving
12 cornichons, halved lengthwise, for serving
Directions:
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Fill a large saucepan with 8 cups water and add garlic, rosemary and ¼ cup salt; bring to a boil over medium-high heat and cook until salt dissolves.
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Preheat oven to 350 degrees.
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Cover exposed ends of pork bones with aluminum foil to prevent them from charring during cooking; season pork with salt and pepper. Heat a large cast-iron skillet over medium-high heat; add 2 tablespoons canola oil. When oil is hot, add pork, fat side-down; cook, turning on all sides, to for a crust. Transfer skillet to oven and continue cooking until pork reaches an internal temperature of 130 degrees on an instant-read thermometer, about 45 minutes.
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Meanwhile, bring a medium pot of water to a boil over heat. Generously salt water and return to a boil. Add potatoes to boiling water and cook until fork tender. Drain and pat dry.
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Heat remaining 2 tablespoons canola oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent. Add potatoes and cook, stirring until potatoes are caramelized, about 10 minutes. Remove from heat; season with salt and pepper. Just before serving, stir in chives.
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Remove pork from oven and transfer to a cutting board; let stand, in a warm place, for 10 minutes. Drain off excess fat from skillet. Place skillet over medium-high heat and add pancetta; cook until fat is rendered, about 3 minutes. Add kale to skillet and cook until kale is wilted and heated through, about 2 minutes. Add vinegar and toss to combine; season with salt and pepper and remove from heat.
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Cut pork roast in half between bones to form two double chops; place each, bone side up, on a serving plate. Divide kale and potatoes evenly between the two plates and serve immediately with mustard and cornichons.
Bon Appétit!
Vivian
Visa Outreach Team