Charlie Palmer Recipe

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)


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


  1. 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.

  2. Preheat oven to 350 degrees.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!
Visa Outreach Team