Pork Chop with Pancetta Cream Sauce and Red Swiss Chard

Pork Chop with Pancetta Cream Sauce and Red Swiss Chard

1 tablespoon olive oil

1 tablespoon fresh garlic, minced

1/4 cup white beans, drained and rinsed

2 tablespoons sundried tomatoes, julienne

2 cups Red Swiss chard, cut 1 inch by 1 inch

To taste Kosher salt

To taste freshly cracked black pepper

1/4 cup pancetta cream sauce, warm

1 each roasted pork chop

3 each roasted whole carrots

Heat the olive oil in a sauté pan; add the garlic and sauté for about 1 minute. Add the beans and sundried tomatoes and sauté for 1 minute. Add the Swiss chard at the very end and sauté until it’s just wilted. Season with salt and pepper.

Place the Swiss chard at the top of the plate. Pour the pancetta cream at the bottom of the plate and lean the pork chop up against the Swiss chard and on top of the pancetta cream. Lay 3 roasted carrots on the right side of the plate on top of the Swiss chard.

Serves 1

Pork Chop Roast

1 each bone in pork loin

6 quarts pork chop brine (recipe attached)

1 cup pancetta mix (recipe attached)

1 tablespoon kosher salt

½ tablespoon freshly cracked black pepper

Place the bone-in pork loin in a container that will hold the roast and brine. Cover and place in the refrigerator overnight. When you are ready to cook the roast, remove from the brine and pat dry. Preheat oven to 450 degrees.

Season with salt and pepper on all sides, place the pancetta mix evenly on the outside of the pork roast leaving the bones and ends free of the mix.

Place the roast on a baking rack on top of a baking sheet pan. Place in the oven for about 15 minutes, then turn the oven temperature down to 325 degrees and cook approximately 30 minutes or until the internal temperatures is 130 degrees.

Remove from oven and let rest for 10 minutes before you slice it.

Pork Brine

6 quarts water

1 1/2 cups sugar

1/2 cup salt

1 cup fresh rosemary leaves

6 each bay leaves

2 teaspoons whole black pepper corns

Combine 1 quart of water and the remaining ingredients in a medium sauce pan. Bring to a boil, stirring until salt and sugar dissolve.

Pour the brine into a large container and add the rest of the water. Add the pork roast, cover and let sit overnight.

Pancetta Cream Sauce

6 ounces Pancetta mix (recipe below)

32 ounces heavy whipping cream

To taste Kosher salt

To taste freshly cracked black pepper

Brown the pancetta mix in a sauce pan over medium heat.

Add the cream, salt and pepper. Whisk all ingredients together and reduce by one third. Be aware that the sauce will boil over if not watched. Consistency should be slightly thick.

Pancetta Mix

12 ounces Italian pancetta, small dice

1/2 cup fresh garlic, chopped

1/2 cup fresh rosemary, remove stems and chop

1/4 cup olive oil

1 tablespoon Kosher salt

1/2 tablespoon freshly cracked black pepper

Combine all ingredients and use as directed in the pancetta cream sauce.