Double cut pork chop with stone fruit, ube and butter fried cabbage

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Ingredients:


2x Double Cut Pork Chops
2x Cups Shredded Green Cabbage (and or Purple Cabbage)
2x Medium Ube Potatoes Cut into Rounds (Purple Sweet Potatoes)
2x Cups Fresh Pitted Cherries (Any sweet cherries will work)
2x Medium/Large Pitted and Medium Diced Peaches (Any sweet peaches will work)
2x Tablespoons Small Dice Shallot
Clarified Butter
EVOO
Salt & Pepper
Fresh Thyme
Lemon Juice (Or Fresh Orange Juice)
 


Method:

Day Before: Add the shallot to a small sauce pot with a little olive oil and sweat over low heat till translucent.  Add in the peaches, cherries, and a few sprigs of thyme and cook on low for 10 minutes stirring every couple of minutes.  Squeeze in the juice of half a lemon, stir, and continue to cook and stir for another 5-7 minutes.  Let cool, remove the thyme and store in the fridge overnight.

Day Of: Dry the Chop and coat entirely with Kosher Salt; lightly shake off what doesn’t want to stick.  Store in the fridge on a drip tray to allow moister to leak out; leave for 2-4 hours. 

Cook Time:  Gently warm the stone fruit compote.  Heat your grill to high heat/full flame.  Rinse the salt off your Chop and dry.  Season with black pepper.  Place the Chop on the grill for 2 minutes each mark; that is a total of 8 minutes.  Remove the Chop to a sheet pan. 

Heat sauté pan on high, when hot add clarified butter and lay in the potatoes.  Cook for 2 mins and turn over; cook for 2 mins then remove the pan from the flame and put the potatoes on the sheet pan with the Chop.  Place Chop and potatoes in the oven at 400o for 5-7 minutes.

While the Chop and potatoes are finishing in the oven heat a sauté pan on high heat; add in a thin layer of clarified butter and the shredded cabbage.  Toss or stir the cabbage continuously for 3-4 minutes or until the cabbage is tender but still maintains it form; season with salt & pepper.

Remove the Chop and potatoes from the oven and plate your meal like a boss.


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