Ingredients
Heritage Pork Chop
Berkshire heritage pork chop
2 tbsp butter
1 bunch fresh thyme
3 sprigs fresh rosemary
handful garlic
to taste salt
as needed olive oil
Mustard Jus
2 cup chicken stock
30 gram butter
2 shallot, minced
1 tbsp black peppercorn
3 tbsp whole grain mustard
1 tsp apple cider vinegar
to taste salt
Sautéed Broccolini
1 lb broccolini
3 anchovy, minced
3 garlic, minced
1 tbsp chili flakes
2 tbsp olive oil
1 lemon, squeezed
Apple Purée
5 granny smith apple
60 gram butter
4 tbsp sugar
2 cup heavy cream
to taste salt
4 sprigs fresh thyme
Tools
thermometer
pan
saucepan
blender
Directions
Heritage Pork Chop
Step 1
Preheat oven to 200F. Season pork, insert thermometer and set temp to 145F. Place in oven until timer goes off.
Berkshire heritage pork chop
to taste salt
thermometer
Step 2
Once done, sear on high heat. Add oil and butter to pan with herbs, sear 2 mins a side and rest 10 mins.
as needed olive oil
2 tbsp butter
3 sprigs fresh rosemary
1 bunch fresh thyme
handful garlic
pan
Step 3
Plate pork chops, mustard jus, sauteed broccolini, and apple purée. Enjoy!
Mustard Jus
Step 1
Sweat shallots in butter with pepper and mustard 3 mins
2 shallot, minced
30 gram butter
1 tbsp black peppercorn
3 tbsp whole grain mustard
pan
Step 2
Add chicken stock, reduce till thick.
2 cup chicken stock
Step 3
Add vinegar and salt. Reserve for later.
1 tsp apple cider vinegar
to taste salt
Sautéed Broccolini
Step 1
Blanch broccolini in salt water and then shock in an ice bath.
2 tbsp olive oil
1 lb broccolini
Step 2
Saute with chili, garlic, and anchovy, season with salt and squeeze lemon
1 tbsp chili flakes
3 garlic, minced
3 anchovy, minced
1 lemon, squeezed
Apple Purée
Step 1
Saute apples in butter, with sugar and thyme for about 5 mins.
5 granny smith apple
60 gram butter
4 tbsp sugar
4 sprigs fresh thyme
saucepan
Step 2
Add heavy cream, cook until soft.
2 cup heavy cream
Step 3
Transfer to blender, using only a little cream so it doesn’t get too thin. Adjust if needed.
2 cup heavy cream
blender
Step 4
Season to personal taste and reserve.
