cat lover
08-07-2006, 12:39 AM
Recipe from Jack Fry's in Louisville, KY on Bardstown Rd.
Eight 12 oz. Center cut rib pork chops
Rosemary Dijon Butter
1 stick unsalted butter, softened
1 tbsp fresh rosemary
2 tbsp Dijon mustard
Combine in processorand set aside
Breading:
4 cups breadcrumbs
2 tbsp fresh rosemary
2 tbsp fresh chives
2 tbsp fresh parsley
1 tbsp fresh sage
Combine in processor and set aside
Topping
3 yellow onions, diced
2 tbsp sugar
2 tbsp olive oil
2 cups chicken stock
32 Garlic cloves
1 1/2 lb. ounces shiitake mushrooms
10 medium new potatoes
16 asparagus spears
8 slices apple wood smoked bacon
Vermouth Sauce Ingredients
Reserved bacon fat
1 cup dry vermouth
6 cups chicken stock
1 tbsp fresh rosemary, chopped.
Deglaze pan with bacon fat with vermouth. Reduce by half. Add chicken stock and rosemary and reduce by half. Add seasonings. Reserve.
Directions for topping:
Caramelize sugar in olive oil. Add onions and chicken stock and reduce by half.
Garlic – 32 garlic cloves, peeled, blanched. Sauté garlic in olive oil until golden brown. Season with salt and pepper and reserve.Mushrooms – 20 ounces shiitake mushrooms, stemmed and sliced. Sauté in olive oil and reserve.
Potatoes – 10 medium new potatoes, quartered. Toss with olive oil, roast until golden brown and reserve.
Asparagus – 16 spears, blanched. Cut into 2 inch pieces.
Bacon – 8 slices apple wood smoked bacon. Sauté until crisp, drain on paper towels and dice. Reserve fat in pan.
Combine all topping ingredients in a large bowl, set aside and keep warm.
Pork Chop Directions
Pre-heat oven to 375 degrees. Brush pork chops on both sides with Dijon mustard. Season with salt and pepper. Coat pork chops with breading. Sear each chop in duck fat or bacon fat on stove.Place on sheet pan in oven. Bake for 18 to 24 minutes.Place the cooked pork chop on a plate. Top with warm topping. Deglaze pan with vermouth sauce and finish with rosemary Dijon butter. Finish by pouring sauce over pork chop.
Eight 12 oz. Center cut rib pork chops
Rosemary Dijon Butter
1 stick unsalted butter, softened
1 tbsp fresh rosemary
2 tbsp Dijon mustard
Combine in processorand set aside
Breading:
4 cups breadcrumbs
2 tbsp fresh rosemary
2 tbsp fresh chives
2 tbsp fresh parsley
1 tbsp fresh sage
Combine in processor and set aside
Topping
3 yellow onions, diced
2 tbsp sugar
2 tbsp olive oil
2 cups chicken stock
32 Garlic cloves
1 1/2 lb. ounces shiitake mushrooms
10 medium new potatoes
16 asparagus spears
8 slices apple wood smoked bacon
Vermouth Sauce Ingredients
Reserved bacon fat
1 cup dry vermouth
6 cups chicken stock
1 tbsp fresh rosemary, chopped.
Deglaze pan with bacon fat with vermouth. Reduce by half. Add chicken stock and rosemary and reduce by half. Add seasonings. Reserve.
Directions for topping:
Caramelize sugar in olive oil. Add onions and chicken stock and reduce by half.
Garlic – 32 garlic cloves, peeled, blanched. Sauté garlic in olive oil until golden brown. Season with salt and pepper and reserve.Mushrooms – 20 ounces shiitake mushrooms, stemmed and sliced. Sauté in olive oil and reserve.
Potatoes – 10 medium new potatoes, quartered. Toss with olive oil, roast until golden brown and reserve.
Asparagus – 16 spears, blanched. Cut into 2 inch pieces.
Bacon – 8 slices apple wood smoked bacon. Sauté until crisp, drain on paper towels and dice. Reserve fat in pan.
Combine all topping ingredients in a large bowl, set aside and keep warm.
Pork Chop Directions
Pre-heat oven to 375 degrees. Brush pork chops on both sides with Dijon mustard. Season with salt and pepper. Coat pork chops with breading. Sear each chop in duck fat or bacon fat on stove.Place on sheet pan in oven. Bake for 18 to 24 minutes.Place the cooked pork chop on a plate. Top with warm topping. Deglaze pan with vermouth sauce and finish with rosemary Dijon butter. Finish by pouring sauce over pork chop.