CHEF TOM MCKENNA
Roasted Pork Chops with Vinegar Peppers, Kale and Brussels Sprouts Salad, and Roasted Potatoes
2 Servings
Active Time: 45 min
Total TIme: 1 hour
Make it.
Ingredients:
For the Kale and Brussels Sprouts Salad:
Dressing:
1 tbsp Dijon mustard
1 tbsp Yuzu kosho
2 tbsp red wine vinegar (white wine vinegar or lemon juice are great substitutes)
5 turns black pepper from a mill
½ cup Extra virgin olive oil
Procedure:
With a milk frother or whisk, whisk together the dijon, yuzu kosho, vinegar until combined and then stream in oil to emulsify.
Salad:
Tuscan Kale, stem removed, sliced ½ inch thick
Brussels Sprouts, trimmed clean, sliced very thin
Dill, chopped
Pecans, toasted
Procedure:
Toss with dressing to your preference. The longer it sits, the better!
For the Roasted Potatoes:
2 lbs Baby Yukon Potatoes, cut in ½ or ¼
5 ea Cloves garlic, peeled germed removed
2 ea Shallot, peeled, cut in ¼ or ½
2 tbsp Extra virgin olive oil
1 tbsp Butter, cut into chunks
2 sprig Rosemary
5 pluche Parsley
Procedure:
Preheat oven to 400 degrees.
In a large skillet (cast iron preferred) on high heat, add 2 tbsp of olive oil till just barely smoking. While on the stove on high heat, add Garlic, Shallot, Potatoes and season them with salt and fresh cracked black pepper. Place in oven and roast. Add 2 tbsp of cold butter around the potatoes.
For the Pork Chops:
2 ea Bone-in, center cut pork chops
½ jar Pepperoncini in vinegar, with juice!
2 tbsp Butter
2 tbsp Chives, minced (optional)
Salt/pepper
Procedure:
Preheat skillet until very hot. Season chops with salt and pepper. Sear one side for 2 minutes, then flip and sear for another 2 minutes. Continue to flip every minute until desired temperature is reached.
Add the peperoncino and the juices to the pan. Fold in butter to emulsify.
Serve together and pour sauce over the chop with the peppers.