CHEF TOM MCKENNA

Roasted Pork Chops with Vinegar Peppers, Kale and Brussels Sprouts Salad, and Roasted Potatoes

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Your new weeknight staple.

Chef Tom McKenna debuted #HOTCHEFSLIVE with us last week and shared a quick, simple, and super delicious recipe for Roasted Pork Chops with Vinegar Peppers, Kale and Brussels Sprouts Salad, and Roasted Potatoes.

Make the recipes below and be sure to tag Chef @TomMcKenna to let him know your thoughts!

Chef Tom shares all of his tips including how to make sure your pork chops don’t end up dry af, why to opt for bone in over boneless, why he loves to put yuzu koshō (citrus chili paste) on basically everything, what he *actually* uses his microwave for, and so much more on our IGTV Channel.

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.

Cook like a #hotchef:

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Yuzu Kosho

by S&B

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Milk Frother

by Bodum

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Glass Mixing Bowl Set

by Pyrex

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Salad Spinner

by Oxo

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Pre-Seasoned Cast Iron Skillet

by Utopia Kitchen

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Whole Greek Pepperoncini Peppers Pickled in Vinegar

by Krinos

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