Double-Cut Stuffed Pork Chop with Sopressata, Toasted Almonds & Dates

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
2 to 4 servings

Chef Aaron Bashy of The Water Club in New York City redefines comfort food with his Double-Cut Stuffed Pork Chop. The stuffing for the seared pork consists of sopressata, dates, pickled red onions and toasted almonds, for a balance of sweet and salty flavorings. The toasted almonds add an earthy, crunchy meatiness to the dish.

Ingredients

2 tbsp. chopped garlic
2 cups toasted almonds
¾ cup moist dates
3 tbsp. pickled red onions
¼ cup diced sopressata
2 tbsp. diced basil
1 tbsp. chopped parsley
Double center-cut pork chop, about 1½-in thick
Salt and pepper, to taste
Whole basil leaves
Caul fat

Steps

1. In food processor, pulse garlic, almonds, dates and pickled onions.
Pour into bowl; add soppresetta, diced basil and parsley. Set stuffing aside and chill.

2. Remove bones from pork chop and reserve. Pound chop thin, about ¼-in. thick. Season with salt and pepper. Spread stuffing in a thin layer over pork; roll up tightly to enclose stuffing.

3. Arrange basil leaves in a single row on top of pork roll. Wrap in caul fat and tie.

4. Preheat oven to 375°F. In skillet, brown pork roll on all sides. Place roll in small roasting pan with reserved bones. Cook in preheated oven until internal temperature reaches 135° to 140°F.  Let rest.

5. To serve, slice pork roll and fan out slices around the bone.

Recipe by Chef Aaron Bashy, The Water Club, New York

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources