Pork Chops with Fresh Beans and Wild Mushrooms

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

A meal that is an epicure's delight. A delectable pork chop, tender from brining and beautifully grilled, is served on a bed of fragrant beans and mushrooms. And to top it off, a garnish of summer truffles!

Ingredients

For the brine
6-10-oz. center cut, frenched pork rib chops
1 tsp. whole juniper berries
1 tsp. whole allspice
1⁄3 cup kosher salt
1⁄3 cup sugar
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
1 small Spanish onion, peeled and coarsely chopped
3 cloves garlic, sliced
1 spring fresh thyme
1 bay leaf
8 cups cold water

Shell bean ragoût:
1⁄2 lb. fresh shell beans, removed from pod (any combination of cranberry, lima, soy, blackeyed peas or crowder beans)
2 shallots, peeled and sliced
1⁄2 lb. haricot verts, snapped
3⁄4 lb. chanterelles, trimmed, sliced
1 tbsp. + 1 tsp. unsalted butter
1 sprig fresh thyme
1⁄2 tsp. tarragon, chopped
1⁄2 tsp. chives, chopped
1 tbsp. water
1 tsp. pure olive oil
Salt and pepper

For cèpe vinaigrette:
2 cups rich chicken stock
1⁄2 cup dried cèpes
1 cup red wine
1 shallot, minced
1⁄2 tsp. fresh thyme leaves
1⁄2 cup extra virgin olive oil
1⁄2 cup sherry vinegar

 

Steps

1. Combine cold water, salt, and sugar. Stir until dissolved. Add remaining ingredients, cover and refrigerate 18-24 hours. Remove chops from brine; refrigerate until ready to grill.

Shell bean ragoût:

1. Combine shell beans, olive oil and enough water to just cover in a saucepot, season. Simmer 6-8 min; drain, cool.

2. Melt 1 tsp. butter in skillet over medium heat. Add shallots and caramelize, stirring often. Remove from pan; cool.

3. In skillet over medium-high heat, melt 1 tbsp. butter. Add chanterelles and thyme. After 3 min., add water; cook until skillet is dry; cool mushrooms. Combine beans, shallot, and chanterelles. Add herbs; adjust seasonings and refrigerate.
 

For cèpe vinaigrette:

1. Combine red wine and cèpes in a small saucepan. Reduce by half. Add chicken stock and reduce so liquid equals 1 cup. Strain and reserve cèpes; cool to room temperature. Combine shallot, thyme, and sherry vinegar in bowl. Whisk in olive oil and cèpe reduction. Season; set aside.

To assemble dish:
1. Grill pork chops to medium. Warm beans with a splash of water. Adjust seasonings; divide between 6 plates. Top beans with pork chop. Barely warm vinaigrette, emulsifying with 1 tsp. unsalted butter. Drizzle chops with vinaigrette; garnish with summer truffles.
 

Source: Recipe from Chef Paul Kahan

More From FoodService Director

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

FSD Resources