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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources