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
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources