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

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...

FSD Resources