Spice-Rubbed Pork Chops with Foie Gras Bread Pudding

Menu Part: 
Entree
Cuisine Type: 
French
Serves: 
6

Savory, seared pork chops accompany a foie gras and sourdough bread pudding.

Ingredients

Foie Gras Bread Pudding:
2 cups heavy cream
1 tsp. nutmeg
Salt and pepper, to taste.
1⁄4 lb. foie gras
5 egg yolks
4 cups sourdough bread (crust removed), cut into 1⁄4 in. cubes

For the pork chops:
6, 12-oz. pork rib chops, well trimmed
2 tbsp. dried thyme
2 tbsp. ground cumin
2 tbsp. coriander, ground
2 tbsp. dried sage, ground
1 tbsp. dried marjoram, ground
1⁄2 tbsp. ground cinnamon
1⁄2 tbsp. ground clove.
 

Steps

1. Warm heavy cream with nutmeg, salt, and pepper. Pour into blender with foie gras. Blend to puree foie gras smooth (30-45 seconds). Cool mixture.

2. Whisk in egg yolks. Pour over bread cubes and allow bread to soak up mixture. Place into appropriate size baking container and bake at 375°F for 30 min., or until cooked in center.

For the pork chops:

1. Mix all ingredients together and coat pork chops. Refrigerate overnight. The next day, season chops with salt and pepper. Sear in hot sauté pan with oil until golden brown. Roast in 375°F oven to desired doneness.

Source: Recipe from Chef Geoff Gardner

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

FSD Resources