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

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources