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
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources