Spice-Rubbed Pork Chops with Foie Gras Bread Pudding

Menu Part: 
Cuisine Type: 

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


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.


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

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