Joey Campanaro makes Marinated Pork Chops with White Beans and Dandelion-Fennel Salad. Joey Campanaro makes Marinated Pork Chops with White Beans and Dandelion-Fennel Salad.
The pork chop. This is a custom cut pork chop. It comes from the loin from a Berkshire pig, and we're seasoning it with sea salt, freshly cracked black pepper, and a spice mix that we mix in house. It's a mixture of cayenne, curry, celery and salt. The pork chops are marinated For a minimum of 24 hours with fennel seed, extra virgin olive oil, and freshly chopped garlic. So we season our pork chops on both sides, and one thing to take into consideration with a pork chop this thick is that you wanna get that fat, this layer of fat, this little skirt around here, you wanna get that seasoned as well. That's a big part of this dish and it's actually where we're going to start cooking the pork. It's right on the fat. So while those are grilling we have to get our garnishes ready. The first part of our garnish is butter beans. First they're soaked overnight and then they're cooked With carrots, onions, celery, smoke ham hocks, and water. We start with these and we save as much of the water as possible from the cooking. That's also going to add to our sauce. We are going to get these going. This is just reheating them and then we are going to mount them So we can get a little extra bean sauce with this with a little bit of butter. And also we have a sauce made with red wine and stock. This is called a demi glaze, and this is going to add a second layer of richness to this dish, also. Some sweetness. What we also need to have ready to assemble this dish is a salad of dandelion greens. Now dandelion greens give us a layer of bitterness. Now anything that's bitter, really needs to have that cancellation. But it's a cancellation that happens while eating it. And this is fennel, which has its own sweetness. This fennel is marinated with a little bit of chili flakes. Rice wine vinegar and salt. So we toss the dandelion with the sliced pickled fennel. And this salad is gonna add perfect acidity to cut all the richness from the beans and the natural fat from the pork itself. So these porkchops are gonna be served medium rare. They usually take Anywhere from eight to twelve minutes depending on the thickness. You can see we're getting some really good caramelization on this. What we do is we have our pork chops grilled on all sides. We're gonna put it in on as high as the oven can go, and that's gonna be in there for about four to six minutes. Going [UNKNOWN] in there. So I'll finish the beans with grated parmesan. This is parmesan oregano. This is a little chicken stock. [BLANK_AUDIO] To this we'll add a little bit of chopped parsley. [SOUND] And a nice little creamy sauce. And then we're ready to plate. This is a great cheese sauce. The beans are a great alternative to a glutinous starch. And then right on top of the beans, you know, put our little salad with wild dandelion. To us with the pickled fennel. And we're gonna add our pork chop. [BLANK_AUDIO] Over here on top of that. Here we're gonna dress it with a little reduction of veal stock and red wine. [NOISE] We'll just add a little extra virgin olive oil. That's the pork chop with parmesan butter, beans and wild dandelion.