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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.