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CookTeaser

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RECIPE

Serves 2

A CookTale

At a Winter Farmers Market in Saugerties, NY, we picked up pre-ordered Pork Rib Chops from Heather Ridge Farm in Preston Hollow, NY. Last evening we put two of them to work. When the forks hit our lips, and the Pork our mouths, we stared at each other, as if to say, “aren’t these something?” — and they were. They cut through like a slice of bread, and were wonderfully bite-tender. Once again thanks to Carol Clement and her four- legged friends.

INGREDIENTS

2 Pork Rib Chops 1-1/4″ thick
Kosher Salt & Black Pepper
Lemon Juice
1 TB of EVOO plus 1 TB EVOO for the Peppers
2 Bell Peppers (multicolored & sliced into 1/2″ pieces)
Parsley (chopped)

METHOD

1. Heat the oven to 400 degrees. Brush the Chops with 1 TB EVOO and season with Salt & Pepper.

2. Heat a cast iron grill pan to very hot. Add the Rip Chops, weigh them down with a meat press & grill for 2 minutes. Turn them diagonally & repeat, for a total of 4 minutes. This will properly sear them prior to finishing in the oven. Remove the pan from the heat.

3. In a saute pan, add 1 TB of EVOO & saute the Peppers until they begin to color, soften, & take on a cooked appearance. Set aside.

4. Place the Pork Chops in the oven & roast for no more than 5 to 7 minutes. The Pork’s internal temperature should register about 135 degrees.

RECIPE For the Mustard Sauce

4 ounces of Red Wine Reduction (More than Gourmet available on-line from Amazon)
1 TB of Whole Grain Dijon Mustard
2 oz of Red wine
2 oz of Beef Broth
1 sprig of fresh Rosemary

METHOD

1. In a small sauce pan, add all of the above ingredients, bring to a simmer & whisk together.

2. To plate, place a puddle of Mustard Sauce on each plate, top with a Pork Rib Chop, surround with the Peppers, & sprinkle with Parsley.

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