Heritage Pork Chops (Meal Kit-Serves 2)
Cooking Time: 20 minutes
Equipment Needs: Saute or cast iron pan, sheet tray
Equipment Optional: Vegetable peeler and thermometer
From your pantry: Canola or vegetable oil, salt & pepper
In your Kit:
- 2 pc Center-cut brined bone in pork chops (12 oz ea)
- 1 Full round crispy potato rosti
- 1 Heirloom apple
- 2 Tbsp white wine
- 2 Tbsp apple cider vinegar
- 2 Tbsp house-made mustard
- 4 oz green market salad
- 4 Tbsp red wine vinaigrette
- Parchment Paper
How to Cook:
Step 1: Preheat oven to 400 F
Step 2: Season the pork chop generously on both sides with salt and pepper.
Step 3: Heat oil in pan on stove. When nearly smoking add pork chops and allow to sear for 2-3 mins on each side or until nicely brown.
Step 4: Place the pork chops and crispy potato on a parchment lined sheet tray.
Step 5: Place in the pre-heated oven to finish cooking, about 7-8 min or until just cooked through. If using a thermometer the internal temperature of the pork chop should reach at least 145 F.
Step 6: While pork chops roasts, peel and dice the apple into half inch pieces.
Step 7: Turn heat medium high on the saute pan. Add apples to original oil and saute for 2-3 minutes until softened and slightly golden. Season with salt and pepper, add vinegar and white wine, reduce by half, then stir in mustard. Taste sauce and season additionally as needed.
Step 8: Place the pork chop on a plate along with the crispy potato, top with the apple confit mustard sauce.
Step 9: Dress the salad with red wine vinaigrette serve alongside the pork chop.
The best way to tell when finished without a temperature is to press the middle of the chop and if it bounces back it should be done. Once pork chop has reached either marker, remove from the oven.
About the Protein:
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and usually containing a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts.
Brining adds flavor, seasoning from the inside out, but it also changes the meat’s physical nature. The salt in brine denatures the meat’s proteins to allow the cells to retain more moisture
These chops are sourced from Fossil Farms a mission driven company guided by principles. That is committed to consistently having the best quality products.
Suggested Wine Pairing:
Ravines Chardonnay 16' - Welcomes lush aromas of pear, fig, citrus and hazelnut. The crisp acidity will respond incredibly well to the flavors of the Pork. This wine from the finger lakes will take your meal to the next level