Porkchop Dinner for Two
Porkchop Dinner for Two
Ingredients:
Pork
2 bone-in pork chops
1 tsp kosher salt
½ tsp black pepper
1 tsp fresh rosemary, finely chopped
1 Tbsp avocado oil
Pan Jus
10 oz baby bella mushroom, thinly sliced
1 shallot, minced
3 garlic cloves, minced
1 Tbsp fresh rosemary, finely chopped
½ cup white wine
1 cup beef stock
½ tsp kosher salt
¼ tsp black pepper
2 Tbsp unsalted butter, cold
Polenta
4 cups broth/stock
1 cup yellow corn polenta
4 oz goat cheese
½ tsp kosher salt
¼ tsp black pepper
Yields 2 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Allow the pork chops to come to room temperature while dry-brining: gratuitously coat both sides with kosher salt. Before cooking, pat the pork chops dry and then coat with the black pepper and rosemary. Preheat a skillet (cast iron or stainless steel recommended) over medium-high heat. Add the avocado oil, and sear and cook the pork chops for 4-5 minutes per side, not touching them until it’s time to flip – allow the crust to form. After cooking, remove from the heat and rest for 10 minutes.
In the same skillet now (over medium heat), saute the sliced mushrooms until most of their moisture has been cooked out (about 5-7 minutes). Simultaneously in another separate pot, bring the stock for the polenta to a rolling boil. Next, add the shallot, garlic, and rosemary into the mushrooms and saute for 2 minutes. Deglaze with the white wine, cook down for 2 minutes, and then add the beef stock. Simmer on low while you cook the polenta.
Add your polenta into the boiling stock and immediately begin whisking. Continue this for a quick few minutes until the polenta starts to thicken. Mind your hands as the hot polenta bubbles may spatter. Lower the heat and add the goat cheese directly into the pot, and whisk until smooth. Season with the salt and pepper. For plating, place a lovely bed of the polenta down and top with a porkchop as well as the mushrooms and jus. Serve with a vegetable of choice if desired (like green beans or broccolini), and enjoy!
