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Grilled Pigasso Farms Pork Chops

With Sweet Potato-Pearl Onion-Bacon Hash and Maple Mostardo.

This week's recipe comes from <a href="http://jarestaurant.com/&quot;target=&quot;_new&quot;>John Andrews Restaurant in Egremont. Recently named one of the <a href="http://www.thedailymeal.com/worlds-25-best-farmstead-experiences&quot;target=&quot;_new&quot;>top 25 farm-to-table restaurants in the world, this recipe by Chef-owner Dan Smith will easily prove why. Serves four.

Ingredients:
4 – 12-oz. Pigasso Farms Pork Chops
Sea Salt
Black Pepper
4 Tbs. Extra-Virgin Olive Oil
2 Sweet Potatoes
4 strips Pigasso Farm Bacon
8 oz. Pearl Onions
1 cup White Wine
½ cup Water
1 ½ cups Rich Chicken Stock
1 cup Apple Cider Vinegar
3 Tbs. Turner Farms Maple Syrup
¼ cup Dijon Mustard
2 Tbs. Grain Mustard

Preparation:

For the Pork Chops:
Using a paper towel, pat dry the pork chops. Generously season the pork chops with salt and black pepper and brush with 2 Tbs. of olive oil. Grill the chops over hot coals for 4 to 5 minutes per side. Allow the chops to rest 10 minutes.

For the Sweet Potato Hash:
Peel and cut sweet potatoes into ½-inch dice. Using a sauce-pan with 2 quarts of boiling water, blanche diced sweet potatoes for about 5 minutes. Drain and allow the sweet potatoes to cool on a sheet tray. Cut bacon crosswise into ½ inch pieces and cook in a frying pan until crisp. Drain bacon fat and reserve. Cut a small amount off both ends of the pearl onions, leaving skin intact. Using a saucepan with 2 quarts of boiling water, blanche pearl onions for 1 minute. Allow onions to cool slightly and peel. Place the peeled onions in a saucepan and add white wine and ½ cup water. Cover sauce-pan and simmer over medium heat until tender. Once the onions are tender, remove lid and reduce any remaining liquid. Remove the onions from the pan and reserve.

The sweet potatoes, bacon and pearl onions may be prepared up to one day in advance.

Place a 10-12-inch sauté pan over medium-high heat. Once the pan is hot, add 2 Tbs. of olive oil, add diced sweet potatoes and season with a pinch of sea salt. Reduce heat to medium and cook sweet potatoes until brown. Add pearl onions, bacon, ½ cup chicken stock and continue to cook until hot and chicken stock is reduced to glaze the hash.

For the Maple Mostardo:
Place a small saucepan over medium-high heat, add vinegar and reduce to ¼ cup. Add chicken stock and reduce vinegar and stock to ¼ cup. Pour vinegar and stock mixture into a small mixing bowl, add maple syrup and mustards and mix until incorporated. Allow to cool.

To Serve:
Serve pork chops over sweet potato hash and glaze with maple Mostardo. Serves four.

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