Grilled
Eden Natural Pork Chop with
Parsnip Mash and Forestiere Sauce
By Chef Kurt Chausse, Aunt
Maude’s, Ames, Iowa
Made
with:
Eden Natural Pork
Ingredients:
1 (10 oz.) Eden Natural Brand Pork Chop
6 Parsnip (each peeled and diced)
2 Russet Potatoes (80 count size, each peeled and diced)
1/2 cup Heavy Cream
Forestiere Sauce (recipe below)
TT Salt and Pepper
Procedures
for Pork Chop:
1. Grill
pork chop until desired doneness,
2. Season
well with salt and pepper.
Parsnip
Mash:
1. Cover
parsnips and potatoes with cold water.
2. Bring
to a boil, cook 20 minutes until potatoes and parsnips
are soft.
3. Drain
well and place in a mixer with a paddle attachment.
4. Add cream
and garlic, beat on low until smooth.
5. Season
to taste.
Forestiere
Sauce Ingredients:
1 tbls. Unsalted Butter
1 tbls. Chopped Chalets
1 tspn. Chopped Garlic
4 oz. Mixed Exotic Mushrooms
2 fl. oz. rich Beef Stock or Demiglaze
6 Grape Tomatoes (each quartered)
TT Salt and Pepper
Procedure
for sauce:
1. Melt
butter in sauce pan. Add garlic and chalets and sweat
for about two minutes.
2. Add mushrooms
and red wine, reduce until almost dry.
3. Add beef
stock, reduce until sauce coats the back of a spoon.
4. Add tomatoes,
season with salt and pepper to taste.
Plating:
Spoon parsnip mash on center of plate. Place pork chop
on top of parsnip mash. Make a river of forestiere sauce
around the pork chop and mash. Top the chop and mash with
sauce. Serve !
|
