Charleston Pork Porterhouse
Source of Recipe
Cloverdale Foods
List of Ingredients
12 double-cut center cut pork loin chops, 14-oz. each
3 garlic cloves, minced
20 crushed juniper berries
16 fresh sage leaves
2 teaspoons coarse salt
4 tablespoons peanut oil
1 teaspoon freshly ground pepper
3 cups chicken stock with one sprig of fresh thyme added
Mashed Potatoes with Olive Oil and Sundried Tomatoes (recipe follows)
Recipe
Sprinkle chops with garlic, juniper beries, salt and sage. Cover with plastic wrap and refrigerate 3-24 hours. Before sauteeing, wipe and dry pork chops; heat peanut oil in heavy sauté pan. Slowly sauté chops on low heat, turning occasionally, until cooked to medium. Remove chops, pour fat from pan and reserve any juice. Add chicken stock and pepper. Simmer for two minutes, until stock is reduced by half. Strain sauce into a sauce boat for side service. Mashed Potatoes with Olive Oil and Sundried Tomatoes: Boil 2 pounds of Idaho russet potatoes (peeled and cut in half) until cooked thorugh. Drain and dry for 10 minutes. Combine 1/4 cup olive oil, 1/4 cup unsalted butter and 1/4 cup whipping cream in heavy-bottomed sauce pan and warm over medium heat. Mash potatoes and begin adding warm liquids to potatoes with wire whisk. Add salt and pepper to taste. Whip in 1/4 cup oil-packed sundried tomatoes, drained and minced. To serve: Serve chop with sauce, mashed potatoes and vegetable of the day.
Servings: 12
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