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The Pork Chop




Source of Recipe


Executive chef Joey Campanaro from The Harrison Restaurant


List of Ingredients




For the marinade:
½ bunch fresh thyme
1 bunch fresh rosemary
1 T. dried fennel seed
1 T. chopped fresh garlic
¼ C. extra virgin olive oil
salt/pepper to season just before grilling.

For the meat:
Ask your butcher for 14oz., center cut, frenched pork chops.
These may be difficult to come by. But this recipe will work for any cut of pork chop.

Recipe



Marinate the meat for minimum 24 hours before grilling. Season the meat with salt and pepper and grill the chops for 4 minutes on each side constantly turning the chops every 2 minutes. For a more well done effect, finish the chops in the oven. This is not recommended. The chops should be served medium rare to medium.

For the beans:
1 # dried white large lima beans
1 smoked ham hock
1 chunk of parmesan cheese approx. ¼ #
1 gallon of water
salt/pepper

In a large pot slowly cook all of the ingredients together until the beans have the slightest amount of resistance. Approximately 45 minutes. Store beans in the cooking liquid. Reheat the beans in the same liquid with a touch of butter and julliened basil.

For the dandelion:
Choose dark green small leaves that aren’t too thick at the stem. Wash the leaves in cold water and toss in the dressing just before plating the dish.

For the vinaigrette:
1 C. med. Diced shallot
¼ C. olive oil
¼ C. rice wine vinegar
¼ C. sherry vinegar
salt/pepper

For the onion:
Cut a small red onion into 1/8th’s and bring to a boil in red wine. Refrigerate the cooked onion over night in the liquid.