Heritage Pork Chop with Mustard Jus and Sautéed Broccolini
by chefboylee
dinnerdatenighthomecookingdelicious
Ingredients
produce
- 1lemon(squeezed)
- thyme(one bundle)
- 3rosemary(sprigs)
- garlic(handful)
- 5Granny Smith apples
- 4thyme(sprigs)
- 1shallot(minced)
- 1 lbbroccolini
- 3garlic(minced)
protein
- 3anchovy(minced)
- Berkshire heritage pork chop
dairy
- 2 cupsheavy cream
- 60 gbutter
- 30 gbutter
- 2 tbspbutter
pantry staple
- 1 tbspblack peppercorn
- 1 tbspchili flake
- salt(to taste)
- salt(to taste)
- 4 tbspsugar
- 3 tbspwhole grain mustard
- 1-2 cupschicken jus
- 1 tspapple cider vinegar
- salt(to taste)
other
- 2 tbspolive oil
Instructions
- Preheat oven to 200F. Season pork, insert thermometer and set temp to 145F. Place in oven until timer goes off.
- Once done, sear on high heat. Add oil and butter to pan with herbs, sear 2 mins a side and rest 10 mins.
- Saute apples in butter, with sugar and thyme for 5 mins. Add heavy cream, cook until soft. Transfer to blender, using only a little cream so it doesn’t get too thin. Adjust if needed. Season and reserve.
- Sweat shallots in butter with pepper and mustard for 3 mins. Add chicken jus, reduce till thick. Add vinegar, reserve.
- Blanch broccolini in salt water. Shock in ice bath. Saute with chili, garlic, and anchovy, season with salt and squeeze lemon.
- Plate it all up and enjoy.