Update: I-80 West In Monroe Co. Reopened Following Rig Fire

Pork Rib Chop with Braised White Cabbage

Pork Rib Chop

Yield: 1 Serving Ingredients Pork Rib Chop 1 Each 12 oz. Frenched Pork Rib Chop ¼ Cup All-Purpose Flour

1 Teaspoon Salt 1 Teaspoons Black Pepper 1 Tablespoon Fresh Rosemary, Chopped 2 Ounces Clarified Butter

Braised Cabbage ½ Ounce Clarified Butter 4 Ounces White Cabbage 2 Ounces Apple Juice 2 Ounces Apple Cider Vinegar 1 Ounce Brown Sugar ½ Apple Granny Smith, Diced

2 Pieces Smoked Bacon

1 Ounce Onion, Diced

Sauce

½ Ounce Shallots, Fine Dice 3 Ounces Chicken Stock

3 Ounces Beef Stock

1 Ounce Brandy

½ Ounce Butter – Rolled in Seasoned Flour Used To Sear Pork To Taste Fresh Ground Black Pepper To Taste Salt & White Pepper

Method of Preparation Pork Rib Chop

1) Combine flour, seasonings and herbs – Blend well.

2) Heat clarified butter in sauté pan – coat pork chop with herb flour & sear evenly

on both sides, remove from pan and finish cooking in 375 F oven until an internal

temperature of 145 F is achieved. Reserve for service.

Braised White Cabbage 1) Render bacon in sauce pan until crispy. 2) Add cabbage and onion, sauté a few minutes.

3) Add brown sugar and invert to liquid.

4) Add juice and vinegar, bring to boil, reduce to simmer, cover and braise undisturbed 15-20 minutes, check for tenderness, cook longer if needed,

season and reserve.

Sauce

1) In the pan the pork was seared, sauté shallots a few seconds, remove pan from stove and deglaze with brandy, when flames subside, add stocks and reduce by half.

2) Season with salt & fresh ground pepper.

3) Swirl in butter coated with flour to thicken. Adjust consistency and seasonings.

4) Serve over pork rib chop

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