Recipe: Bone-In Kurobuta Pork Chop Snake River Farms Heirloom Pork, Caramelized Sweet Potatoes, Candied Pecans, Creole Mustard Reduction by Michael’s on East (Sarasota, FL)

Bone-In Kurobuta Pork Chop

Snake River Farms Heirloom Pork, Caramelized Sweet Potatoes, Candied Pecans, Creole Mustard Reduction

Note: for weight loss purposes, this should serve 2.

1 14 oz Kurubota Pork Chop

1 Sweet Potato, sliced

2 Tablespoon Blended Oil
2 oz Candied Pecans

1 oz Green Onions, chopped

1 Yellow Onion

2 oz New Orleans Steen’s Cane Syrup

1 oz Whole GrainMustard

1 oz Brown Sugar

2 oz Caramel Sauce
Salt and Pepper to Taste

Note: for dietary purposes, may choose to omit candied pecans, cane syrup, sugar, and caramel sauce.

Preheat oven to 350 degrees.

Season pork chop with salt and pepper. Grill pork cork until the center is light pink in color, approximately 8-12 minutes depending on the exact size and thickness of the pork chop.

Slice sweet potatoes, toss with one tablespoon of oil, place on a roasting sheet and roast in oven until the potatoes are soft to touch and darken in color, approximately eight minutes.

In a sauté pan over medium heat, add one tablespoon of oil, add sliced onions and cook until caramelized, stirring occasionally until they brown. Add cane syrup, sugar and mustard to sauté pan and simmer for about eight minutes until the mixture becomes syrupy.

To Plate:
Spoon the caramelized onion sauce into the center of a large round place, place pork chop on top. Add sweet potatoes, drizzle with caramel and garnish with green onions and candied pecans.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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