Dark and Stormy Pork Chop

Name: Dark and Stormy Pork Chop
Yield: 24 14-oz. servings
Ingredients: 9

Servings

24 14-oz. servings

24 ct. Halperns' Pork Chop Loin
1/2 c. GFS Canola Salad Oil
to taste Kosher Salt
to taste Trade East Ground Black Pepper
2 1/4 lb. Recipe: Dark and Stormy Glaze
1 1/2 lb. Recipe: Dijon Shallot Butter
1 1/2 lb. GFS Pecan Pieces
1/2 c. Markon Italian Parsley
6 lb. Recipe: Roasted Rainbow Carrots

Recipe Preparation

1. Rub both sides of a pork chop with canola oil. Season with salt and pepper. Place on a heated char-grill. Hatch mark on both sides. Cook 4-5 minutes on each side.

2. Place on an oiled baking pan. Brush both sides with 1 1/2 oz. of glaze. Place in a heated 350°F convection oven. Cook to desired doneness.

3. Place 1 oz. of Dijon shallot butter in a heated, nonstick sauté pan. Add 1 oz. of pecans. Toss over medium heat until the butter foams. Add 1 tsp. of parsley to the pan. Toss together until evenly mixed.

4. Slice the pork chop in half on a diagonal down the center of the eye. Place the bone section on a warmed serving plate. Lean the second piece against the bone section, sliced-side down. Using a rubber spatula, scrape excess sauce over the top of the pork. Pour the warmed pecan butter over the pork. Place 4 oz. of warmed roasted rainbow carrots at the top of the plate next to the pork.