Jack Fry's Pork Chops

Recipe Ingredients

		Rosemary Dijon Butter
1/4 cup	49g / 1.7oz	Softened unsalted butter - (1/2 stick)
1 1/2 teaspoons	7.5ml	Fresh rosemary
1 tablespoon	15ml	Dijon mustard
		Breading
2 cups	292g / 10oz	Fresh bread crumbs
1 tablespoon	15ml	Chopped fresh rosemary
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Chopped parsley
1 1/2 teaspoons	7.5ml	Chopped fresh sage
		Topping
1 tablespoon	15ml	Olive oil - divided
5		New potatoes - quartered, blanched
1 tablespoon	15ml	Sugar
1 1/2		Onions - diced
1 cup	237ml	Chicken stock
16		Garlic cloves - peeled, blanched
3/4 lb	340g / 11oz	Fresh shiitake mushrooms - stemmed, sliced
4		Applewood-smoked bacon - diced
8		Asparagus spears - blanched, and
		Cut into 2" pieces
		Vermouth Sauce
1 tablespoon	15ml	Reserved bacon fat
1/2 cup	118ml	Dry vermouth
3 cups	711ml	Chicken stock
1 1/2 teaspoons	7.5ml	Chopped fresh rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
		Pork Chops
4		Center-cut rib pork chops - (12 oz ea)
1 1/2 tablespoons	22ml	Dijon mustard
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Breading - (listed above)
1 tablespoon	15ml	Reserved bacon fat
		Topping - (listed above)
		Vermouth Sauce - (listed above)
2 tablespoons	30ml	Rosemary Dijon Butter - (listed above)

Recipe Instructions

For the Rosemary Dijon Butter: Thoroughly combine the butter, rosemary and mustard in a food processor. Set aside 2 tablespoons and reserve the rest for another use.

For the Breading: Combine the bread crumbs, rosemary, chives, parsley and sage in a food processor.

For the Topping: Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat and cook the potatoes, stirring often, until golden brown and cooked through, 12 to 13 minutes. Set aside.

In a large skillet, heat another teaspoon of oil. Add the sugar and cook over high heat, stirring occasionally, until the sugar becomes dark brown like syrup. Add the onions and chicken stock and cook until the liquid is reduced by half, 8 minutes.

Meanwhile, in the same skillet used for the potatoes, heat 1/2 teaspoon of oil over medium-high heat and add the garlic. Cook until golden brown, 2 1/2 minutes; remove the garlic and reserve.

Add the remaining 1/2 teaspoon of oil to the skillet and cook the mushrooms over medium-high heat until tender, 3 minutes. Remove and set aside.

Cook the bacon in the skillet over medium-high heat, stirring, until crisp, 5 minutes. Drain on paper towels, reserving the bacon fat in the skillet; set the skillet aside for the Vermouth Sauce.

Combine the potatoes, onion and stock mixture, the garlic, mushrooms, bacon and asparagus in a large bowl. Set aside and keep warm.

For the Vermouth Sauce: Remove all but 1 tablespoon of bacon fat from the skillet and reserve. Add the vermouth and cook over high heat, scraping up any browned bits in the bottom of the skillet, until the vermouth is reduced by half, 5 minutes. Add the chicken stock and rosemary and cook until the liquid is reduced by half, 20 minutes. Add salt and pepper to taste.

For the Pork Chops: Heat the oven to 375 degrees. Brush the pork chops on both sides with the Dijon mustard. Season with the salt and pepper. Coat the pork chops with the Breading.

Heat the bacon fat in a large skillet over high heat and sear the chops on both sides, working in 2 batches, if necessary, 1 1/2 minutes a side. Place on a jellyroll pan and bake until the internal temperature of the chops reaches 160 degrees, 30 minutes.

Place the pork chops on serving plates and top with the warm vegetable Topping. Deglaze the pork chop skillet with the Vermouth Sauce over medium heat, scraping up any browned bits. Add the Rosemary Dijon Butter, tilting and swirling the pan so that the butter melts and the sauce thickens. Pour over the chops and serve.

This recipe yields 4 servings.

Each serving: 770 calories; 848 mg sodium; 143 mg cholesterol; 40 grams fat; 14 grams saturated fat; 47 grams carbohydrates; 52 grams protein; 4.71 grams fiber.

Source:
The Los Angeles Times, 09-18-2002

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