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Kurobuta Pork Chops With White Bean Puree And Ham Hock Jus

Type: Pork
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  White Bean Purée
1 1/2 cups 240g / 8.5ozDried white beans - soaked overnight
1/2 cup 31g / 1.1ozOnion (large)
1 cup 110g / 3.9ozCarrot - trimmed (small)
5   Garlic cloves - unpeeled
1   Bouquet garni
  = (2 sprigs parsley, 1 sprig thyme and 1
  Bay leaf)
  Water or chicken stock
1 tablespoon 15mlLemon juice
1 tablespoon 15mlExtra-virgin olive oil
1/2 tablespoon 7.5mlRoasted garlic puree
  = (abt 3 cloves roasted)
  Salt - to taste
  Freshly-ground black pepper - to taste
  Salsa Verde
  Zest of 1 lemon
1   Anchovy fillet
1/2   Garlic clove
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 36g / 1.3ozChopped parsley
2 teaspoons 10mlChopped mint
2 tablespoons 30mlChopped chives
2 tablespoons 30mlChopped basil
1/4 cup 59mlGrape seed oil
  Ham Hock Jus
1   Smoked ham hock
3   Bacon
1   Yellow onion - halved
6 sections  Fresh thyme
1   Chicken stock
  Pork Chops
1 tablespoon 15mlButter
1 tablespoon 15mlOlive oil
6   Kurobuta pork chops abt 3/4" thick - - (8 oz ea)
2 sections  Fresh thyme

Recipe Instructions

White Bean Puree: In a large saucepan, combine the beans, onion, carrot, garlic and bouquet garni. Cover with water or stock, bring to a boil and simmer until very tender, about 30 minutes. When the beans are tender, remove the vegetables and bouquet garni and drain the cooking liquid, reserving about one-third cup for pureeing.

While the beans are still hot, puree them in a food processor, adding cooking liquid as needed, the lemon juice and olive oil. Puree until smooth. Season with the roasted garlic puree and salt and pepper to taste.

Salsa Verde: Using a mortar and pestle, grind the lemon zest, anchovy and garlic into a smooth paste. Add salt and pepper to taste.

Thoroughly mix the parsley, mint, chives and basil leaves in a bowl and gradually add the mixed herbs to the mortar.

Continue to add the herbs and alternate with a stream of oil until all the herbs are incorporated and the sauce is emulsified.

Ham Hock Jus: Place the ham hock, bacon, onion and thyme in a stockpot and cover with the chicken stock. Simmer until the stock is reduced by two-thirds, to about 1 1/2 cups. Strain and set aside.

Pork Chops: Heat a large, heavy skillet until very hot. Add the butter and oil to the pan, followed by the pork chops and the thyme (do in batches if necessary). Sear the pork on one side until well browned, about 2 to 3 minutes. Turn and sear the other side for 1 minute.

Finish the pork by cooking it in a 400-degree oven for about 6 to 10 minutes for medium, depending on the thickness of the cut. Remove the meat from the pan and allow to rest for 5 minutes before serving.

To serve, place about one-half cup of bean puree in the center of each plate. Place a pork chop on top of the beans. (If serving with greens, arrange them around the pork chops.) Ladle one-fourth cup of warm ham hock jus around the outside and then drizzle a tablespoon of the salsa verde over the jus.

This recipe yields 6 servings.

Each serving: 655 calories; 51 grams protein; 32 grams carbohydrates; 8 grams fiber; 35 grams fat; 10 grams saturated fat; 115 mg. cholesterol; 598 mg. sodium.

The Los Angeles Times, 04-21-2004


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