Notes:
Rack-Roasted Double-Thick Pork Chop with Crispy Pepper Polenta Fries and Gingered Au Jus is
served at Stephanie's on Newbury for $27.95. This recipe is meant to serve one. Increase proportionately according to number of portions desired.
Ingredients:
Pork Chop Marinade:
1 bone-in double thick center cut pork loin chop
1/8 cup teriyaki sauce
1/8 cup soy sauce
1 tablespoon minced garlic
1 tablespoon minced shallots
1½ teaspoons honey
Polenta:
½ cup yellow corn meal
¼ cup water
¼ cup milk
2 tablespoons parmesan cheese
Salt to taste
1 tablespoon cracked black pepper
1 tablespoon canola oil
Salad:
1 small head chiffonade radicchio
1 small head jullienned endive
1 small bunch picked watercress
½ tablespoon balsamic vinegar
¼ tablespoon olive oil
¼ teaspoon crack black pepper
Procedure:
Pork Chop Instructions:
1. Marinate pork chop overnight in teriyaki, soy, garlic, shallots and honey.
2. Remove pork from marinade (reserve marinade) and place on cooking rack in 400-degree oven for 10-15 min. (or desired temperature).
3. Remove and let stand 2-3 minutes prior to serving.
4. Heat 2 to 4 tablespoons of marinade for saucing.
Polenta Instructions:
1. In heavy bottom sauce pan, boil water and milk.
2. Slowly add cornmeal, mixing continuously to avoid lumps. Cook on medium heat until tender.
3. Fold in Parmesan cheese and salt to taste.
4. Pour polenta onto a cookie sheet and spread evenly.
5. Coat top with cracked black pepper and refrigerate until firm.
6. Cut into 1/2 x 1/2 x 2-inch sticks.
7. Heat oil in heavy skillet and fry sticks until crispy and golden brown.
Salad Instructions:
1. Toss radicchio, endive, watercress, balsamic vinegar, olive oil and cracked black
pepper together in a bowl.
Assembly Instructions:
1. Stack four to five polenta fries off center on a larger dinner plate.
2. Place salad next to the polenta.
3. Rest the pork chop evenly on both polenta fries and salad.
4. Pour sauce half on the pork chop and half on the plate. Serve and enjoy.
Recipe Type: AuthenticRack-Roasted Double-Thick Pork Chop with Crispy Pepper Polenta Fries and Gingered Au Jus is
served at Stephanie's on Newbury for $27.95. This recipe is meant to serve one. Increase proportionately according to number of portions desired.
Ingredients:
Pork Chop Marinade:
1 bone-in double thick center cut pork loin chop
1/8 cup teriyaki sauce
1/8 cup soy sauce
1 tablespoon minced garlic
1 tablespoon minced shallots
1½ teaspoons honey
Polenta:
½ cup yellow corn meal
¼ cup water
¼ cup milk
2 tablespoons parmesan cheese
Salt to taste
1 tablespoon cracked black pepper
1 tablespoon canola oil
Salad:
1 small head chiffonade radicchio
1 small head jullienned endive
1 small bunch picked watercress
½ tablespoon balsamic vinegar
¼ tablespoon olive oil
¼ teaspoon crack black pepper
Pork Chop Instructions:
1. Marinate pork chop overnight in teriyaki, soy, garlic, shallots and honey.
2. Remove pork from marinade (reserve marinade) and place on cooking rack in 400-degree oven for 10-15 min. (or desired temperature).
3. Remove and let stand 2-3 minutes prior to serving.
4. Heat 2 to 4 tablespoons of marinade for saucing.
Polenta Instructions:
1. In heavy bottom sauce pan, boil water and milk.
2. Slowly add cornmeal, mixing continuously to avoid lumps. Cook on medium heat until tender.
3. Fold in Parmesan cheese and salt to taste.
4. Pour polenta onto a cookie sheet and spread evenly.
5. Coat top with cracked black pepper and refrigerate until firm.
6. Cut into 1/2 x 1/2 x 2-inch sticks.
7. Heat oil in heavy skillet and fry sticks until crispy and golden brown.
Salad Instructions:
1. Toss radicchio, endive, watercress, balsamic vinegar, olive oil and cracked black
pepper together in a bowl.
Assembly Instructions:
1. Stack four to five polenta fries off center on a larger dinner plate.
2. Place salad next to the polenta.
3. Rest the pork chop evenly on both polenta fries and salad.
4. Pour sauce half on the pork chop and half on the plate. Serve and enjoy.
Submitted By: Chef and Owner Stephanie Sokolove
Recipe Author: Chef Stephanie Sokolove
Chef's Background: World-renowned French chef and food educator
Restaurant: Stephanie’s on Newbury,190 Newbury Street, Boston, MA
Source: http://www.stephaniesonnewbury.com/today-show-september-2005.pdf