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Pepper and Mustard Crusted New York Chop Green Garlic Potatoes, Pig Butter Au Poivre, Mache
PORK FOODSERVICE35Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 New York (top loin) pork chops
- 3 Tbsp. cider vinaigrette
- 6 bunches mache
- 1/2 cup pig butter
- 2 sprigs thyme
- 2 sprigs rosemary
- 8 cups water
- 1/2 cup kosher salt
- 1/2 cup brown sugar (packed)
- 2 bay leaves
- 1 tsp. black peppercorns
- 5 sprigs thyme
- 5 sprigs rosemary
- 1 piece star anise
- 1/2 cup black peppercorns
- 2 Tbsp. mustard seed
- 2 shallots (minced)
- 1 clove garlic
- 1/4 cup bourbon
- 1 Tbsp. bacon fat
- 1 tsp. peppercorn/mustard mix
- 1 lb. pork jowl (OR salt pork)
- 1/2 tsp. lemon zest
- salt (To taste)
- 2 lb. yukon gold potatoes (small, no need to peel)
- 6 Tbsp. butter (room temperature)
- 1/4 cup green garlic (white part sautéed until tender)
- 1 Tbsp. kosher salt
- 1/4 cup cider vinegar
- 3 Tbsp. shallots (minced)
- 2 tsp. Dijon-style mustard
- 2 tsp. honey
- 1/2 cup olive oil
- salt
- pepper
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Directions
- Brine New York Chops for 4 to 6 hours. Remove from brine and pat dry.
- Preheat oven to 425 degrees F
- Press chops into mustard seed/peppercorn mixture.
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