Pepper and Mustard Crusted New York Chop Green Garlic Potatoes, Pig Butter Au Poivre, Mache Recipe | Yummly

Pepper and Mustard Crusted New York Chop Green Garlic Potatoes, Pig Butter Au Poivre, Mache

PORK FOODSERVICE
35Ingredients
60Minutes
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Ingredients

US|METRIC
  • 6 New York (top loin) pork chops
  • 3 tablespoons 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 teaspoon black peppercorns
  • 5 sprigs thyme
  • 5 sprigs rosemary
  • 1 piece star anise
  • 1/2 cup black peppercorns
  • 2 tablespoons mustard seed
  • 2 shallots (minced)
  • 1 clove garlic
  • 1/4 cup bourbon
  • 1 tablespoon bacon fat
  • 1 teaspoon peppercorn/mustard mix
  • 1 pound pork jowl (OR salt pork)
  • 1/2 teaspoon lemon zest
  • salt (To taste)
  • 2 pounds yukon gold potatoes (small, no need to peel)
  • 6 tablespoons butter (room temperature)
  • 1/4 cup green garlic (white part sautéed until tender)
  • 1 tablespoon kosher salt
  • 1/4 cup cider vinegar
  • 3 tablespoons shallots (minced)
  • 2 teaspoons Dijon-style mustard
  • 2 teaspoons honey
  • 1/2 cup olive oil
  • salt
  • pepper
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    Directions

    1. Brine New York Chops for 4 to 6 hours. Remove from brine and pat dry.
    2. Preheat oven to 425 degrees F
    3. Press chops into mustard seed/peppercorn mixture.
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