Name: Bella Nottes ESPRESSO ALMOND PORK CHOP Recipe
Cook time: 24 h
Total time: 24 h
Yield: 1 servings
Ingredients: 12 oz Pork shoulder chop; 2 tbs Espresso powder; 1 tbs Almond meal; 1 tbs Brown sugar; 1 tbs Salt; 1 tsp Black pepper; 1 tbs Olive oil

Pumpkin Pie flavour meets handcrafted espresso and steamed milk for a classic fall favourite. Served over ice.

Iced Pumpkin Pie Caffe Latte

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

24-hour brined 12-ounce shoulder chop, butchered in house from pork raised at Stone Cross Farms. Wood fire grilled with an espresso almond rub. Served with a chilled salad of chianti wine and spice poached pears, arugula, gorgonzola dolce, spiced walnuts, pomegranate seeds and honey balsamico.

In a large bowl, dissolve salt in enough water to fully submerge the pork chop. Brine the pork for 24 hours in the refrigerator.

Brine the Pork Chop

In a small bowl, mix together espresso powder, almond meal, brown sugar, salt, and black pepper. Set aside.

Prepare the Espresso Almond Rub

Remove the pork chop from the brine, rinse under cold water, and pat dry. Rub the pork chop with olive oil and then coat with the espresso almond rub. Preheat the wood fire grill to medium-high heat. Grill the pork chop for about 6-8 minutes on each side or until the internal temperature reaches 145°F.

Grill the Pork Chop

Pork shoulder chop

Espresso powder

Almond meal

Brown sugar

Salt

Black pepper

Olive oil

ESPRESSO ALMOND PORK CHOP

Pappardelle is a wide and thick fettuccine shaped pasta noodle seen often in northern Italy and traditionally served with Bolognese sauce. We make our own semolina egg yolk pasta dough fresh in house and cut our own noodles by hand. Our bolognese is a creamy Northern Italian ragout of ground veal, pork and bacon, simmered for hours with milk, white wine, carrots, onion, celery and herbs, finished with a splash of cream, shaved parmesan and our own homemade wood charred ciabatta bread.

PAPPARDELLE BOLOGNESE

Tender veal cutlet, breaded and “country- fried” until golden brown, served with a sauce we make from cream, fontina cheese and white truffle oil. Gnocchi is a dumpling made from potatoes and flour. White truffles are regarded as the rarest and most expensive food in the world, only available during a few winter months, wild foraged from the mountains of Alba Italy, usually selling for around $2800.00 per pound!

VEAL VALDOSTA

Pom-pom refers to the use of pomegranate. This is a 7 ounce piece of hand-cut wood-fire grilled salmon, basted and caramelized with pomegranate molasses, served atop a puree of vanilla sweet potatoes with cream cheese, lemon juice and a splash of bourbon vanilla. Paired with a chilled slaw of fresh shaved fennel, arugula and ruby grapefruit.

POM POM SALMON

This seasons blend of greens we are naming “café greens” in anticipation of our new restaurant in development, that this will be a new salad for. A fresh mix of carrot, radicchio, kale, romaine and red leaf lettuces with hard boiled hens egg, roasted pancetta (Italian bacon), smoked and candied peanuts, heirloom cherry tomatoes and our homemade version of ranch dressing. Topped with a honey herb brined chicken breast, that has been hand dipped in spice seasoned flour and buttermilk then fried until crispy.

CRISPY CHICKEN SALAD

The classic pairing reinvented. Our signature cooked-to-order ricotta doughnuts tossed in cinnamon sugar paired with fresh made espresso gelato from Sorella’s and a dollop of fresh whipped cream.

COFFEE & DOUGHNUTS

Rarely do we use the word perfect to describe a dish. This is the exception! We define what makes a lemon pie great and worked to push that greatness to the edge. A filling of silky smooth egg lemon custard is the star, topped with rich and creamy Italian meringue all held together with a buttery almond sable crust.

PERFECT LEMON TART

Make ESPRESSO ALMOND PORK CHOP Recipe in just 24h . 24-hour brined 12-ounce shoulder chop, butchered in house from pork raised at Stone Cross Farms. Wood fire grilled with an espresso almond rub. Served with a chilled salad of chianti wine and spice poached pears, arugula, gorgonzola dolce, spiced walnuts, pomegranate seeds and honey balsamico.

Espresso Almond Pork Chop Recipe

Ingredients

Pork Chop and Rub

Method

Preparation and Cooking

Brine the Pork Chop

Prepare the Espresso Almond Rub

Grill the Pork Chop

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