Grilled Pork Chop / Bacon / Tomatoes / Crab & Spinach Malfatti / Citrus Beurre Blanc Chef Special Recipe
Savor a succulent grilled pork chop topped with crispy bacon and fresh tomatoes, served alongside crab and spinach malfatti, all drizzled with a zesty citrus beurre blanc for a delightful culinary experience.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Malfatti
In a mixing bowl, combine the fresh spinach, crab meat, all-purpose flour, eggs, and parmesan cheese. Season with salt and pepper. Mix until well combined and form into small dumpling shapes.
- 2
Cook the Malfatti
In a pot of boiling salted water, gently drop the malfatti and cook until they float to the surface, about 3-4 minutes. Remove and set aside.
- 3
- 4
Cook the Bacon
In a skillet, cook the bacon slices over medium heat until crispy. Remove and drain on paper towels.
- 5
Prepare the Citrus Beurre Blanc
In a saucepan, combine the white wine and lemon juice. Simmer until reduced by half. Gradually whisk in the butter until smooth and creamy. Season with salt and pepper.
- 6
Sauté the Tomatoes
In the same skillet used for the bacon, add the tomatoes and sauté until they are soft and slightly caramelized.
- 7
Plate the Dish
Place the grilled pork chop on a plate, top with crispy bacon, and serve alongside the malfatti and sautéed tomatoes. Drizzle with citrus beurre blanc before serving.
