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Restaurants›Chandlers Prime Steaks & Fine Seafood›Double Cut Pork Chop Recipe

Double Cut Pork Chop Recipe

Inspired by Chandlers Prime Steaks & Fine Seafood

Time1h 30m

Serves2

14 oz, snake river farms kurobuta, poblano rub, wild mushroom risotto, stilton berry gastric, roasted baby carrots

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Ingredients

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Pork Chop

14 oz double cut pork chop

2 tbs poblano rub

Wild Mushroom Risotto

1 cup arborio rice

4 cups Chicken broth

1 cup wild mushrooms (such as chanterelles or morels)

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 cup White wine

1/2 cup Parmesan cheese, grated

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

Stilton Berry Gastric

1 cup fresh berries (such as blueberries or raspberries)

1/2 cup red wine vinegar

2 tbs sugar

1/2 cup Stilton cheese, crumbled

Roasted Baby Carrots

1 lb baby carrots

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

1 tbs fresh thyme, chopped

Method

Pork Chop

1

Prepare the Pork Chop

Rub the double cut pork chop with poblano rub and let it marinate for at least 30 minutes.

2

Cook the Pork Chop

Preheat the grill to medium-high heat. Grill the pork chop for about 5-7 minutes on each side or until it reaches an internal temperature of 145°F. Let rest before serving.

Wild Mushroom Risotto

3

Sauté Aromatics

In a large pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until translucent.

4

Cook Risotto

Add arborio rice and stir for 1-2 minutes. Pour in white wine, stirring until absorbed. Gradually add chicken broth, one ladle at a time, stirring frequently until creamy and al dente.

5

Finish Risotto

Fold in wild mushrooms, remaining butter, parmesan cheese, and season with salt and black pepper to taste.

Stilton Berry Gastric

6

Prepare Gastric

In a saucepan, combine fresh berries, red wine vinegar, and sugar. Bring to a boil, then reduce heat and simmer until thickened, about 10-15 minutes. Stir in crumbled Stilton cheese.

Roasted Baby Carrots

7

Roast Carrots

Preheat the oven to 400°F. Toss baby carrots with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.