Name: Ella Dining Room & Bars Wood Fired Double Cut Pork Chop Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Double cut pork chops; 2 tbsp Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Fresh thyme; 2 cups Potatoes, thinly sliced; 1 cup Carrots, thinly sliced; 1 cup Parsnips, thinly sliced; 1 cup Heavy cream; 2 cloves Garlic, minced; 1 cup Gruyère cheese, shredded; 1 tsp Salt; 1 tsp Black pepper; 2 tbsp Fresh parsley, chopped; 1 cup Apple cider; 1 cup Chicken stock; 1 medium Shallots, finely chopped; 2 tbsp Butter; 1 to taste Salt; 1 to taste Black pepper

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

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

Preheat your wood-fired grill to a high temperature. Rub the pork chops with olive oil, salt, pepper, and fresh thyme. Let them rest at room temperature for about 30 minutes.

Prepare the Pork Chops

Place the pork chops on the grill and cook for about 6-8 minutes on each side or until they reach an internal temperature of 145°F (63°C). Let them rest for 5 minutes before serving.

Grill the Pork Chops

Preheat your oven to 375°F (190°C). In a greased baking dish, layer the sliced potatoes, carrots, and parsnips. In a bowl, mix the heavy cream, minced garlic, salt, and pepper. Pour the mixture over the root vegetables.

Prepare the Gratin

Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle with Gruyère cheese, and bake for an additional 15 minutes or until the top is golden and bubbly.

Bake the Gratin

Remove from the oven and let it cool for a few minutes. Sprinkle with fresh parsley before serving.

Finish with Parsley

In a saucepan over medium heat, melt the butter and sauté the shallots until translucent. Add the apple cider and chicken stock, and bring to a simmer. Reduce the mixture by half, about 10-15 minutes. Season with salt and pepper to taste.

Make the Jus

Double cut pork chops

Olive oil

Salt

Black pepper

Fresh thyme

Potatoes, thinly sliced

Carrots, thinly sliced

Parsnips, thinly sliced

Heavy cream

Garlic, minced

Gruyère cheese, shredded

Fresh parsley, chopped

Apple cider

Chicken stock

Shallots, finely chopped

Butter