Restaurants›Mercantile Dining and Provision›12 Oz. Bone-in Sakura Chop Recipe

12 Oz. Bone-in Sakura Chop Recipe

Inspired by Mercantile Dining and Provision
Time1h 20m
Serves2

jones jelly potatoes, smoked demi-glace, beech mushroom, strawberry rosemary preserve

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Ingredients

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Chop

Jelly Potatoes

Smoked Demi-Glace

Garnish

Method

Prepare the Bone-In Sakura Chop

1

Season the Chop

Rub the Bone-In Sakura Chop with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.

2

Cook the Chop

Heat a grill or skillet over medium-high heat. Sear the chop on both sides until it reaches your desired doneness, around 6-8 minutes per side for medium.

Prepare the Jelly Potatoes

3

Boil the Potatoes

In a pot of salted boiling water, cook the baby potatoes until fork-tender, about 15-20 minutes.

4

Add Jelly and Butter

Drain the potatoes and return them to the pot. Stir in the Jones Jelly, butter, and fresh rosemary. Mix until well-coated.

Prepare the Smoked Demi-Glace

5

Simmer the Ingredients

In a saucepan, combine beef stock, smoked paprika, red wine, and thyme. Bring to a simmer and reduce by half until thickened, about 20 minutes.

Cook the Beech Mushrooms

6

Sauté the Mushrooms

In a skillet, sauté the beech mushrooms in a little olive oil until golden and tender, about 5 minutes.

Assemble the Dish

7

Plate the Dish

On a plate, place a portion of the jelly potatoes, top with the Bone-In Sakura Chop, drizzle with smoked demi-glace, and garnish with sautéed beech mushrooms and strawberry rosemary preserve.