Grilled Beeler Farms Pork Rack Chop* Recipe

Cooking Instructions

1. 1

   Prepare the Pork Rack Chops

   Season the pork chops with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat and grill the pork chops for about 6-7 minutes on each side or until they reach an internal temperature of 145°F (63°C). Let them rest for a few minutes before serving.

2. 2

   Cook the Jasmine Rice

   Rinse the jasmine rice under cold water. Combine the rice and 2 cups of water in a saucepan, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until the rice is tender. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

3. 3

   Roast the Butternut Squash

   Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Toss with 1 tablespoon of olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast in the oven for 25-30 minutes or until tender and caramelized.

4. 4

   Prepare the Tofu and Bacon

   Dice the tofu and cook in a skillet with 2 slices of chopped bacon until both are golden brown and crispy. Remove from heat and set aside.

5. 5

   Prepare the Root Vegetable Puree

   Boil the root vegetables in salted water until tender. Drain and blend with a little olive oil, salt, and pepper until smooth. Adjust seasoning to taste.

6. 6

   Make the Snow Pea Salad

   Blanch the snow peas in boiling water for 1-2 minutes, then transfer to ice water to stop cooking. Toss with a drizzle of olive oil, salt, and pepper.

7. 7

   Assemble the Dish

   Serve the grilled pork rack chop on a plate with a scoop of jasmine rice, roasted butternut squash, tofu, and bacon mix, a side of napa cabbage kimchi, root vegetable puree, and snow pea salad. Drizzle with ginger port jus before serving.