Name: Vice Restaurants Wood Fired Pork Chop Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 piece Pork chop (bone-in, 14 oz); 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 tsp Fresh rosemary; 2 cloves Garlic (minced); 1 cup Bourbon; 2 cups Beef stock; 1 tbs Shallots (finely chopped); 2 tbs Butter; 1 lb Brussels sprouts (halved); 0.5 tsp Salt; 2 tbs Olive oil; 2 cups Potatoes (peeled and cubed); 4 tbs Butter; 0.5 cup Milk; 2 cloves Garlic (minced); 1 tsp Salt; 0.5 tsp Black pepper

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14oz pork chop, bourbon demi glace, crispy brussels sprouts & garlic mashed potatoes

Season the pork chop with salt, black pepper, and rosemary. Rub with olive oil and minced garlic.

Prepare the Pork Chop

Preheat a wood-fired grill. Cook the pork chop for about 6-8 minutes per side or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before serving.

Grill the Pork Chop

In a saucepan, melt 1 tablespoon of butter over medium heat. Add shallots and sauté until soft.

Sauté Shallots

Pour in the bourbon and reduce by half. Then, add beef stock and simmer until thickened.

Add Bourbon

Remove from heat and whisk in the remaining butter until melted and smooth.

Finish the Sauce

Toss halved Brussels sprouts with olive oil and salt. Spread on a baking sheet and roast in a preheated oven at 425°F (220°C) for 20-25 minutes until crispy.

Toss and Roast

In a pot, bring water to a boil and cook the potatoes until tender, about 15-20 minutes.

Boil Potatoes

Drain and mash the potatoes with butter, minced garlic, milk, salt, and black pepper until smooth and creamy.

Mash and Mix

Pork chop (bone-in, 14 oz)

Salt

Black pepper

Olive oil

Fresh rosemary

Garlic (minced)

Bourbon

Beef stock

Shallots (finely chopped)

Butter

Brussels sprouts (halved)

Potatoes (peeled and cubed)

Milk