Double Cut Pork Chop Recipe

Cooking Instructions

1. 1

   Prepare the Pork Chops

   Rub the pork chops with Cajun spice blend and let them marinate for at least 30 minutes.

2. 2

   Cook the Pork Chops

   In a skillet, melt 2 tablespoons of butter over medium heat. Add the pork chops and cook for 6-7 minutes on each side or until they reach an internal temperature of 145°F. Remove from heat and let rest.

3. 3

   Make the Cajun Bechamel

   In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour to form a roux. Gradually add the milk while whisking continuously until smooth. Stir in Cajun spices and simmer for 5 minutes until thickened.

4. 4

   Prepare the Rosemary Truffle Mash

   Boil the potatoes until tender. Drain and mash with the remaining butter, truffle oil, and rosemary until smooth. Season with salt and pepper to taste.

5. 5

   Steam the Haricot Vert Beans

   Steam the haricot vert beans for about 5 minutes until bright green and tender-crisp.

6. 6

   Make the Creamed Spinach

   In a saucepan, heat cream over medium heat and add spinach. Cook until wilted and blend until creamy, seasoning with salt and pepper.

7. 7

   Serve

   Plate the pork chop alongside the rosemary truffle mash, haricot vert beans, and creamed spinach. Drizzle the cajun bechamel over the pork chop.