YAYA'S DOUBLE CUT PORK CHOP* Recipe

Prepare the Pork Chops

Season the pork chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chops for about 4-5 minutes on each side until golden brown. Transfer to an oven and cook at 375°F (190°C) for about 15-20 minutes until cooked through.

Make the Pork Jus

In a pot, combine pork bones, onion, carrot, celery, garlic, thyme, bay leaf, and water. Bring to a boil, then simmer for about 3-4 hours. Strain the liquid and reduce until flavorful.

Prepare the Citrus Gastrique

In a saucepan, combine sugar and vinegar. Cook over medium heat until the sugar dissolves and the mixture thickens. Add orange juice and zest, stirring to combine. Simmer for a few minutes until thickened.

Cook the Corn Polenta

In a saucepan, bring water to a boil. Gradually whisk in cornmeal and reduce to a simmer. Stir frequently for about 20 minutes until thick. Stir in butter, parmesan, and salt until creamy.

Crispy Brussel Sprouts

Toss halved brussel sprouts with olive oil, salt, and black pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes or until crispy and golden.

Assembly

On a plate, serve the polenta topped with the pork chop, drizzled with pork jus and garnished with citrus gastrique. Arrange crispy brussel sprouts and orange supremes on the side.