80ºF

Pan Seared Pork Chop with Sweet Potato Hash and Caramelized Onion and Pear Jus

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Get your flame on your stove on high, set your skillet on the flame and let it get sizzling hot.

Next you want to season your porkchop, salt, pepper, etc. your choice of spices. Add a little vegetable oil to the skillet and now sear your chop. You want a hard sear on the outside of your chop, sear both sides. Place your chop on a greased sheet pan and use the drippings for your jus.

Returning the drippings back on the flame add half of a White Onion Julianne cut and let Caramelize. Add a table spoon of Unsalted Butter, some pear wedges and season to taste.

While your chop is in the oven, about a ten to fifteen minute window depending on the thickness off the cut. Place another hot skillet on a medium flame, and let simmer, peel the skin off a large sweet potato and small dice it. You want the dice cuts to be small about 1\3 of an inch because we are not blanching the potatoes. For the Hash we are going to add 1 cup of Baby Spinach, 1\2 of a Red Bell Pepper, and1\2 a cup of Smoked Bacon Lardoons all the same size dice.

It is best to have all your ingredients precut, Now that your skillet is sizzling hot and ready toss your Bacon Lardoons in first and let sear for about 5 minutes, getting a good sear on all sides. Toss your Veggies in and stir in all the Love the Bacon has released into the skillet. Once your potatoes have gotten al dente your Hash is ready. Check your chop in the oven; you want to have the chop at an internal temperature of 165 degrees.

Place your Hash on the center of the plate, your Chop on top the Hash and the Jus on top the Chop.