Filed under:
Jesse Schenker’s Pork Chop at The Gander
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The ingredients (from left, top to bottom):
First Row: Center cut Kurobuta pork loin.
Second Row: Pork jus, black pepper, salt, portioned pork chop.
Third row: Eggs, raw spring onion bulbs, asparagus, grilled spring onions.
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The loin is cooked in a CVap until it reaches an internal temperature of 145°.
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Grape seed oil.
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Garlic and thyme are added to the pan.
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Along with a healthy dose of butter to baste the chop.
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An umami rich mushroom jus is added to the blanched vegetables.
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Edge to edge pink.
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