Grilled Pork Chop with Roasted Red Pepper Risotto, Baked Tomato, Seasonal Vegetables & Gorgonzola Demi-Glace
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Ingredients
- 14 oz Center Cut Frenched Pork Chop
- 1/2 6x6 Tomato
- 4 oz Roasted Red Pepper Risotto
- 2 oz Crumbled Gorgonzola
- 3 oz Demi-Glace
- 2 oz Julienne Red, Green & Yellow Peppers
- 2 oz Julienne Carrots
- 3 oz Unsalted Butter
- Salt & Pepper
- 2 oz Heavy Cream
- 2 oz Chicken Stock (Base)
- 1 Piece Rosemary Sprig
- 2 oz Spinach (cooked)
- 2 oz Shredded Parmesan
- 1 oz Roasted Red Peppers
Directions
- Grill pork chop. Finish in oven at customer’s temperature request.
- Top ½ Tomato w/ Gorgonzola Cheese and bake approx. 3 minutes in 350 degree oven.
- Cook Risotto w/ heavy cream, chicken stock and roasted pepper and season w/ parmesan cheese.
- Sauté peppers, carrots and spinach in butter and season.
- Heat Demi-Glace w/ Gorgonzola Cheese.
- Plate and garnish w/ Rosemary Sprig.
Ferraro Items
- 4806205 - Steer Ridge 14 oz Pork Chop
- 0000093 - 6x6 Tomato
- 5160520 - Roasted Red Pepper Risotto
- 0800060 - Crumbled Gorgonzola
- 5240008 - Demi-Glace
- 0000110, 0000006, 0000029 - Julienne Red, Green & Yellow Peppers
- 0000137 - Julienne Carrots
- 0920163 - Unsalted Butter
- 0960925 - Country Brand Heavy Cream
- 5220506 - Chicken Stock
- 0000208 - Rosemary Sprig
- 0000215 - Spinach
- 0800095 - Country Brand Shredded Parmesan
- 100287N - Roasted Red Peppers
Bon Appétit!
