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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!