We ran this for the Apple Festival Weekend in conjunction with the Culinary Bounty. The idea was to use local farms to supply the ingredients. We used Sabol's Farm out of Ovid. They are certified Organic, and after speaking we them, they say they are more Organic than required. At the Farmers Market there signs read "Morganic"
2- 8oz Pork Chop (marinated in chopped rosemary, thyme, shallots, Olive Oil.)
1Stem- rosemary & thyme ( peel herb & chop)
1Peeled Shallot (diced)
1tbls.- Olive oil (combine herbs, shallots, oil, salt & pepper in bowl, mix & add chops. Let sit.)
1#- Purple (Blue) Potato's (wash, wrapped in aluminum with Olive oil, S&P.)
2-3 tbls. - Whole Butter
4oz- Cleaned Green Beans (clean by trimming off ends of beans.)
1Clove- Garlic (small dice)
6oz- Roasted Garlic Red Wine Sauce (recipe to follow.)
1 ea- head Garlic, peeled and diced. (brown garlic & shallots in sauce pan on low flame w/oil.)
2 ea- Shallots, peeled and diced. (stirring occasionally for even color.)
1tbls.- Olive Oil
1#- Roasted pork Bones. (once brown add left over herbs and bones, stir for about 1min.)
2 C. - Red Wine. (add to sauce pan, stir & let reduce by 3/4.)
2 C.- Vegetable Stock
2 C.- Veal Stock (add both veg. & veal stocks, let reduce by 1/2 on low flame.)
You will want to put the potatoes in a 400 degree oven about an hour prior to service. Once potatoes are fully cooked, put pork chops on grill. Be sure to keep an eye and turn occasionally for even cooking. You will want to cook this to medium.
While the chops are on the gill, peel the potatoes & put into mixing bowl. With rubber spatula add the whole butter a bit at a time to potatoes. Making sure to incorporate completely before adding more butter. Finish by adding salt & pepper to taste.
Also you will want to strain the sauce through a fine strainer, making sure to reserve the sauce & discard the bones. In sauce pan reduce sauce at medium flame until desired thickness. Season with salt & pepper to taste.
Once all components are complete, arrange on plate.
Chef Sean welcomes your comments and questions
via e-mail Contact@Willow