Dark and Stormy Pork Chop


24 14-oz. servings


Recipe Preparation

1. Rub both sides of a pork chop with canola oil. Season with salt and pepper. Place on a heated char-grill. Hatch mark on both sides. Cook 4-5 minutes on each side.

2. Place on an oiled baking pan. Brush both sides with 1 1/2 oz. of glaze. Place in a heated 350°F convection oven. Cook to desired doneness.

3. Place 1 oz. of Dijon shallot butter in a heated, nonstick sauté pan. Add 1 oz. of pecans. Toss over medium heat until the butter foams. Add 1 tsp. of parsley to the pan. Toss together until evenly mixed.

4. Slice the pork chop in half on a diagonal down the center of the eye. Place the bone section on a warmed serving plate. Lean the second piece against the bone section, sliced-side down. Using a rubber spatula, scrape excess sauce over the top of the pork. Pour the warmed pecan butter over the pork. Place 4 oz. of warmed roasted rainbow carrots at the top of the plate next to the pork.

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…