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Flintstone Chops with Sautéed Spring Vegetables
PORK FOODSERVICE12Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 tomahawk pork chops
- equilibrium brine (As needed)
- bay leaves (As needed)
- extra-virgin olive oil (As needed)
- butter (or oil)
- 1 cup fava beans (shelled and blanched)
- 1 bunch asparagus (blanched and sliced into coins)
- 1 bunch mushrooms (hon-shimeii)
- 1 bunch matsutake mushrooms
- 2 baby turnips (quartered)
- salt (To taste)
- pepper (To taste)
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Directions
- 1. For the Pork: Brine the chops with the Equilibrium Brine and bay leaves overnight. Remove from brine and let dry. Sear chop and finish in oven. Once the internal temperature reaches 135ºF, remove from oven to stovetop. Baste with butter, garlic and herbs, let rest and carryover cook until 145ºF
- 2. For the Spring Vegetables: Sauté ingredients together in a hot pan and season with salt and pepper
- 3. To serve: Slice meat off bone into portions. Place bone on a platter and rearrange slices around bone. Place Spring Vegetables around the platter
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