Pork Chop with Heirloom Tomato Salad & Brown Butter Vinaigrette from Chef Jon Karis of Chambers
Recipe is courtesy of Chef Jon Karis of Chambers
Ingredients:
For the Pork Chop
- pork chop, center cut or porterhouse chop 1 ea bone-in
- 2 pc Heirloom Tomato Confit
- 4 tbsp Steak Sauce Vinaigrette
- 2 ea medium heirloom tomatoes, cut into small pieces
- 2 tbsp Brown Butter Vinaigrette
- 1 tbsp sesame seeds, toasted
- 1-2 sprigs of thyme, picked
- flaky sea salt
- black pepper
For the Heirloom Tomato Confit
- 2 heirloom tomatoes
- thyme
- 2 garlic cloves, crushed
- 2 inch piece of ginger, sliced
- olive oil
- salt
- black pepper
For the Steak Sauce Vinaigrette
- 50 g onion, sliced and grilled, rough chop after grilling
- 4 g garlic
- 55 g anchovy
- 20 g Heirloom Tomato Confit
- 10 g distilled vinegar
- 10 g red wine vinegar
- 30 g soy sauce
- 2 g fish sauce
- 4g Worcestershire sauce
- 5g golden raisins
- Salt and black pepper to taste
- 10 g canola oil
For the Brown Butter Vinaigrette
- 1 stick (8 tbsp) butter
- 1 garlic clove
- 1 shallot
- 1.5 teaspoon Dijon mustard
- 1.5 teaspoon red wine vinegar
- salt
Preparation:
For the Heirloom Tomato Confit
Core and cut 2 heirloom tomatoes in half. Line a half sheet tray with aluminum and then a piece of parchment. Cover liberally with olive oil. Season the cut face of the tomato with salt and pepper and place cut side down on oiled parchment. Scatter tray with thyme, crushed garlic, and cut chunks of ginger. Cook at 300º F for 1 hour. Flip the tomatoes and roast at 325º F for 30 min. Cool and store.
For the Steak Sauce Vinaigrette
Add all ingredients except the canola oil to a blender. Blend and slowly add the canola to emulsify. Season to taste with salt and pepper.
For the Brown Butter Vinaigrette
In a small saucepan over medium heat, brown the butter deeply. Let it cool but do not let it congeal. In a food processor, mix garlic, shallot, mustard and salt into a paste. Emulsify the cool but not congealed brown butter into the paste. Make sure all the bits of browned milk solids are incorporated. Season with red wine vinegar and salt.
For the Pork Chop
Season the pork chop with salt and pepper. Grill or pan roast until cooked to medium rare, 135º F, knowing the pork chop will continue to rise in temperature as it rests (or desired temperature). Allow the cooked piece of meat to rest.
To serve, slice the meat off the bone and slice the pork chop into half inch thick pieces.
In a bowl, season the cut heirloom tomatoes with the Steak Sauce Vinaigrette.
Plate the seasoned tomato salad next to the sliced pork chop. Garnish with Heirloom Tomato Confit. Sauce the pork chop and heirloom tomato salad with the Brown Butter Vinaigrette. Garnish the dish with toasted sesame seeds, picked thyme, flaky sea salt and fresh black pepper.