This isn’t just any ol’ pork chop. It’s a massive 18 ounces of Heritage Farms bone-in protein selected by the meat man himself, Chef Ben Philpott of Block & Grinder. As a pork purist, Philpott lets the natural flavor of the cut shine by simply adding light salt, pepper, and fire. To complement the savory southern swine, Philpott serves it up on a wonderfully fresh bed of succotash: Anson Mills’ sea island red peas, corn, shallots, garlic, and thyme sautéed to perfection. A helping of cornbread dressing made with the triumvirate—carrots, celery, and shallots—and flavored with salty bacon fat and rich melted butter completes the dish. Guests of the new Block & Grinder Langtree will assuredly be impressed with this beautifully grill-marked, extremely succulent piece of Carolina chop served atop delicious Dixie sides.
INGREDIENTS:
1 one (8oz) Heritage Farm Bone-In Pork Chop (16-18oz)
Succotash
2 tablespoons blended oil
½ Cup Cooked Sea Island Red Peas (Anson Mills)
½ Cup Fresh Corn (cut from the cob)
1 tablespoon chopped shallots
1 tablespoon chopped garlic
2 teaspoons fresh chopped thyme
¼ Cup Chicken Stock
½ Tablespoon butter
Stuffing
3oz cooked cornbread
1 Cup Chicken Stock
2 tablespoons melted butter
2 tablespoons bacon fat
1 egg
¼ Cup Chopped Carrots
¼ Cup Chopped Celery
2 tablespoons chopped shallots
2 tablespoons garlic
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped sage
Sage Cream
2 Cups Heavy Cream
½ Cup Chicken Stock
2 cloves garlic (crushed)
1 bunch fresh sage
1 bay leaf
PROCEDURES:
Succotash
Heat Blended Oil in medium sauté pan on high heat
Once pan begins to smoke, add the corn and sauté until brown
Add sea island peas, shallots, garlic, and thyme seasoning with a little salt & pepper and cook for 2 minutes. Deglaze with chicken stock while adding butter.
Stuffing
In a mixing bowl, break cornbread into very small pieces
Sweat the carrots and celery in a small sauté pan (medium heat) until soft and let cool
Add all ingredients to the cornbread and mix well
Place mixture in a baking pan and bake in oven at 350 for 10 minutes
Sage Cream
Sweat garlic in just a little blended oil for 2 minutes in a medium sauce pot (medium heat)
Add remaining ingredients (cream, chicken stock, fresh sage & bay leaf) and reduce on medium-low heat until the cream coats a spoon
Warm to serve
Pork
Lightly season pork with salt & pepper
Cook using your preferred/favorite method (grill, sauté pan, etc.) and temp
Plating
Lay succotash evenly on serving plate
Place cornbread stuffing on top of succotash
Lay Pork chop neatly on top of cornbread stuffing
Ladle sage cream over pork chop and plate
