Recipe courtesy of The Well at Jordan's Farm
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Wood-Grilled Pork with Roasted New Potato, Corn Pudding, Mushroom
Total:
1 hr 50 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Advanced
Total:
1 hr 50 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Advanced

Ingredients

  • 12 medium new potatoes
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper 
  • 1 bunch rosemary, finely chopped 
  • 1 bunch sage, finely chopped 
  • 1 bunch thyme, finely chopped 
  • 10 ears corn, husked 
  • 4 king oyster mushrooms, cut into chunks 
  • 2 tablespoons butter 
  • 4 bone-in pork chops, brined with sugar and salt 

Directions

Preheat the oven to 400 degrees F.

Wash the potatoes and cut them in half. Toss with 2 tablespoons of the olive oil, some salt and pepper, and half of the rosemary, sage and thyme. Sear in a skillet until tender and golden brown. Transfer to the oven and roast for about 35 minutes.

Score the kernels of 7 of the corn ears. Use the back of your knife to press out, or "milk," the corn into a large container. Puree the corn milk in a blender, then pour into a pan set over medium heat. Cook, stirring constantly, until beginning to thicken. Season with salt and pepper. Keep warm.

Remove the kernels from the remaining 3 ears corn and set aside.

Heat the butter and the remaining 2 tablespoons olive oil in a saute pan over medium-high heat. Add the mushroom and saute until softened, about 4 minutes. Add the corn kernels and half of the remaining rosemary, sage and thyme; cook an additional minute.

Preheat a grill. Sprinkle the pork chops with salt and pepper, and grill to your desired doneness.

To serve, spread a spoonful of the corn puree onto a plate. Top with a few halves of the roasted potatoes. Scoop a handful of the mushrooms over the potatoes. Top with a pork chop and garnish with some of the remaining rosemary, sage and thyme.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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