Pink peppercorns give this pork chop a milder and brighter flavor than traditional black pepper.
4 Chairman’s Reserve® pork chops (8 ounces each)
½ teaspoon canola oil
½ teaspoon salt
½ teaspoon pink peppercorns
- Preheat oven to 400°F.
- Pat your chops dry and sprinkle them very liberally with salt and crushed pink peppercorns.
- Preheat your skillet to medium-high and add the olive oil then chops.
- Sear over medium-high heat until golden brown (roughly 3 to 4 minutes) without moving the pork chop. Flip and repeat on the other side.
- Remove chops from pan, put on a sheet pan with rack and place into preheated oven.
- Confirm doneness with an instant read thermometer and pull from oven at 140°F. Let rest 5 minutes before serving.
1 lb broccolini (about 2 to 3 bunches)
2 tablespoons olive oil
3 tablespoons almond slivers
Salt and pepper, to taste
- Cut off and discard the bottom of the broccolette. Split the bigger pieces of broccolini in half lengthwise so all the pieces are uniform is size. This promotes even cooking. Dry thoroughly.
- Place the broccolini and almonds in a preheated skillet on medium-high heat. Sprinkle with salt and pepper. Spread the broccolini in a single layer and sauté for 4 to 5 minutes or until the broccoli is tender and crispy.
4 large Russet potatoes
1 pint heavy cream
1 stick unsalted butter, room temp
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons butter, melted
2 tablespoons canola oil
2 thyme sprigs
2 garlic cloves
Chives, as needed
- Preheat oven to 350°F. While the oven is heating brush loaf pans with melted butter. Line the pan with parchment paper leaving enough overhang to cover the pan completely when it is filled with the Pave.
- Peel and trim each potato to approximately the same width as the loaf pan. Using a mandolin, slice the potatoes into a bowl of the heavy cream. Mix as you go to coat each slice with cream.
- Layer potato slices alternatively with dots of butter and salt and pepper into loaf pan.
- When the pan is filled, fold over the excess buttered parchment and press potatoes gently. Transfer the loaf pan to oven and bake until completely tender to a paring knife tip. Approximately 1 hour and 15 minutes. Remove from oven and let rest for 15 minutes.
- While resting, cut a cardboard rectangle that will fit over the Pave, wrap rectangle with aluminum foil. Place rectangle on Pave pan and press with a weight such as a can of pumpkin. Let cool, weighted, in refrigerator overnight. May be refrigerated for up to 2 days.
- At serving time, gently un-pan the Pave and trim edges for a uniform potato rectangle shape.
- In medium-high heat warm the canola oil, add the crushed garlic clove and thyme sprigs. Brown the edges of the Pave, cut sides down. Garnish with chives.