Bone in pork chop with apricot mustard with black trumpet mushrooms and mustard flowers.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Vitamix Commercial and FOH.
Apricot Mustard
INGREDIENTS
- 1 cup Mustard seeds
- 1 cup Apricot jam
- 1/4 cup Apple cider vinegar
- Water, until emulsified and or desired consistency
- tt. Salt and pepper
METHOD
- Blend ingredients in Vita Prep 3 and add water gradually.
Pork Chop
INGREDIENTS
- Pork Chop
- Butter
- Sage
METHOD
- Sear in pan flip and baste and finish in pan or oven until reach temp of 140 degrees or desired cookery. Let rest up to 10 minutes.
Black Trumpets
INGREDIENTS
- Black Trumpets
METHOD
- Sauté in browned butter and sage, season.
