Bone-in pork chop glazed with The Perfect Puree White Peach Puree served with a decadent and delicious pomme puree flavored with The Perfect Puree Tamarind Puree.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Perfect Puree .
Peach Glaze
INGREDIENTS
- 5-6 cloves Garlic, sliced length wise
- 1 tbsp. Sherry vinegar
- 1 cup The Perfect Puree White Peach Puree
METHOD
- Pull the pork chop(s) approx 4 minutes before desired temp is reached. Set on a rack.
- Saute garlic for 1 minute and add in peach puree and sherry vin. Let emulsify and stir on medium low heat for 1 minute.
- Add back in pork chop(s) and baste for 2-3 minutes.
- Rest before slicing. For a 2 inch pork chop I would let rest 7-10 minutes before slicing.
Tamarind Demi
INGREDIENTS
- Demi
- The Perfect Puree Tamarind Puree
- Butter
METHOD
- Bring Demi up to temp in a small pot.
- Add in desired amount of Tamarind Perfect Puree.
- Add a knob of butter and stir to emulsify.
Pomme Puree
INGREDIENTS
- 4-5 ea. Russet potatoes, peeled and cubed about 1 inch
- Cold water to cover
- 8 oz. Butter
- 1 cup Cream
- Saint Agur cheese
METHOD
- Add potatoes and cold water in a pot. Add a touch of salt. Bring to a boil and reduce to a simmer. Cook until tender.
- Run through a food mill to get a fine product.
- Bring butter and cream to a scolding point (Hot where steam begins to start). Slowly incorporate into the potatoes until desired consistency. Add more cream if needed/desired.
- While still hot, break up saint agur cheese and fold into puree. Be mindful of how funky you want it. Taste as you go.
