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| Pork Chop Espana |
| Yields: 1 serving |
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| INGREDIENTS |
2 zucchinis, _ inch bias cut
10 oz center cut pork chop
2 oz mushrooms, button, _
1 oz prosciutto, julienne
1/2 oz shallots, minced
2 oz port wine
1 oz chilled wine
1.2 oz parsley chopped
2 oz spaghetti squash
2 oz garlic mashed
2 oz broccolini
TT salt
TT pepper
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| METHOD |
| Season pork chop and sear to golden brown on both sides.
Roast in oven 350 degrees until internal temperature is 155º.
Deglaze pan with shallots, garlic and prosciutto. Sautee for
2 minutes, add port wine. Reduce until almost dry. Add butter
and parsley.
Arrange on the plate – spaghetti squash, garlic mashed, broccolini,
pork chop to the side, sauce to go around. |
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