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Chef Robert Irvine's Pork Chop Saltimbocca

Created by Chef Robert Irvine

Ingredients (Serves 5)


Pork Chops
  • 5 bone-in pork chops
  • 20 slices prosciutto, thinly sliced
Hoppin’ John
  • 8 oz. bacon, diced medium diced
  • 1 white onion, diced medium
  • 3 ribs celery, diced medium
  • 2 green bell peppers, diced medium
  • 3 cloves garlic, thinly sliced
  • 1 tsp. cayenne pepper
  • 1 cup chicken broth
  • 3 cups black eyed peas
  • 3 scallions
Red Eye Gravy
  • 4 oz. shot espresso
  • 2 oz. thyme
  • 2 cups beef or pork stock
  • 4 cloves garlic, sliced
  • 2 shallots, minced
  • 1 stick butter 
  • Collard Greens
  • 2 cups collard greens, chopped
  • 2 oz. bacon, diced medium
  • 1 onion, diced small
  • ¼ cup apple cider vinegar
  • ¼ cup chicken stock
  • 1 tbsp. granulated sugar 

Directions


Pork Chops
  1. In a hot sauté pan sear pork chops on each side.
  2. Wrap pork chop with prosciutto; finish in a 350° oven for 8 minutes. 
Collard Greens
  1. In a large rondo style pot add bacon. Allow to render for 5 minutes. Allow to get crispy.
  2. Add white onions. Cook for 4 minutes until translucent. Cook through.
  3. Next add chicken stock, vinegar, and sugar.
  4. Cook for 20 minutes. Season with salt and pepper.
Hoppin’ John
  1. In a rondo style pot over medium-high heat, add bacon and allow to render.
  2. Add onions, peppers, celery, and garlic. Cook for 6 minutes.
  3. Add black eyed peas and chicken stock. Bring to a boil. Allow mixture to simmer over medium heat for 20 minutes.
  4. Season with cayenne pepper, salt, and pepper. 
Red Eye Gravy
  1. In a large sauce pot add shallots, garlic, and thyme.
  2. Allow to cook over low to medium heat.
  3. Next add beef stock and bring mixture to a boil.
  4. Allow to cook for 40 minutes.
  5. Strain off garlic, thyme, and shallots.
  6. Using a whisk finish sauce with butter and espresso.
  7. Season with salt and pepper. 

Plating

  1. On each plate, lay down a large spoonful of Hoppin’ John.
  2. Top with cooked pork chop and a ladle or two full of red eye gravy.
  3. Place collard greens on side and serve. 
     
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