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Jack Fry's pork chops

Time 3 hours 15 minutes
Yields Serves 4
Jack Fry’s pork chops

Rosemary Dijon butter

1

Thoroughly combine the butter, rosemary and mustard in a food processor. Set aside 2 tablespoons and reserve the rest for another use.

Breading

1

Combine the bread crumbs, rosemary, chives, parsley and sage in a food processor.

Topping

1

Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat and cook the potatoes, stirring often, until golden brown and cooked through, 12 to 13 minutes. Set aside.

2

In a large skillet, heat another teaspoon of oil. Add the sugar and cook over high heat, stirring occasionally, until the sugar becomes dark brown like syrup. Add the onions and chicken stock and cook until the liquid is reduced by half, 8 minutes.

3

Meanwhile, in the same skillet used for the potatoes, heat 1/2 teaspoon of oil over medium-high heat and add the garlic. Cook until golden brown, 2 1/2 minutes; remove the garlic and reserve.

4

Add the remaining 1/2 teaspoon of oil to the skillet and cook the mushrooms over medium-high heat until tender, 3 minutes. Remove and set aside. Cook the bacon in the skillet over medium-high heat, stirring, until crisp, 5 minutes. Drain on paper towels, reserving the bacon fat in the skillet; set the skillet aside for the Vermouth Sauce.

5

Combine the potatoes, onion and stock mixture, the garlic, mushrooms, bacon and asparagus in a large bowl. Set aside and keep warm.

Vermouth sauce

1

Remove all but 1 tablespoon of bacon fat from the skillet and reserve. Add the vermouth and cook over high heat, scraping up any browned bits in the bottom of the skillet, until the vermouth is reduced by half, 5 minutes. Add the chicken stock and rosemary and cook until the liquid is reduced by half, 20 minutes. Add salt and pepper to taste.

Pork chops

1

Heat the oven to 375 degrees.

2

Brush the pork chops on both sides with the Dijon mustard. Season with the salt and pepper. Coat the pork chops with the Breading.

3

Heat the bacon fat in a large skillet over high heat and sear the chops on both sides, working in 2 batches, if necessary, 1 1/2 minutes a side. Place on a jellyroll pan and bake until the internal temperature of the chops reaches 160 degrees, 30 minutes.

4

Place the pork chops on serving plates and top with the warm vegetable Topping. Deglaze the pork chop skillet with the Vermouth Sauce over medium heat, scraping up any browned bits. Add the Rosemary Dijon Butter, tilting and swirling the pan so that the butter melts and the sauce thickens. Pour over the chops and serve.


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