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Kurobuta pork chops with white bean puree, ham hock jus and salsa verde

Time 1 hour 15 minutes
Yields Serves 6
Kurobuta pork chops with white bean puree, ham hock jus and salsa verde
(Stefano Paltera / For The Times)

White bean puree

1

In a large saucepan, combine the beans, onion, carrot, garlic and bouquet garni. Cover with water or stock, bring to a boil and simmer until very tender, about 30 minutes. When the beans are tender, remove the vegetables and bouquet garni and drain the cooking liquid, reserving about one-third cup for pureeing.

2

While the beans are still hot, puree them in a food processor, adding cooking liquid as needed, the lemon juice and olive oil. Puree until smooth. Season with the roasted garlic puree and salt and pepper to taste.

Salsa verde

1

Using a mortar and pestle, grind the lemon zest, anchovy and garlic into a smooth paste. Add salt and pepper to taste.

2

Thoroughly mix the parsley, mint, chives and basil leaves in a bowl and gradually add the mixed herbs to the mortar.

3

Continue to add the herbs and alternate with a stream of oil until all the herbs are incorporated and the sauce is emulsified.

Ham hock jus

1

Place the ham hock, bacon, onion and thyme in a stockpot and cover with the chicken stock. Simmer until the stock is reduced by two-thirds, to about 1 1/2 cups. Strain and set aside.

Pork chops

1

Heat a large, heavy skillet until very hot. Add the butter and oil to the pan, followed by the pork chops and the thyme (do in batches if necessary). Sear the pork on one side until well browned, about 2 to 3 minutes. Turn and sear the other side for 1 minute.

2

Finish the pork by cooking it in a 400-degree oven for about 6 to 10 minutes for medium, depending on the thickness of the cut. Remove the meat from the pan and allow to rest for 5 minutes before serving.

3

To serve, place about one-half cup of bean puree in the center of each plate. Place a pork chop on top of the beans. (If serving with greens, arrange them around the pork chops.) Ladle one-fourth cup of warm ham hock jus around the outside and then drizzle a tablespoon of the salsa verde over the jus.

From chef Govind Armstrong of Table 8, where the dish is served with long-cooked greens.

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