Pork Chop Plate with Sweet Potato Hash, Braised Collard Greens, and Apple Brandy Glaze

Submitted by Paul Verica, Executive Chef, The Club at Longview, Charlotte, N.C.

by C&RB Staff (editor@clubandresortbusiness.com)
December 2007
 

Yield: 4 servings

For the Sweet Potato Hash:
Amt Ingredient
2 ozs. Fisher Farms sweet potato
2 ozs. Beauregard sweet potato
2 ozs. New moon sweet potato
3 ozs. pear balls
2 ozs. house-cured bacon
1 oz. butter
1 oz. shallots
0.5 oz. garlic
0.25 oz. fresh herb mix
to taste salt and pepper

For the Braised Collard Greens:
Amt Ingredient
10 lbs. collard greens
4 ozs. butter
2 lbs. bacon, raw, diced
3 ea. onion, white, diced
4 cups chicken stock
1 cup vinegar, cider
to taste salt and pepper

For the Apple Brandy Glaze:
Amt Ingredient
8 fluid ozs. apple juice
4 fluid ozs. white wine
4 fluid ozs. apple cider vinegar
2 ozs. thyme
3 fluid ozs. brandy
16 fluid ozs. demiglace
to taste salt and pepper

8 oz. pork chop portion micro greens


Procedure:
• For Sweet Potato Hash: Peel, dice and blanch the sweet potatoes. Cut the pear balls using the small melon baller. Dice and cook the house-cured bacon until crispy. Per order, heat a sauté pan and add the bacon, butter, shallots and garlic. Add the sweet potatoes and pears, and sauté. Adjust seasoning with salt and pepper.
• For the Braised Collard Greens: Clean and trim the greens. Heat a large pot and add the butter, bacon and onions; cook until lightly browned. Add the greens. Add the stock and vinegar, and cook until tender. Adjust seasoning with salt and pepper.
• For the Apple Brandy Glaze: Combine apple juice, white wine, cider vinegar and thyme; reduce to a glaze. Add brandy; flame and reduce to a glaze. Add demiglace and bring to boil; cook for 20 minutes at low simmer; strain and season.
• Grill the porkchop. Assemble with chop on top of base of braised collard greens; place sweet potato hash and microgreens on side; drizzle glaze.