Using a spoon, spread 2 oz. of red pepper cream sauce in a circular pool on one side of a warm plate, as a base for the sliced pork.
Arrange the sliced grilled Ancho-Honey pork chop fanned out neatly on top of the red pepper cream sauce. Place the rib bone, if attached, leaning upward for height and presentation.
Position the three wedges of the apple-bacon quesadilla slightly overlapping each other behind the pork chop, so they are visible but not overshadowing the main protein.
Place a 3 oz. portion of the haricot vert vegetable mix (green beans, peppers, onions) alongside the pork chop and quesadilla, ensuring it adds a pop of color to the dish. Keep the vegetables slightly stacked for a fresh, vibrant look.
Spoon the 1/2 oz. of pico de gallo over the center of the sliced pork chop to add freshness, color, and texture contrast. Wipe any excess sauce from the plate edges with a clean towel for a polished presentation.
Ingredients
1 ea. Grilled Ancho-Honey Pork Chop, sliced (see recipe below)
1 ea. Apple-Bacon Quesadilla, cut into 3 pieces (see recipe below)
3 oz. Haricot vert vegetable mix
2 oz. Red Pepper Cream Sauce, (see recipe below)
1/2 oz. pico de gallo
Ancho-Honey Pork Chop
Directions
Marinate the pork chops with the Ancho marinade for at least 3 hours.
Place the marinated pork chops onto a preheated char grill and grill on both sides until the desired temperature is reached.
Remove the pork chop from the grill and allow to rest.
Slice the pork chop for plating.
Ingredients
4 ea. Allegiance® Premium Pork Chop, 8 oz. portions
1/4 cup Contigo® Ancho Marinade, (see recipe below)
Ancho Marinade
Directions
Combine all the ingredients in a bowl. Mix well and set aside.
Ingredients
1/4 cup Contigo® ancho paste
2 tbsp. West Creek® Honey
1 tbsp. Roma® Oil, Olive
1 tbsp. Peak Fresh Produce® Lime(s), juice only
2 tbsp. Peak Fresh Produce® Cilantro, chopped
Red Chile Cream Sauce
Directions
Heat olive oil in a medium sauce pot. Add the onion, carrot, red pepper, garlic and sauté until the onions begin to caramelize.
Add the Pasilla Chile Paste and cook for additional minute.
Add the chicken broth and bring to a simmer for 10-15 minutes.
Puree the chile mixture in a high-speed blender until smooth. Strain through a fine mesh strainer into a clean sauce pot.
Add the heavy cream and bring back to a boil. Reduce the sauce until the correct consistency is achieved.
Season with salt and pepper.
Ingredients
1/2 ea. Peak Fresh Produce® Onion(s), Yellow, small dice
1 ea. Peak Fresh Produce® Carrot(s), small dice
1 ea. Peak Fresh Produce® Pepper(s), Red Bell, seeded, stem removed, small dice
