For the hash toss the apple, onion, and sweet potato with 1 tbsp. olive oil and salt and pepper. Place into a 435°F oven for 10-12 minutes or until cooked. Reserve warm for service.
Gently coat the pork chop with 1 teaspoon olive oil and season with salt and pepper. Place onto a hot grill and cook to minimal internal temperature of 145°F.
While the chop is grilling, place the bourbon in a pan and bring to a flame and reduce by 1/2. Add the demi-glace and mustard and season with salt and pepper. Once sauce comes to a simmer, turn the flame off and stir in the butter. Do not allow to come back to a boil to prevent the sauce breaking.
Place the broccolini on the grill and char slightly to reheat.
Place the hash towards the back 2/3rds of the plate. Lean the pork chop with the bone over the hash and place the broccolini to the right of the chop with florets towards the bone. Finish with the sauce on the bottom 1/3 of the pork chop.
Ingredients
1 ea. Allegiance® Hand Cut Frenched Pork Chop
1 tsp. Roma® Oil, Olive
1/4 tsp. West Creek® sea salt kosher
1/8 tsp. Magellan® Black Pepper, ground
1 cup Peak Fresh Produce® Potato(es), Sweet, jumbo, small diced
1/2 cup Peak Fresh Produce® Apple(s), Granny Smith, small diced
2 tbsp. onion(s), sweet, small diced
1 tbsp. Roma® Oil, Olive
1/4 tsp. West Creek® sea salt kosher
1/8 tsp. Magellan® Black Pepper, ground
3 ea. Broccolini, blanched
4 oz. veal, demi-glace
3 oz. bourbon
1 tbsp. Lusty Monk® Mustard
1/4 tsp. West Creek® sea salt kosher
1/8 tsp. Magellan® Black Pepper, ground
2 tbsp. Nature's Best Dairy® Butter, Unsalted
Chef Tony Schmidt - Executive Chef, Performance Foodservice - Milton's
