Berkshire Pork Chop, Breaded Vegetables, Jalapeno Cheese Grits, and Ancho Chile Sauce

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Thursday, January 01, 2004

Categories:

Tex-Mex/Entree

Yield:

Ingredients:

Carrots, Julienned- 1 ozRed Bell Peppers, Julienned- 1 oz
Red Onions, Sliced- 1 oz
Celery Root- Julienned- 1 oz
Green Beans, Blanched- 1oz
Flour- 1/2 cup
Curry Powder- 1/2 teaspoon
Cayenne Pepper- 1/2 teaspoon
Cumin- 1/2 teaspoon
Egg, Beaten- 1 each
Berkshire Pork Chop, 14oz- 1 each
Jalepeno Cheese Grits, 1/2 cup
Ancho Chile Sauce, 1 oz
Oil- 1 oz

Directions:

1. Mix flour with the three spices.
2. Toss all vegetables in flour, then egg, then flour again.
3. Put oil in saute pan and bring up to hot but not smoking.
4. Season pork and suate in the pan to desired doneness.
5. Remove pork, drain fat and deglaze with Ancho chile sauce.
6. Fry vegetables last so they stay hot.
7. Plate up with the grits.

Nutrition Facts:

Source:

J. Scott VanTuyl, The Polo Grill