Your Life A to Z Recipe: Friday, May 2nd, 2014: Rosemary Grilled Pork Chop & Mixed Greens with Duck Prosciutto

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Rosemary Grilled Pork Chop & Mixed Greens with Duck Prosciutto

Rosemary Grilled Pork Chop
Strawberry-Rhubarb Puree, Bulgur, Charred Brussels

Serves 4

Pork Chop           
4ea Pork Chops                   
3oz Olive oil                   
1oz garlic, puree                   
5 sprigs fresh thyme                    
2 spring fresh rosemary                    
2-4 oz Butter, Cubed                    

Rub pork with Olive oil, garlic, and Marinate with fresh thyme over night. Season Pork with salt and pepper. Over Medium-High heat on a greased grill brown each side of the pork. Cook until internal temperature reaches 145 for Medium rare, about 8-12 min. Let rest for 4-6 minutes in spruce butter before cutting.                    
PUREE: Strawberry-Rhubarb                
1-2 Cloves Roasted Garlic                   
1oz Fresh Orange Juice                    
1/4 cup fresh Strawberries                    
1/2# Rhubarb, cut 1-inch pieces                    
1/2 cup Red wine vinegar                    
2 springs fresh thyme, picked                    
SALT AND PEPPER TO TASTE                   

Place all ingredients besides the thyme into a medium sauce pot. Cook for about 10 minutes or until the liquid is almost cooked out completely. Blend until smooth. Fold in picked thyme and season with salt and pepper.                    
Rosemary Butter                   
1# unsalted butter                   
2ea sprigs of fresh rosemary                    

Grill rosemary for 2 minutes. Place in sauce pot with butter Melt 0n low heat. Once melted remove from heat and let sit for 10min.                    
3 oz bacon, chopped                   
1tsp Butter                   
1 cup dry bulgur wheat                   
2 cups of chicken broth                   
1/2# Brussels, Pick leaves apart                   
SALT AND PEPPER TO TASTE                   

Render bacon in a medium stock pot. Strain the fat off.  Add stock bring to a boil, mix in bulgur and butter. Reduce to low, simmer 15 minutes. Grill Brussels with olive oil until you see the outer parts of the leaves start to char. Fluff Bulgur with a fork, and gently mix in the grill Brussels. Season with salt and pepper.                   
Mix Greens / Duck Prosciutto / Compressed Strawberries / Rosemary Lemon Vinaigrette
Servings: 4

12oz thinly sliced Duck Prosciutto
6oz ricotta cheese

Compressed Strawberries:

1/2 Cup Sugar
1/2 Cup Water
1 Pint Strawberries
Food Savor Vacuum Sealer
Food Savor Bags

Method: In a medium pot on high heat bring your sugar and water solution up to a boil than turn off your heat. Cool in refrigerator until cold to make simple syrup. Cut the stems off of the strawberries and place them whole in a Food Savor Bag. Add just enough of your cold simple syrup to coat the strawberries and vacuum seal them in your machine. Let sit in bag at room temp for about 30 -45 minutes; then cut open bag strain liquid and cut strawberries into slices and set aside.

Rosemary Lemon Vinaigrette:

The juice and zest of 4 Lemons
1 T Champagne Vinegar
2 Sprigs Rosemary (Blanched and Shocked)
2 small garlic cloves
1 small shallot
2 sprigs thyme
½ T Honey
½ Cup Extra Virgin Olive Oil
White Pepper

Method: Grill Rosemary for 2 minutes or until it starts to char. Pick rosemary and thyme from there stems and place in a blender along with the rest of your ingredients minus the olive oil. Blend on high and slowly add your olive oil to emulsify the dressing. Finish seasoning with salt and white pepper.

Grilled Asparagus:
1 bunch Asparagus
Extra Virgin Olive Oil
Zest From 1 Lemon
White Pepper

Cover your grill to make sure it is hot as possible. Marinate your asparagus in all your ingredients for about 1 hour. Uncover grill and wipe as much of the marinade off as possible grill asparagus hard for 3-5 minute or until charred to desired doneness. Cut asparagus into bite size pieces and set aside. Save the tips to Garnish.