Norman-style pork chopsNormally they're made with apples and brandy, cider, cognac, and/or armagnac, but I had some really ripe Palisade peaches so instead I made a cream sauce with peaches, cream, and bourbonServed it with mashed potatoes made with butter and creamAnd a warm kale and white bean salad simmered in a dijon vinaigrette with some prosciutto lardons
>>21599604delicious, anon. good shit.that peach cream sauce sounds especially good. got a recipe? I’ve got a peach tree and a ton of fruit that I need to use.
>>21599604Why are there so many ruralfags losers on 4chan?
>>21599639STFU, if you don’t enjoy peaches then your passport needs to be revoked
>>21599628I just fried off the pork chops, put them on a hot plate from the microwave, and deglazed the pan in this order:>blanched, peeled, and chopped peaches>Bulleit bourbon (like two teaspoons)>cream, pepper, a splash of beer, and herbsAfter the chops finished resting and the sauce took on color from the fond I put the chops back in the sauce with their juices and served it upIt really doesn't need a lot of alcohol, just a wiff, that's all it takesI did do a 4-hour reverse sear on the pork chops at 140F and about a 2.5% salt by weight
>>21599628Oh also it was two peaches for four pork chops (about three-quarters of an in thick a little over three pounds for four servings)
>>21599639Why are you such a miserable faggot?
>>21599662>>21599692This has to be a bot
>>21599669>>21599673definitively trying this over the weekend, thanks for sharing!
>>21600126I really like the low-and-slow reverse sear. It's kind of like sous-vide lite but it dries out the chops and lets it get a crispy sear while allowing the salt to work its way all the way into the meat
>>21599604>And a warm kale and white bean salad simmered in a dijon vinaigrette with some prosciutto lardonsI'm interested in this. Wouldn't simmering the vinaigrette break the emulsion?
>>21600665I stemmed the kale, cut it into 1-inch pieces, and blanched it and drained itThe white beans I gave just a quick rinseThe vinaigrette was about 1 part dijon mustard, 1 part oil (leftover oil from frying the pork chops in) and 2 parts vinegar with a little shallot and garlicThe mustard and starch from the beans holds it together, you could probably add some hard cheese to it like parmesan/asiago/romano to it and it would melt right in, there's enough surface area to go aroundMight add a little crushed red pepper next time, too
>>21600697Neat. I'll have to try this.
