Ingredients
Balanced pork secondi with mustard jus, roasted peppers, and fingerling potatoes.
Base recipe = 1 serving.
- 280 g pork chop
- 30 g unsalted butter
- 5 g Dijon mustard
- 60 g fingerling potatoes
- 60 ml brandy
- 80 g red bell pepper
- 80 g yellow bell pepper
Method
- Roast the bell peppers over flame, steam them briefly, peel, and slice into strips.
- Roast the fingerling potatoes in foil until tender, then peel and sauté lightly with olive oil.
- Sear the pork chop in butter, basting until richly golden.
- Finish the pork chop in a 350°F oven until it reaches 145°F internal temperature.
- Allow the pork chop to rest before serving.
- Deglaze the pan with brandy, reduce slightly, and whisk in Dijon mustard to make the jus.
- Serve the pork chop over the mustard jus with potatoes and roasted peppers.
Chef’s Note: A good pork chop needs both color and rest. Build a hard sear first, finish gently, then let the meat relax so the jus stays in the chop and not on the cutting board.
Sous-Vide Variant (Professional)
Vacuum-seal the pork chop with butter and herbs. Cook sous-vide at 140°F / 60°C for 1½ hours, then chill or finish immediately with a hard sear in cast iron. Prepare the sauce separately.
HACCP – Pork Control
| Step | Control | Temp | Action |
|---|---|---|---|
| Receiving | Refrigerated | <40°F | Reject if above |
| Cooking | Internal | 145°F | Continue cooking |
| Holding | Hot hold | >140°F | Reheat or discard |
| Calories | 560 kcal |
| Fat | 32 g |
| Carbohydrates | 22 g |
| Protein | 38 g |
| Sodium | 580 mg |
Food Cost
Cost per portion: $12.00
Food Cost %: 42.9%
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