Recipe Index

Ingredients

• 4 pieces french cut bone-in pork chops (about 1.25–1.5 inch thick)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbs olive oil
• 2 tbs unsalted butter
• 4 sprigs fresh thyme sprigs
• 3 cloves garlic cloves, smashed
• 3 cups ripe peaches, peeled and diced (about 1/2–3/4 inch)
• 1 large shallot, finely chopped
• 1 tsp ginger, finely grated
• 1 tbs brown sugar (light or dark)
• 2 tbs apple cider vinegar
• 2 tbs bourbon
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbs lemon juice
• 1 lb fresh yucca (cassava), peeled and cut into 1–2 inch pieces
• 2 pieces poblano peppers
• 2 tbs unsalted butter
• 0.5 cups whole milk or half-and-half
• 2 tbs crema or sour cream
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbs olive oil
• 0.75 cups white balsamic vinegar
• 0.25 cups granulated sugar
• 1 tbs cold unsalted butter (optional, for gloss)
• 0.25 tsp pinch salt
• 0.25 cups microgreens or chopped parsley
• 1 tbs extra bourbon (for flaming, optional)

Method

1. Salt the pork chops with the kosher salt and pepper and rest at room temperature.
2. Simmer the yucca in salted water 20 to 25 minutes until tender; char the poblanos, peel and chop.
3. Mash the yucca with the butter, milk or half-and-half, crema, salt, pepper, olive oil and poblano.
4. Cook the peaches with the shallot, ginger, brown sugar, apple cider vinegar, bourbon, red pepper flakes, salt, pepper and lemon juice for 8 to 12 minutes into a chunky sauce.
5. Simmer the white balsamic vinegar with the granulated sugar until syrupy, then whisk in the cold butter and a pinch of salt.
6. Sear the chops in the olive oil, add the butter, thyme and garlic, and baste until the chops reach 145°F; rest.
7. Add the extra bourbon to the pan if flaming, then serve the chops with the peach sauce, yucca mash, glaze and microgreens or parsley.

Total: 1 h 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data