Chef Jon-Paul Hutchins from Le Cordon Bleu teaches ABC15's Sports Director, Craig Fouhy how to cook a brown sugar and chili glazed double pork chop with oven roasted vegetables and smashed potatoes.
Chef Jon-Paul also made a zabaglione with fresh berries. It's an Italian dessert perfect for warm weather.
Pork Chops ala Fouhy
4 double thick pork chops
4 ounces Chorizo
2 tablespoons bread crumbs
1 tablespoon chili powder mixed with 2 tablespoons brown sugar.
Preheat oven to 450
Cut a deep sweeping pocket into each chop, mix the chorizo and breadcrumbs, divide into 4 and gently stuff the chop. Flatten the chops gently; dry with paper towels, season with salt and pepper. Over high heat sear the chops in a little oil, when brown, flip over and place into the oven until the internal temperature is 155. Then pat the chili mixture evenly on the top of each chop and return to the oven until glazed. Allow the chop to rest 5 minutes before serving.
2 each zucchini cut into 2 inch pieces
6 each mushrooms halved
2 each red bell peppers cut into ½ inch sticks
1 clove minced garlic
3 tablespoon oil
Salt and pepper
Toss together and roast in a 450 degree oven until cooked and just starting to brown.
Peel and dice 2 large potatoes, simmer until tender in well salted water. When cooked, strain, return to the pot over low heat and stir/smash to release moisture.
When vapor subsides add;
2 cups fresh berries, mango, pineapple, etc.
2 egg yolks
2 “shells” of sugar
2 “shells” of white wine or Marsala
Over a double boiler, whisk the yolks with the sugar and wine until this and frothy. Pour over fruit, enjoy!
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