Simplicity in spring dishes

He’s baaaack!! Chef Ben Lierman teaches us how to add simplicity to our spring dishes, using the “reverse-sear” method!

Here’s his recipe for “Reverse-Sear” Pork Loin Chops with Spring Gnocchi!

Serving Size  : 4

Amount  Measure       Ingredient — Preparation Method

2         each  pork loin chops — bone in, 1 1/2 inches thick

1 1/2   tablespoons  kosher salt

1         teaspoon  sugar

1         tablespoon  vegetable oil

2         tablespoons  butter

1              pound  fresh asparagus — cut into 1-inch pieces

1              pound  gnocchi pasta — recipe at chefbensays.com, or store bought

1         tablespoon  shallot — thinly sliced

1         tablespoon  fresh sage

2         teaspoons  freshly ground black pepper

1/4           cup  chicken stock

1/2           cup  heavy cream

1/4           cup  romano cheese — freshly grated

For the gremolata:

1         tablespoon  lemon zest — finely chopped

1         tablespoon  fresh garlic — minced

1/2      teaspoon  freshly ground black pepper

1         tablespoon  olive oil

Dry brine your pork chops: Mix the salt and sugar together and apply liberally to the pork chops. Elevate the chops on a wire rack above a baking sheet and refrigerate overnignt.

When ready to cook, remove the chops from the refrigerator, pat dry with a paper towel, and preheat oven to 225 degrees. Place pork chops in oven, and cook approximately 35 minutes, or until they reach exactly 125 degrees.

Meanwhile, cook the gnocchi in boiling salted water and drain as soon as they float, set aside. Assemble all ingredients: asparagus, gnocchi, shallot, sage, pepper, stock, cream and cheese.

Place a cast iron skillet big enough for the chops over high heat with the vegetable oil. Heat skillet until oil just starts to smoke. Add the pork chops to the skillet and gently press to ensure great contact. Don’t touch for two minutes.

Add the 2 tablespoons of butter, and shake the pan to loosen the chops and move the butter around.

Flip the chops. Using a kitchen or soup spoon, baste the pork chop with the hot butter. Cook another 2 minutes, until nicely browned. Transfer browned chops to a warm place to hold. Check your skilled for overbrowned, burned bits.

If it’s too dirty use, clean it or use a fresh pan. Heat the skillet to medium-high, and add a tablespoon of butter. Melt and  swirl the butter, and add the blanched gnocchi, along with the asparagus. Stir gently, occasionally, until the gnocchi begins to brown, and the asparagus begins to cook. Add the shallot and sage. Continue stirring until fragrant, and the browned gnocchi starts to stick. Add the chicken stock to deglaze and lift off the bits on the bottom of your pan. Add the cream and toss to combine. Reduce a little to coat and add the cheese. Serve the chop on top of the gnocchi.

To learn more, visit www.gotolee.com, www.chefbensays.com.