Cobblestone chef shares recipe for Jack & Coke Pork Chop

You may like ‘Jack & Coke’ as a beverage, but what about for dinner? That’s right. We’re talking as a full meal…. in a Pork Chop!

Jeremiah Clark, Executive Chef of Cobblestone, shows us how it’s done!

Jack & Coke Pork Chop

2 pork chops

Salt

Whiskey

Coke Syrup

Season chops heavily with salt. Sear on high heat for 1 minute per side. Remove from heat. Rinse with whiskey. Return to pan and sear for another minute per side. Remove from heat. Rinse with coke syrup. Return to pan and sear for another minute per side. If needed, finish cooking in oven until desired temperature. Rest for 5 minutes before serving.

Sweet Potato

1 sweet potato, diced

2 T herb butter

Salt and Pepper to taste

Deep fry diced sweet potato at 350 until golden brown. Refrigerate until chilled. Heat herb butter over medium heat and add cooked potatoes. Heat through and season with salt and pepper. Keep warm until ready to serve.

Chili Vinaigrette

1 egg yolk

1 t chili paste

2 T pickled ginger

1 cup vegetable oil

Salt and Pepper

In a food processor, add egg yolk, chili paste, and pickled ginger. Puree for 1 minute. Slowly stream in oil to emulsify. Season.

To Finish:

1 fennel, shaved

1 smoked peach, sliced

1 T scallion

Plate sweet potatoes underneath pork chop. Toss fennel, peach slices, scallion, and 1 T chili vinaigrette in a bowl and place on top of pork chop. Drizzle vinaigrette around plate.

To learn more, visit:www.Cobblestonez.com

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