Grilled Pork Chop with Roasted Red Pepper Risotto, Baked Tomato, Seasonal Vegetables & Gorgonzola Demi-Glace

Ingredients

14 oz Center Cut Frenched Pork Chop
1/2 6x6 Tomato
4 oz Roasted Red Pepper Risotto
2 oz Crumbled Gorgonzola
3 oz Demi-Glace
2 oz Julienne Red, Green & Yellow Peppers
2 oz Julienne Carrots
3 oz Unsalted Butter
Salt & Pepper
2 oz Heavy Cream
2 oz Chicken Stock (Base)
1 Piece Rosemary Sprig
2 oz Spinach (cooked)
2 oz Shredded Parmesan
1 oz Roasted Red Peppers

Servings

Directions

Grill pork chop. Finish in oven at customer’s temperature request.
Top ½ Tomato w/ Gorgonzola Cheese and bake approx. 3 minutes in 350 degree oven.
Cook Risotto w/ heavy cream, chicken stock and roasted pepper and season w/ parmesan cheese.
Sauté peppers, carrots and spinach in butter and season.
Heat Demi-Glace w/ Gorgonzola Cheese.
Plate and garnish w/ Rosemary Sprig.

Ferraro Items

4806205 - Steer Ridge 14 oz Pork Chop
0000093 - 6x6 Tomato
5160520 - Roasted Red Pepper Risotto
0800060 - Crumbled Gorgonzola
5240008 - Demi-Glace
0000110, 0000006, 0000029 - Julienne Red, Green & Yellow Peppers
0000137 - Julienne Carrots
0920163 - Unsalted Butter
0960925 - Country Brand Heavy Cream
5220506 - Chicken Stock
0000208 - Rosemary Sprig
0000215 - Spinach
0800095 - Country Brand Shredded Parmesan
100287N - Roasted Red Peppers

Bon Appétit!