Pork Chop

SAVORY

Oct 24

Brown Butter, Sherry Vinegar, Garlic, Red Chile, Parsley

Chef Christian Truong of Si! Mon | Venice, CA

“I chose to do this dish because it’s what I personally eat all the time. Los Angeles is still warm with summer produce so the addition of the peaches in the warmed brown butter sauce just sounded on point. The brown butter is nutty in aroma. The Sherry Vinegar from Spain brightens all of the ingredients in the dish while adding a rich oakiness.” - Chef Christian Truong

INGREDIENTS

Brown Butter:
3 ounces butter
1 tablespoon minced shallot
1 tablespoon minced garlic
2 tablespoons Sherry Vinegar from Spain
1 tablespoon brown sugar
1 tablespoon chopped parsley
2 teaspoons kosher salt
1 teaspoon red chile flakes

To Assemble and Serve:
Pork chop
Kosher salt
Neutral oil
Sliced peaches
Chopped parsley
Red chile flakes
Sherry Vinegar from Spain

METHOD

For the Brown Butter Sauce:
In a small pot over medium heat, add butter. Cook until butter is lightly browned, stirring occasionally to prevent burning. Remove from heat and let sit until golden brown and aromatic. Add garlic and shallots. Return pan to low heat and cook 3 minutes. Add remaining ingredients. Taste and adjust seasoning with salt if needed. Reduce heat and keep warm.

To Assemble and Serve:
On a work surface, generously season pork with salt. Let sit 30 minutes. In a sauté pan over medium flame, heat oil. Once oil is hot, add pork and cook 3 minutes, or until golden brown. Using tongs, flip pork and cook additional 30 seconds. Reduce heat and continue to cook pork until internal temperature of the pork reaches 145°F. Using tongs, remove from pan and let rest. Transfer pork to a serving plate. Top pork with peaches. Spoon Brown Butter over top. Garnish with parsley. Finish with a sprinkle of chile flakes and a drizzle of Sherry Vinegar from Spain.

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