Grilled Berkshire Pork Chop with Corn and Crab “Risotto”

Adapted by StarChefs.com
August 2008
Yield: 4 Servings

INGREDIENTS:

Fish Fumet
½ onion, choped
½ celery stalk, chopped
½ clove garlic, halved
1 cup vermouth
1 cup fish stock
½ bunch fresh thyme, picked from stem
½ bunch fresh tarragon
1 bay leaf
½ teaspoon red pepper flakes
1 cup heavy cream
Corn and Crab Orzo “Risotto”
4 corn husks
2 quarts cooked orzo pasta
1 pint fish fumet (from above)
½ cup parmesan cheese, grated
1 pint jumbo lump crab meat
½ cup butter, small diced
salt
To Assemble and Serve
4 corn cobs (from above)
4 14-ounce Berkshire pork chops, frenched
4 tablespoons white truffle oil
4 pinches chopped chives

METHOD:

For the Fish Fumet:

In a saucepot, sweat vegetables and add vermouth. Let vermouth reduce for 10 minutes. Add stock and let reduce for 10 minutes. Add fresh herbs, bay leaf, red pepper flakes and heavy cream. Let reduce for 10 minutes. Strain through a fine strainer and adjust seasoning with salt and pepper.

For the Corn and Crab Orzo:

With a paring knife, cut along the husk from top to bottom. Open husk so corn is exposed, and pull corn from husk leaving husk intact. Discard hairs and cut corn from cob. Save husk for presentation. In a large sauté pan, combine corn, orzo and fish fumet. Let simmer until mixture is thick and creamy. Add cheese, crab and butter. Continue cooking until all ingredients are hot and well incorporated.

To Assemble and Serve:

Preheat oven to 450°F. Blanch corn husk in boiling water until hot. Dry husk and reserve for plating. Grill or sauté pork chops on both sides until nicely caramelized. Finish in oven for 10 minutes to cook to medium. Fold chives and truffle oil into risotto. Spoon risotto into corn husk. Serve pork chop over corn and crab risotto.