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Chef Mark Ladner of del Posto – New York, NY
Chef Mark Ladner
Del Posto
85 10th Ave
New York, NY 10011
(888) 534-5137
   

Slow Cooked Pork Chops in Whey
Chef Mark Ladner of del Posto – New York, NY
Adapted by StarChefs.com
June 2007
Yield:8 Servings

Chef Mark Ladner demonstrates Low Temperature Cooking

Chef Mark Ladner demonstrates Low Temperature Cooking

Step 1: Season pork and cover with whey.
Step 2: Cook in CVap® oven set to 150˚F for 2 ½ hours.
Step 3: Wrap each chop with prosciutto and finish on a grill.

CVap® Advantage

  • Increased moisture retention
  • Concentrated flavor retention
  • Precise cooking temperatures
  • Enhanced textural quality

INGREDIENTS

1 (5-pound) bone-in pork loin, frenched
1 gallon fresh cow’s milk whey
8 slices Prosciutto di Parma, 24 month aged
8 spring onions, cut in half lengthwise
1 cup aceto balsamico
1/2 cup extra-virgin olive oil
8 ounces Parmigiano Reggiano, 24 month aged
Kosher salt
Black pepper
2 bunches broccoli rabe

METHOD

Chef Mark Ladner of del posto  on StarChefs.comFor the Pork:
Preheat CVap® to 150˚F, and preheat a grill. Liberally season the pork loin with salt and pepper, transfer to a hotel pan and cover with whey. Place in the CVAP® for 2 ½ hours, or until it reaches an internal temperature of 140˚F.  Baste periodically. Remove the loin from the oven and cut into 8 chop portions. Reseason each chop with salt and pepper, and loosely wrap each bone with a slice of prosciutto. Place each chop briefly on the grill warming through.

For the Onion:
Preheat a convection oven to 450˚F. Place the onions in a cold sauté pan and season with salt and pepper. Add the aceto balsamico, extra-virgin olive oil and 1 cup of water. Transfer to the oven and cook until the onions are completely tender and the skins are blistered and blackened. Discard the skins and reserve the cooking liquid for garnish.

For the Parmigiano Reggiano:
Place the Parmigiano in a robocoupe or food processor and pulse until pebble-size pieces form. Transfer the pieces to a dehydrator.  Set to 140˚F and cook for 24 hours. Cool and mix with 20% of its volume in coarse salt.

For the Broccoli Rabe:
Preheat a griddle or plancha. Cut 1.5” long batons of broccoli rabe. Season with salt, pepper, and extra-virgin olive oil and char on the plancha.

To Assemble and Serve:
Place one grilled pork chop on a plate with 3 pieces of broccoli rabe and half of a spring onion. Sprinkle the eye of the chop liberally with the dried parmigiano mix and drizzle the plate with a tablespoon of the onion liquid.

 

 

 
 
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