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Espresso Rub Pork Chop, Bourbon Caramel Sauce, Kumato Tomatoes & Point Reyes Blue Cheese

Espresso Rub Pork Chop, Bourbon Caramel Sauce, Kumato Tomatoes & Point Reyes Blue Cheese

Chef Wayne Elias shows you how to prepare a savory pork chop recipe.
Ingredients for Espresso Rub
  • ½ cup finely ground espresso coffee
  • ½ cup of brown sugar
  • ½ teaspoon ginger powder
  • ½ teaspoon allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
Ingredients for Bourbon Caramel Sauce
  • 1 cup of white sugar
  • ½ cup of manufacturing cream
  • 2 ounces of bourbon
  • Pinch of kosher salt
Ingredients for Pork Chops
  • 4 Frenched Pork Chops 10 ounces each
  • ½ pound of watercress or 8 ounces of
  • 8 Kumato Tomatoes or 12 Cocktail Tomatoes or Vine Ripened
  • 1 tablespoon of EVOO
  • 4 ounces of Point Reyes Blue Cheese


Directions:
Recipe Courtesy Chef Wayne Elias


1. For the rub, mix all the dry ingredients together and place on a plate.


2. Take each pork chop and dredge in the rub mixture on each side.


3. Heat a saute pan with the oil and cook each pork chop for 1 minute on each side. Then transfer to a pre-heated oven at 350 degrees, and cook for about 8 minutes until medium temperature (about 135 degrees internal temp).


4. While the pork is cooking, prepare the bourbon caramel sauce.


Bourbon Caramel Sauce:
1. Take a sauce pan, and place the white sugar in it. On medium heat, melt the sugar, stirring occasionally with a wooden spoon.


2. Keep a close eye on this until the sugar is all melted and has a caramel color. Then add the bourbon and cook for another minute.


3. Remove from the heat, add the cream and then cook for another 2 minutes -- stirring constantly. Then remove from heat and keep warm.


Pork Chop:
1. When the pork chops are done, place them on the cutting board and allow them to rest for 5 minutes.


2. Slice them on an angle and place on the dinner plates.


3. Then butterfly 2 tomatoes for each plate and place them on top of the watercress or sprouts layered with a piece of the Pt Reyes blue cheese on top. Drizzle with EVOO .


4. Then drizzle the bourbon caramel sauce on top of the pork and a little bit on the tomatoes.


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