serves 2
Ingredients
2) 6-8 oz. pork chops
1 TBLS Maui onion Furikake
1 TBLS garlic Furikake
2 oz. evoo
1 large russet potato
1 shallot thinly sliced
½ cup chicken broth
½ cup heavy cream
1 TBLS diced apple wood smoked bacon
1 oz. butter
2 oz. grated parmesan cheese
Small to medium sized oven safe casserole dish
Procedures for the chops
Preheat oven to 450 degrees
1. Mix the onion and garlic Furikake with 2 oz. evoo and cover the chops completely and let marinate for at least 6 hours.
2. Sear the chops in a sauté pan on both sides the transfer to a roasting pan, put in the oven for 10-15 minutes (the internal temperature should be 150 degrees.
Procedures for the potato
1. Peel the potato, cut in half, and slice into ¼ inch pieces. Place in a buttered casserole dish.
2. Add the sliced shallot, chicken broth, salt and pepper. Put in the oven until the broth is reduced to a glaze then add the cream and return to the oven until the potatoes are tender.(approx. 30-40minutes)
3. Finish with parmesan and shiso Furikake.
4. Place desired amount of potato on plate and place the pork chop on top.