Rosemary & Garlic Pork Chop, Charred Asparagus, Seared King Trumpet Mushroom, Chili Shimeji, Fried Purple Potato, Truffle Aioli

28 INGREDIENTS • 20 STEPS • 45MINS

Rosemary & Garlic Pork Chop, Charred Asparagus, Seared King Trumpet Mushroom, Chili Shimeji, Fried Purple Potato, Truffle Aioli

Feast on a luscious rosemary and garlic pork chop, its juiciness paired with charred asparagus, seared king trumpet and chili shimeji mushrooms, complemented by crisp fried purple potatoes and lavish truffle aioli. This plate is a tapestry of rich flavors and satisfying textures that promise a gourmet experience.
Love This Recipe?
Feast on a luscious rosemary and garlic pork chop, its juiciness paired with charred asparagus, seared king trumpet and chili shimeji mushrooms, complemented by crisp fried purple potatoes and lavish truffle aioli. This plate is a tapestry of rich flavors and satisfying textures that promise a gourmet experience.
author_avatar
Next Level Chef
Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar. Stream entire seasons on Hulu.

45MINS

Total Time

Ingredients

Servings
1
us / metric
Pork Chop
Bone-In Pork Chops
8 oz
Bone-In Pork Chops
Unsalted Butter
2 Tbsp
Unsalted Butter
Fresh Rosemary
2 sprigs
Fresh Rosemary
Garlic
2 cloves
Garlic, crushed
Olive Oil
2 Tbsp
Olive Oil
Kosher Salt
1 Tbsp
Kosher Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Sauce
Shallot
1
Shallot, chopped
Chicken Stock
1 cup
Chicken Stock
Truffle Aioli
Egg
1
Egg
yolk only
Garlic
1 clove
Garlic, minced
Dijon Mustard
1/2 tsp
Dijon Mustard
Canola Oil
1/2 cup
Canola Oil
or Grapeseed Oil
White Wine Vinegar
1 tsp
White Wine Vinegar
Kosher Salt
1 tsp
Kosher Salt
Black Truffle
1
Small Black Truffle
Fried Purple Potatoes
Purple Potato
1
Large Purple Potato
peeled and cut into ¼ inch dice
Canola Oil
as needed
Canola Oil
for deep frying
Kosher Salt
1 Tbsp
Kosher Salt
Seared Mushrooms with Chili
King Oyster Mushroom
1
King Oyster Mushroom
cut in half lengthwise and scored
Dark Shimeji Mushroom
1 bunch
Dark Shimeji Mushroom
separated and trimmed bottoms
Red Fresno Chili Pepper
1/2
Red Fresno Chili Pepper, minced
Garlic
1 clove
Garlic, minced
Kosher Salt
1 Tbsp
Kosher Salt
Charred Asparagus
Asparagus
4 pieces
Asparagus, trimmed
Olive Oil
1 Tbsp
Olive Oil
Kosher Salt
1 tsp
Kosher Salt
To Serve
Black Truffle
to taste
Grated Black Truffles
Love This Recipe?
author_avatar
Next Level Chef
Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar. Stream entire seasons on Hulu.

Cooking Instructions

Hide images
step 1
For the aioli: In a mixing bowl, whisk Egg (1) yolk, Garlic (1 clove), and Dijon Mustard (1/2 tsp) together then gradually whisk in the Canola Oil (1/2 cup) until thickened and emulsified.
step 2
Add White Wine Vinegar (1 tsp) and Kosher Salt (1 tsp) to taste then grate in a teaspoon’s worth of Black Truffle (1).
step 3
For the potatoes: Pat the Purple Potato (1) dry on kitchen paper then fry in Canola Oil (as needed) in a high sided pan at 350°F for 5-6 minutes until crisp.
step 4
Remove from oil and season with Kosher Salt (1 Tbsp). Set aside.
step 5
For the asparagus: Coat Asparagus (4 pieces) with Olive Oil (1 Tbsp) and season with Kosher Salt (1 tsp) then cook on a hot griddle or saute pan for 2-3 minutes until lightly charred.
step 6
For the pork chop: preheat the oven to 350°F.
step 7
Season the Bone-In Pork Chops (8 oz) with Kosher Salt (1 Tbsp) and Ground Black Pepper (1 tsp).
step 8
In a hot cast iron pan, add Olive Oil (2 Tbsp).
step 9
Place the seasoned pork chop in the cast iron pan and sear for 2-3 minutes on each side until golden.
step 10
Add the Unsalted Butter (2 Tbsp), Fresh Rosemary (2 sprigs), and Garlic (2 cloves) and baste the pork for 2-3 minutes. Place the pork chop (in the cast iron pan) in the oven for 6-7 minutes or until just cooked through. Internal temperature should read 145 degrees.
step 11
Remove the pork chop from the pan and set aside to rest.
step 12
For the sauce: Drain most of the butter from the skillet then add the Shallot (1) and fry until soft.
step 13
Pour in the Chicken Stock (1 cup), bring to the boil and cook until reduced by half.
step 14
Strain into a clean pan and keep warm.
step 15
For the seared mushrooms: Heat olive oil in a large frying pan.
step 16
Add the King Oyster Mushroom (1) cook cut-side down for 2-3 minutes until golden.
step 17
Add the Dark Shimeji Mushroom (1 bunch), Red Fresno Chili Pepper (1/2), and Garlic (1 clove). Saute for 3-4 minutes until all the mushrooms are golden. Season with Kosher Salt (1 Tbsp).
step 18
Assembly: Carve the pork chop off the bone and cut into thick slices.
step 19
Arrange the vegetables and potatoes on the plate, top with the pork and spoon over some of the sauce.
step 20
Add a spoonful of the aioli, then top the pork and the aioli with freshly grated Black Truffles (to taste).
step 20 Add a spoonful of the aioli, then top the pork and the aioli with freshly grated Black Truffles (to taste).

RECIPES TAG

Date Night
Shellfish-Free
Dinner
Pork
Valentine's Day
top