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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.

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45MINS
Total Time
Ingredients
Servings
1
us / metric
Pork Chop

8 oz
Bone-In Pork Chops

2 Tbsp
Unsalted Butter

2 sprigs
Fresh Rosemary

2 cloves
Garlic, crushed

2 Tbsp
Olive Oil

1 Tbsp
Kosher Salt

1 tsp
Ground Black Pepper
Sauce

1
Shallot, chopped

1 cup
Chicken Stock
Truffle Aioli

1
Egg
yolk only

1 clove
Garlic, minced

1/2 tsp
Dijon Mustard

1/2 cup
Canola Oil
or Grapeseed Oil

1 tsp
White Wine Vinegar

1 tsp
Kosher Salt

1
Small Black Truffle
Fried Purple Potatoes

1
Large Purple Potato
peeled and cut into ¼ inch dice

as needed
Canola Oil
for deep frying

1 Tbsp
Kosher Salt
Seared Mushrooms with Chili

1
King Oyster Mushroom
cut in half lengthwise and scored

1 bunch
Dark Shimeji Mushroom
separated and trimmed bottoms

1/2
Red Fresno Chili Pepper, minced

1 clove
Garlic, minced

1 Tbsp
Kosher Salt
Charred Asparagus

4 pieces
Asparagus, trimmed

1 Tbsp
Olive Oil

1 tsp
Kosher Salt
To Serve

to taste
Grated Black Truffles