Pork Chops con Pommes Purée

Stealing techniques from our Spanish and French culinary counterparts, this dish is full of protein-forward flavor with the subtle aroma of rosemary and a pop of flavor from the sherry vinegar-spiked bechamel dressing.

The Breakdown:

• 2x 2" thick Center Cut Pork Chop

• 6 Yukon Gold Potatoes

• 4oz Heavy Whipping Cream

• 4oz Unsalted Butter

• 1tblspn Fine Kosher Salt

• 1/3tspn Ground Black Pepper

• 1tblspn Sherry Wine Vinegar

• 1/4tspn Onion Powder

• 1/4tspn Truffle Powder

• 1/4 tspn Garlic Powder

• 3 Fresh Rosemary Sprigs

• 1/2 cup unbleached flour

• 1/2 cup Chardonnay (Something worth drinking)

• 1oz Olive Oil

• 1 cup water

The Fun:

1. Preheat oven to 170°.

2. In a large pot, put room-temperature water and 6 peeled potatoes on medium-low heat. Cook until fork-tender (a fork can pass through the largest potato without resistance). Once done, set potatoes aside to dry.

3. In a large pan, heat olive oil to medium heat, below smoking.

4. Take pork chops and salt evenly on both sides.

5. Using a food processor, process all potatoes with the 2oz of butter and 1/2tblspn of kosher salt. Once blended smooth, add 2oz heavy whipping cream and blend for 1 minute.

6. Once completed, put in an oven-safe bowl and set in the preheated oven.

7. Place pork chops in the heated pan, flipping every 3 minutes. Once both sides are crusted, add remaining butter and the 3 rosemary sprigs. Baste until cooked.

8. Cook until 138° internally, near the bone. Set aside to rest.

9. In the pan, with leftover butter and fond, lower heat to low and add 1/2 cup flour and stir to toast.

10. When golden, add wine and water. Whisk until a thin gravy.

11. Add remaining heavy cream. Whisk until blended evenly.

12. Once homogeneous, add sherry vinegar and whisk on low heat for 2 minutes.

13. Plate, dress, and enjoy!