With Shallot, Hazelnut, Endive
Ingredients
- 1 lb. bone-in pork loin chop, 1–1½" thick
- 1 oz. Parmesan
- 3 Tbsp. raw unblanched hazelnuts
- 1 medium shallot
- 1 large or 2 small Belgian endive
- 2½ tsp. honey, divided
- 1 lemon
- 1 small Pink Lady apple
- extra-virgin olive oil, divided
Pork
- Season pork
- Sous vide at 140 F for 1-2 hours
- Sear in very hot pan, basting with butter
Sauce
- Smash hazelnuts
- Finely chop shallot
- Cook hazelnuts with 2 tbsp olive oil over medium low heat for 3min
- Add shallots and season with salt and pepper, 2min
- Add 2 tsp honey and 1/2 lemon
- Remove from heat
Salad
- Finely slices 1 apple
- Shave 1oz parmesan into shards
- Combine with endive
- Add 1 tbsp olive oil
- Add parmesan
- Add 1/2 lemon
Serve
- Slice pork
- Plate with salad
- Sauce both!