Kurobuta Pork Chop

We are cooking with Newport Restaurant Week and Chef Dan from The Black Pearl. We're making Kurobuta Pork.

Sauce Vaucluse

½ cup Port Wine
¼ cup Shallot –minced
3-4 ea. Mushrooms -chopped raw
¼ cup Chicken Glace
¼ cup Demi-Glace
¼ cup Heavy Cream-reduced
Roux as needed
¼ cup Truffle peelings

Directions:
Combine first four ingredients in saucepan and reduce by ¾ .

Add the two glaces and cream; bring to a boil. Strain into another pan and thicken slightly with roux. Add truffles and smooth and chop with stick blender.

Serves 4-6

Kurobuta Pork Chop

4 ea. Kurobuta Rib Chop
2 tbs. Oil
t/t Salt and White Pepper
2 tbs. Dijon Mustard
2 tsp. Chives- fine chop
¼ cup Panko Crumbs
2 tbs. Clarified Butter

Directions:
Season and sear on both sides in hot sauté pan with oil. Par bake about 6-8 min. in 425 oven.

Top each chop with mustard, chives, panko, and butter, return to oven until slightly brown. Serve with sauce underneath chop.