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Referred to as the Black Angus of pork, the Duroc breed are red pigs that originated in Africa and has been cultivated in the U.S. since the early 1800s. The pork is known for its superior flavor, texture, and tenderness. Sauce Robert is a classical French pan sauce described in Auguste Escoffier's Cookbook and The Guide to the Fine Art of Cookery (Recipe #31). As documented by Escoffier, Mustard has traditionally been a compliment to pork. This sauce is made from the Fond from the pan, along with White Wine and Veal stock, and finished with Mustard, creating a robust compliment to the Pork Chop.
The reason we brown meat, or The Mailliard Reaction defined: Pan Roasting is a cooking technique where the meat is seared in a skillet on the stove top to brown, creating the Mailliard Effect, and then finished in the oven to finish cooking. In 1912, the French nephrologis Dr. Louis Maillard researched and wrote a paper on the interaction between proteins and sugars, which in the culinary world has become known as the Maillard Reaction. Referred to as the “The Browning Reaction,” the Maillard Reaction really should be called “The Flavor Reaction,” as the combination of amino acids (specific to the type of meat) and sugars – glucose, dextrose, ribose, etc. – creates compound flavor molecules that appear brown. These combinations are unique which is why pork smells and taste distinctly different than steak. [Note: the Maillard Reaction occurs anytime protein is browned and not just through sauteing, but also grilling, broiling, roasting, or similar cooking techniques.] It is these flavor compounds that form the foundation, or Fond, for the Sauce Robert.
Mustard Greens are sauteed briefly in a pan and then reduces with stock for several minutes to glaze the greens. The greens are finished with pickled shallots and mustard seeds. The fingerling potatoes simply go into the oven and are roasted for 20 min.
The salad add-on is a Lentilles du Puy Salad with Goat Cheese, Pecans, and a Lemon-Dijon Vinaigrette. Lentilles du Puy are green legumes from Southern France that are larger than ordinary lentils with both a refined taste and texture. French lentils take less time to cook and have a slightly flinty taste, earthy with a slight mineral edge, exuding the Terroir of the French countryside. Le Puy is a protected AOC (Appellation d'origine contrôlée), meaning the term may only be used to designate lentils that come from the region of Le Puy-en-Velay in France.
Time to Cook: 30 min.
Cook by Day: Monday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepared.
Items included (serves 2):
Duroc Pork Chops
Sauce Robert (shallots, Veal Stock, Mustard)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Milk, Tree Nuts. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items:
Double the Protein
Lentilles du Puy Salad with Goat Cheese, Pecans, and a Lemon-Dijon Vinaigrette
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