Pork Chop w/Blueberry Gastrique
Chef Brian Funk | Reinhart Shawano
- 8 oz pork chop
- 32 oz blueberries
- 24 oz balsamic vinegar
- 24 oz sugar
- 6 oz red skin mashed potatoes
- 1 lemon
- Follow traditional recipe for mashed potatoes. Put hot mash in bowl. Grate 1 lemon into bowl of mash and mix. Place lemon mash into middle of plate. Top with pork chop and drizzle with blueberry.
- In a sauce pan, bring sugar, balsamic and blueberries along with ¼ cup water. Bring to boil, then reduce to a simmer for 20 minutes to 40 minutes until desired thickness. For plating, lay flat square plate. Lemon mash in middle, pork chops leaning together with the blueberry gastrique drizzled over both and a few dots on the plate as well.
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