Pan-Roasted Pork Chop, Sautéed
Cavolo Nero, White Bean and Corn
Waffle, with Bourbon Syrup and Sweet
Corn Relish – Elliott's on Linden
The Inspiration: "With the beautiful quality pork
from local Cane Creek Farm, you can't go wrong. The
white bean and corn waffles offer an Elliott's spin on
a southern classic."
- Mark Elliott, Owner/Chef
Pan-Roasted Pork Chop
Sautéed Cavolo Nero
Cavolo Nero is a Tuscan Kale that is grown on the
grounds of EOL. If it's not in season, you may substitute another hearty Italian vegetable, like broccoli
raab, spinach or radicchio.
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VantageSouth.com | 4200 Morganton Road, Fayetteville, NC 28303 | 910.354.1240
Pan Roasted Pork Chop – Elliott's on Linden
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Photograph by Katie Gard
(You can purchase "lollipop pork chops" at Elliott's Provision Company or at Elliott's at your convenience. EOL's pork comes from Cane Creek Farm
in Snowcamp, NC.)
Trim silver skin from the pork chop if necessary.
Marinade in chopped garlic, fresh herbs and olive oil
for at least two hours before pan roasting.
Thoroughly preheat sauté pan over medium high
heat; drizzle in a swirl of olive oil and add pork
chop, browning well on each side before placing in a
350-degree oven to roast to your desired temperature.
Restaurant tip: It makes an extra dirty dish, but it
is well worth it in terms of browning your chops and
avoiding overcrowding if you use a separate sauté
pan for each chop. If you're serving a family of more
than two, use one sauté pan and transfer each chop
as it browns to a roasting pan to finish cooking in the
oven.
