Ingredients

  • 1 4-oz. Pork Chop
  • ¼ tsp. ground cumin
  • Salt and pepper, to taste
  • 2 oz. distilled vinegar (for poaching water)
  • 2 whole eggs
  • 3 oz. Roasted Garlic Yogurt (recipe to follow)
  • 3-4 mint leaves (tops)
  • 4-5 parsley leaves
  • 2 chives (cut into 1-inch-long pieces)
  • 1½ oz. Chili Oil (recipe to follow)
  • ½ lemon, juiced

Roasted Garlic Yogurt:
Yield: 2 cups

  • 1 head (bulb) of garlic
  • 1 Tbsp. extra virgin olive oil
  • 1½ cups Greek yogurt
  • 1 Tbsp. freshly squeezed lemon juice
  • Salt, to taste

Chili Oil:
Yield: 1 cup

  • 2 tsp. chili flakes
  • ¼ tsp. paprika
  • 1 cup extra virgin olive oil
  • ¼ tsp. salt

Details

Pork Chop brands offered: Farmland, Farmland Chop Shop

Product:

Pork Chops

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Season pork chop with cumin, salt and pepper.
  2. Boil 3 cups water with distilled vinegar and salt in small sauce pot.
  3. On grill over high heat, grill pork chop on both sides to medium or medium-well.
  4. While pork chop is grilling, begin poaching eggs until whites are set and yolk is still runny.
  5. Spread Roasted Garlic Yogurt onto plate and top with pork chop and poached eggs.
  6. In small mixing bowl, toss fresh herbs with ½ oz. Chili Oil, lemon juice, salt and pepper.
  7. Top pork chop with herb salad.
  8. Drizzle remaining Chili Oil around plate.

Roasted Garlic Yogurt:

  1. Peel a couple layers of skin off garlic head.
  2. Trim top of head to expose garlic cloves.
  3. Pour olive oil into garlic head.
  4. Wrap in foil.
  5. Bake garlic in a 400°F oven for 35 to 40 minutes or until garlic is golden brown and soft.
  6. Remove from oven and allow to cool.
  7. Remove roasted garlic cloves from skin, reserving any extra oil from garlic.
  8. Put garlic and oil into food processor with remaining ingredients and blend until smooth.

Chili Oil:

  1. In sauté pan over medium heat, toast chili flakes and paprika for 30 to 40 seconds until it becomes aromatic.
  2. Add olive oil and salt to pan and heat to approximately 180°F.
  3. Remove oil from pan and allow to cool.