• 1 cup grapeseed oil
  • 1/4 lb. Italian parsley
  • 1/2 tsp, kosher salt
  • 1/4 tsp, ground pepper
  • 2 whole lemons, juiced
  • 6 Pork Chops
  • 2 large green tomatoes, sliced 3/8” thick
  • 1 lb. fresh spinach
  • 1/2 cup liquid egg with citric acid
  • Fresh lemon juice
  • 2 oz. hot sauce
  • 1 Tbsp. white vinegar
  • 2 tbsp. whole salted butter
  • 2 Honeycrisp apples, peeled, cut to desired thickness
  • 2 shallots, julienned
  • 2 large duck eggs (substitute: extra-large brown eggs)
  • 1 cup rendered pork fat



Pork Chops

Meal Course:


Dish Type:



  1. For marinade, mix together grapeseed oil, parsley, salt, pepper and fresh lemon juice.
  2. Debone pork chops, pat dry and then marinate for 1 hour.
  3. Grill or sear green tomatoes for 3 minutes on each side. Keep warm.
  4. Sauté spinach and apples for 2 minutes. Season and keep warm.
  5. Simmer small pot of water; place mixing bowl over water.
  6. For hollandaise, add liquid egg to bowl. Slowly drizzle clarified pork fat and mix with whisk until incorporated.
  7. Season with fresh lemon juice and hot sauce.
  8. Remove bowl and add white vinegar.
  9. Season pork chops and sauté them until cooked through. Keep warm.
  10. Place 1 pork chop on each plate.
  11. Place green tomato on top of pork, then sautéed spinach and apple and then poached egg on top.
  12. Pour 1 Tbsp. pork-fat hollandaise on each.