Pork Chop Benedict

Preparation

Pork Chops

1. Season pork chops with salt and pepper.
2. Dredge chops in flour and shake off excess flour.
3. Heat large skillet over high heat.
4. Add oil and allow to simmer.
5. Add pork chops and develop a nice crust on 1 side.
6. Flip and cook to desired doneness.

Skillet Hoe Cakes

1. Preheat oven to 450°F.
2. Mix all dry ingredients together in medium bowl.
3. Mix all wet ingredients except clarified butter and whole butter in another bowl.
4. Add wet ingredients to dry ones and mix well; fold in clarified butter.
5. In cast iron skillet, melt whole butter over medium heat.
6. For each hoe cake, add 4-oz. ladle of hoe cake batter and cook until edges are set, 2 to 3 minutes.
7. Place in oven and cook until almost set, 3 to 4 minutes.
8. Remove from heat, flip cake over and let rest 1 minute.

Poached Eggs

1. In small pot, bring water, salt and vinegar to simmer.
2. Crack eggs individually in small bowl and poach until desired doneness.
3. Remove eggs with slotted spoon and reserve.

Tabasco Hollandaise

1. Vigorously whisk egg yolks and lemon juice together in stainless steel bowl until mixture is thickened and doubled in volume.
2. Place bowl over saucepan containing barely simmering water (or use double boiler); the water should not touch bottom of bowl.
3. Continue to whisk rapidly.
4. Slowly drizzle in melted butter and continue to whisk until sauce is thickened and doubled in volume.
5. Remove from heat; whisk in cayenne and salt.
6. Cover and place in warm spot.

Plating:

1. For each serving, place 1 Skillet Hoe Cake in center of plate and top with 1 Pork Chop.
2. Top pork chop with 2 Poached Eggs.
3. Ladle 2 oz. of Tabasco Hollandaise over eggs.
4. Garnish with chopped chives and freshly cracked pepper prior to serving.