By Michael Psilakis
6-bone rack of pork chops, chined, untrimmed of fat, tied with butchers
twine between each rib
6 farm eggs
Salt & pepper
4 cloves of garlic
½ Cup of red wine vinegar
- 1 tsp dry oregano
- 1 Tb. Dijon mustard
- 1 Cup mountain gorgonzola cheese or Roquefort
- Extra-virgin olive oil
- 4 slices of double-smoked bacon cut into lardoons, rendered, fat
- 2 bunches of frisee
- 2 Tb. pickled mustard seeds
- 20 pickled red pearl onions
Preheat an oven to 350 degrees.
Season rack with salt, pepper, fennel pollen and sear in a hot pan so
it’s brown on all sides. Transfer to a roasting pan and roast in the oven for
about an hour, until rare.
To make the dressing for the frisee, combine garlic, shallot, vinegar,
mustard, ½ cup gorgonzola and oregano in a food processor and puree until
smooth. Slowly stream in 1 cup of Extra Virgin olive oil and rendered bacon fat to emulsify. Set
Remove the rack from the oven and let it rest for at least 30 minutes.
Cut the rack into individual chops, brush each chop with evoo, season on both
sides with salt and pepper and place onto a hot grill. For medium, grill for
approx. 2 minutes on each side.
In a mixing bowl combine frisee, lardoons, pickled mustard seeds, pickled
red onions and remaining gorgonzola and toss with vinaigrette.
Fry eggs sunny side up, seasoning with salt and pepper. Place egg over pork chop and garnish with frisee
salad on the side.
Address: 206 East 58th St., btwn. 2nd & 3rd Aves.
Until we eat again,
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