Kurobuta Pork Chops With White Bean Puree And Ham Hock Jus

Directions

1. White Bean Puree: In a large saucepan, combine the beans, onion, carrot, garlic and bouquet garni. Cover with water or possibly stock, bring to a boil and simmer till very tender, about 30 min. When the beans are tender, remove the vegetables and bouquet garni and drain the cooking liquid, reserving about one-third c. for pureeing.
2. While the beans are still warm, puree them in a food processor, adding cooking liquid as needed, the lemon juice and extra virgin olive oil. Puree till smooth. Season with the roasted garlic puree and salt and pepper to taste.
3. Salsa Verde: Using a mortar and pestle, grind the lemon zest, anchovy and garlic into a smooth paste. Add in salt and pepper to taste.
4. Thoroughly mix the parsley, mint, chives and basil leaves in a bowl and gradually add in the mixed herbs to the mortar.
5. Continue to add in the herbs and alternate with a stream of oil till all the herbs are incorporated and the sauce is emulsified.
6. Ham Hock Jus: Place the ham hock, bacon, onion and thyme in a stockpot and cover with the chicken stock. Simmer till the stock is reduced by two-thirds, to about 1 1/2 c.. Strain and set aside.
7. Pork Chops: Heat a large, heavy skillet till very warm. Add in the butter and oil to the pan, followed by the pork chops and the thyme (do in batches if necessary). Sear the pork on one side till well browned, about 2 to 3 min. Turn and sear the other side for 1 minute.
8. Finish the pork by cooking it in a 400-degree oven for about 6 to 10 min for medium, depending on the thickness of the cut. Remove the meat from the pan and allow to rest for 5 min before serving.
9. To serve, place about one-half c. of bean puree in the center of each plate. Place a pork chop on top of the beans. (If serving with greens, arrange them around the pork chops.) Ladle one-fourth c. of hot ham hock jus around the outside and then drizzle a Tbsp. of the salsa verde over the jus.
10. This recipe yields 6 servings.