Madrilenian Pork Chops

INGREDIENTS

Pomegranate Sherry Gastrique

  • 1 cup pomegranate juice

  • 1/2 cup blood orange juice

  • 1/4 cup sherry vinegar

  • 1/2 cup sugar

  • 1 tbsp Crystal Hot Sauce

  • salt

  • white pepper

To serve

  • 6 oz bone-in pork chop

  • 1 bunch rosemary

  • 1 bunch thyme

  • 1/4 cup EVOO

  • 2 oz pomegranate sherry gastrique

  • 1 cup arugula

  • 4 slices grilled peaches

  • 4 each strawberries

  • 10 each pomegranate seeds

  • herb oil

Directions

Gastrique:

  1. Combine ingredients in a saucepot over low-medium heat until a syrup-like consistency

To serve:

  1. Sous vide pork chop at 145 F with herbs and EVOO

  2. Toss peaches in herb oil, salt and pepper

  3. Grill peaches and pork chop

  4. Let rest and cut on a bias

  5. Toss arugula in herb oil and plate with peaches, strawberries and pomegranate seeds

A RECIPE FROM

NOCHI’s June ‘24 cohort produced Manolete as their pop-up capstone, crafting a menu with the essence of Spain’s rich cultural heritage.

Jessica Sigmundsson