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In Season: Arugula


June 2017


The Ingredient: Arugula

The Dish: Pan-roasted pork chop served with Parmesan gnocchi, arugula pesto, cremini mushrooms, and a pork demi-glace

The Chef: Richard Sweed, executive chef of Artisan 179


Pork Chop
1 10-ounce, center-cut pork chop
Sea salt and black pepper to taste
1-pound russet potato (a very large potato)
cup Parmesan
2 eggs
1 cup flour

Arugula Pesto
8 ounces arugula
1 cup extra virgin olive oil
cup pine nuts
6 garlic cloves
cup grated Parmesan

To Finish

2 ounces cremini mushrooms, sliced
Extra virgin olive oil, perhaps 1 tablespoon
cup pork demi-glace (recipe for stock and demi-glace follows)

Directions: Preheat oven to 350 degrees. Season pork chop with salt and pepper. Over high heat, sear pork chop on both sides, then cook in oven until it reaches an internal temperature of 165 degrees, or about 20 minutes.

Roast potato in 350-degree oven until tender, or about 30 minutes. Then peel and rice the potato and place in a small bowl. Stir in Parmesan, eggs and flour. Roll the dough-like mixture and cut into 2-inch pieces, forming the gnocchi. Bring a large pot of water to boil, then drop the gnocchi in, and cook until they float. 

In a food processor fitted with a standard blade, puree arugula, olive oil, pine nuts and garlic. Once blended, stir in Parmesan. 

While pork chop is cooking, saute cremini mushrooms over medium-high heat with a little bit of olive oil. Add gnocchi, and saute a few minutes more. To serve, place pork chop, gnocchi and mushrooms on a plate, and pour over demi-glace and pesto. Enjoy.

Pork Stock

5 pounds pork bones
8 garlic cloves
4 ounces fresh thyme
1 head celery
2 bay leaves
cup peppercorns
4 large carrots
2 large onions

Directions: Place all ingredients in a stockpot filled with water. Bring to a boil, then simmer for 4 hours and strain. To make the pork demi-glace, heat 1 cup of pork stock over medium heat, then reduce it, stirring frequently, until it coats the back of a spoon. Chicken stock can be substituted for pork stock.


This story ran in the June 2017 issue of: