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Pan Seared and Roasted Kurobuta Pork Loin Chops
with Succotash and Twice Cooked Eggplant
An O’ahu, Hawaii native, Chef Peter Pahk began his career as an apprentice in Waikiki. After receiving training in French cuisine, he worked at local restaurants where he added gourmet seafood and Continental cuisine to his repertoire.
His formal education took place at Syracuse University, and at the Culinary Institute of America in Hyde Park, New York. Upon graduating from CIA, Chef Pahk embarked upon his career with The Ritz-Carlton Hotel Company in 1984 as executive sous chef.
While there, he established an impressive following for his Asian-influenced California cuisine. Transferring his West Coast talents to Atlanta in 1994, he was also in charge of The Ritz-Carlton, Atlanta Culinary Arts School, which was held annually.
In 1993, Chef Pahk was named “America’s 2000,” an award given to outstanding chefs of North America. In 1994 he was honored with an invitation to cook the New Year’s Eve Dinner for the members of The James Beard Foundation in New York.
In 1997, Chef Pahk joined the Silverado Resort and Country Club in Napa Valley as the Executive Chef. This is a four diamond resort with three dining facilities plus the most sought out conference services and catering facility in Northern California. It also hosts 1,200 private members on 1,200 acres of golf and tennis activities.
Ingredients:
4 each Kurobuta Pork Loin Chops
¼ cup Freshly Shucked Corn Kernals
4 oz. Diced Red Pepper
4 oz. Diced Cabbage
4 oz. Diced Yellow Pepper
4 oz. Dice Red Onion
2 strips Smoked Bacon-Blanched & Diced
½ Cup Heavy Cream
1 oz. Glace de Viande (optional)
1 oz. Glace de Viande (optional)
2 each Japanese Eggplant cut in half lengthwise
Chiffonade Scallion, Chives & Dill Sprig
Preparation:
Preheat oven t o 350*F. Season both sides of Pork Chops with Salt and freshly ground pepper and sear in sauté pan until golden brown on both sides. Put in 350*F oven and roast for 10-12 minutes or until 140*F internal temperature is reached. Reserve in warm place (save pan juice as well).
Saute bacon until crispy. Remove bacon-reserve. Keep bacon fat to sauté the rest of the ingredients. Add the rest of ingredients to pan and cook for 1 minute. Add cream and Glace de Viande. Reduce to sauce consistency. Keep warm.
Saute eggplant in oil until golden brown and deep fry for 1 minute in peanut oil. Drain, pat dry and season with salt and pepper. Reserve.
To Assemble:
Spoon Succotash in center of plate; crisscross eggplant on top of succotash.
Remove meat from bone of chop. Place bone on eggplant, slice meat and arrange around bone. Garnish with scallions, chives and dill sprig.
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