pork

Prairie Creek Pork

Pork’s versatility can easily be translated across establishments from diners and family-style businesses to country clubs or fine-dining restaurants. Pork lends itself well to traditional cooking methods like roasting but it is also an approachable staple in many ethnic cuisines such as Hispanic, South East Asian, and Mediterranean.

Guaranteed tender pork offerings from Prairie Creek exceed expectations for any application from popular time-tested varieties like a chop to trendier cuts like a large plate roast or whole suckling pig that are perfect for communal dining. Pork allows for maximum creativity with a myriad of ingredients because it pairs so well with a vast assortment of flavors. Fresh, quality pork prepared with reverence will be appreciated for its authenticity and craftsmanship.

Pork Chops with Rösti Potatoes, Braised Red Cabbage, Poached Seckel Pears and Pear-Cider Reduction
Servings
4ea
Servings
4ea
Pork Chops with Rösti Potatoes, Braised Red Cabbage, Poached Seckel Pears and Pear-Cider Reduction
Servings
4ea
Servings
4ea
Ingredients
Poached Pears
Pear Cider Reduction
Braised Cabbage
Rösti Potatoes
Pork Chops
Servings: ea
Units:
Instructions
Poached Pears
  1. Peel a 1½-inch ring around the thickest part of 4 pears.
  2. Combine water, brandy, honey, black peppercorns, bay leaves and salt in a saucepot; heat to 180°F. Add pears and cook 15 minutes or until just tender; dice 1 pear to be added to pear-cider reduction
Pear Cider Reduction
  1. Heat apple cider to a boil in a saucepot; reduce heat and simmer 5 minutes. Whisk in Glace de Porc; add diced pear.
Braised Cabbage
  1. Cook onion in oil over medium-high heat until browned. Stir in cabbage and cook until wilted. Add broth; cover and cook 10 minutes. Stir in vinegar, salt, pepper and juniper berries.
Rösti Potatoes
  1. Cut the potatoes on a mandolin with the fine julienne blade.
  2. Heat oil and butter in a large nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, turning once; sprinkle with salt and pepper.
Pork Chop
  1. French the bone of each pork chop. Combine oil, thyme, salt and pepper; rub over pork chops.
To Serve
  1. Grill pork chop for 5 minutes per side or until the internal temperature reaches 145°F. Serve pork chop with rösti potatoes, cider-pear reduction and a pear; garnish with thyme sprigs.