03 Mar CABERNET FRANC PAIRING – PORK CHOP WITH MUSHROOM DEXELLE
2 rutabagas , peeled and cut into 1-inch pieces
4 tablespoons unsalted butter
2 teaspoons granulated sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter
3/4 cup (about 3) shallots, minced
1 tablespoon garlic, minced
3 pounds white button mushrooms, wiped clean, stemmed and finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground white pepper
3/4 cup Davis Estates Cabernet Franc
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
¼ cup heavy cream
½ cup chicken broth
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
Salt and pepper
1 tablespoons extra-virgin olive oil
1 bunch broccoli rabe
White truffle oil, use only a few drops per plate for garnish
In a sauce pan add rutabaga, 1 tablespoon of salt and enough cold water to cover the rutabaga. Bring to a boil then reduce to a simmer and cook until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the rutabagas with a potato masher, add butter, sugar and salt.
In a large sauté pan, melt the butter over medium-high heat. Add shallots and garlic, stirring for about 2 minutes. Add mushrooms, salt and white pepper. Continue stirring until the mushrooms begin to caramelize and all the liquid has evaporated, about 20 minutes. Add wine, soy sauce, balsamic vinegar and Worcestershire, stirring to deglaze the pan and until the liquid has all evaporated, about 5 minutes. Then add in cream and chicken broth and cook until heated through.
Season pork chops with salt and pepper. Heat 2 tablespoons oil in medium size skillet over medium-high heat until just smoking. Add pork and cook until well browned and meat registers 140 degrees, about 6 minutes per side. Transfer to platter and tent with foil to assist with the resting process.
Bring a large pot of salted water to a boil. Place broccoli rabe in water and boil for 4-6 minutes until al dente. Remove from water and allow to drain on a clean towel before using.
Plate and Garnish with a few scattered drops of white truffle oil on each plate.
Courtesy of Mark Caldwell, Executive Chef Davis Estates