IngredientsYields: 4 servings
- 2 ¼ TBS olive oil
- 1 TBS sugar
- ½ cup brown Chicken Broth
- 8 oz shiitake-stemmed & cut in half
- 24 small pearl onions, peeled
- 15 clove garlic blanched
- 24 asparagus tips
- 2 slices rindless bacon,
- 4 pork loin chops, 1 ½” thick-get center cut
- 12 ounces small round red-skinned potatoes, quartered, rinsed and patted dry
- Rosemary sprigs for garnish
- 1 cup white wine (no vermouth)
- 1 ½ cups brown chicken stock
- ¼ tsp cracked pepper
- ¼ tsp finely minced fresh rosemary needles
- 2 TBS finely sliced fresh chives
Combine ½ tablespoon of the olive oil, the sugar, and onions (in one layer) in a sauté pan. Add ½ cup of the broth, season with salt and pepper, and bring to a simmer. Cover, and cook for 20-to 25 minutes, or until the onions are tender and coated by a syrupy liquid. Set aside. Heat ¼ tablespoon of the olive oil in a small sauté pan and sauté the blanched garlic over medium-high heat for 2 to 3 minutes, or until tender and golden brown. Season with salt and pepper, and set aside. Heat ½ tablespoon of the olive oil in a clean sauté pan and sauté the mushrooms over medium heat for about 5 minutes. Remove from the heat, season with salt and pepper, and set aside. Bring a small saucepan of salted water to a boil and blanch the asparagus tips for 3 to 5 minutes, or until tender. Drain and refresh in ice water. Drain again and set aside. Place the bacon in a large sauté pan or skillet and sauté until crisp. Drain on paper towels.
Heat ½ tablespoon of the olive oil in a sauté pan. Season the pork chops with salt and pepper and sauté over medium high heat for 6 to 7 minutes on the first side, until golden. Turn the pork chops over, reduce the heat to medium, and cook for another 6 to 7 minutes, or until just cooked through but not dry. Transfer to a serving platter, cover loosely with aluminum foil, and keep warm.
Pour out the fat from the sauté pan and return it to high heat. To prepare the sauce, deglaze the pan with the vermouth and reduce until almost dry. Add the remaining 1 ½ cups of broth, the rosemary, and pepper, and reduce to 1 cup. Adjust the seasonings if necessary and add the chives. Keep warm.
Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the potatoes and sauté for 15 minutes, or until tender, brown, and slightly crisp.
Add the reserved onions, garlic, mushrooms, asparagus, and bacon to the potatoes, and lower the heat to medium. Toss gently and adjust the seasonings if necessary. Spoon the vegetable mixture over and around the chops. Garnish with the rosemary springs, and serve with the sauce on the side.