Pork chop with green asparagus, morels, confit potatoes, and black Kampot pepper

Ingredients

  • 250–300 g pork chops with bone
  • 6 pcs green asparagus
  • 6 pcs potatoes
  • 50 g morels
  • 50 ml meat demi-glace sauce
  • 50 ml cream
  • 10 leaves wild garlic
  • lard
  • Fleur de sel
  • Black Kampot pepper

Procedure

1. Cut the potatoes into 6 equal pieces and confit them until soft in lard.

2. Season the pork chop with salt and black Kampot pepper.

3. Place on a heated grill and grill each side for about 10 minutes, infusing the aroma by adding several leaves of wild garlic.

4. Meanwhile, sauté the morels, pour in demi-glace and cream, and simmer for a few minutes. Season with salt and black Kampot pepper.

5. 2 minutes before the meat is done, add the green asparagus to the grill and grill for 1 minute on each side.

6. Remove the pork chop from the grill, add the confit potatoes that you previously took out of the lard, and pour the morel sauce over. Garnish with grilled green asparagus and fresh wild garlic leaves.

 

Enjoy your meal!

Author: Ondřej Hutník

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