Pork Chop Contadina
Pork Chop Contadina
At Il Mulino Prime, the Il Mulino restaurant group’s newest Manhattan restaurant, the pork chop Contadina created by executive chef Michele Mazza is made with cherry pepper, mushroom, and onion sauce. It’s the perfect marriage of meaty pork and spicy peppers for a dish that satisfies cravings for both heartiness and heat.
Servings
1
Ingredients
- 14 ounce center cut prime pork chop
- sea salt
- cracked black pepper
- olive oil
- 2 ounce olive oil
- 1 ounce onions, julienne
- 1 tablespoon hot cherry peppers, julienne, plus one whole for garnish
- 2 ounce jumbo shitake mushrooms
- 1 1/2 ounce silver dollar mushrooms
- 1 ounce oyster mushrooms
- 1 ounce fresh porcini mushrooms
- salt and freshly ground black pepper
- herbs, for garnish
Directions
- Sprinkle the pork chop with salt and pepper, then brush with olive oil, and cook on a hot grill to desired temperature, no less than medium.
- In a sauté pan, heat the olive oil, then add the onions and cook for 1 minute, then add the cherry peppers and cook for another minute. Finally, add the shitakes, silver dollar mushrooms, oyster mushrooms, and porcinis, and toss continually.
- Season with salt and pepper. Cook until the mushrooms are soft but not mushy.
- Spoon ⅓ of the mushroom mix on the bottom of the plate, place the pork chop on top, then spoon the rest of the mushroom mix on top.
- Garnish with a sprig of your favorite herb or chopped parsley and a whole cherry pepper.