Peach Glazed Pork Chop 1 Serving Chef's Roll, Chef Mikel Anthony | 📷 Chef's Roll

Ingredients for Peach Glaze:

• 1 cup The Perfect Puree White Peach Puree, thawed
• 5-6 cloves Garlic, sliced lengthwise
• 1 tbsp. Sherry vinegar

Method for Peach Glaze:

1. Pull the pork chop(s) approx 4 minutes before the desired temp is reached. Set on a rack.
2. Saute garlic for 1 minute and add in peach puree and sherry vin. Let emulsify and stir on medium-low heat for 1 minute.
3. Add back in pork chop(s) and baste for 2-3 minutes.
4. Rest before slicing. For a 2-inch pork chop, let rest for 7-10 minutes before slicing.

Ingredients for Tamarind Demi:

• Demi
• The Perfect Puree Tamarind Puree, thawed
• Butter

Method for Tamarind Demi:

1. Bring Demi up to temp in a small pot.
2. Add in the desired amount of The Perfect Puree Tamarind Puree.
3. Add a knob of butter and stir to emulsify.

Ingredients for Pomme Puree: 

• 4-5 ea. Russet potatoes, peeled and cubed about 1 inch
• Cold water to cover
• 8 oz. Butter
• 1 cup Cream
• Saint Agur cheese

Method for Pomme Puree:

1. Add potatoes and cold water to a pot. Add a touch of salt. Bring to a boil and reduce to a simmer. Cook until tender.
2. Run through a food mill to get a fine product.
3. Bring butter and cream to a scolding point (Hot where steam begins to start). Slowly incorporate into the potatoes until desired consistency. Add more cream if needed/desired.
4. While still hot, break up Saint Agur cheese and fold it into puree. Be mindful of how funky you want it. Taste as you go.