MARKSBURY FARM PORK CHOP FROM BOUQUET
Make Chef Stephen Williams’ delectable creation at home with these steps
One of Cincinnati residents’ favorite dishes at Bouquet is the Marksbury Farm Pork Chop, featuring sweet potato spaetzle, braised cabbage and rye crumbs. You can make Chef Stephen Williams’ delectable creation in your own home with these steps.
- 3 cups purple cabbage, sliced thin
- 1 tbsp oil
- 1 tbsp mustard
- 1 tsp onion powder
- 1 cup beer
- salt to taste, plus an extra pinch
In a hot pan, add oil. Once oil is hot, add cabbage, onion powder, mustard and a pinch of salt. Sweat until cabbage starts to get soft, about 10 minutes. Add cup of beer and allow to cook away completely while stirring occasionally. Allow to cool and set aside.
4 slices day-old rye bread
Preheat oven to 350 degrees. Cook rye bread in oven until deep golden, about
12 minutes. Allow bread to cool. Pulse in a food processor until pea-sized
crumbs are formed.
SWEET POTATO SPAETZLE
- 1 large sweet potato
- 1 egg
- 1 tsp black pepper
- 4 cups flour
- 6 quarts water
- salt to taste
Preheat oven to 350 degrees. Wrap sweet potato in foil and roast until flesh is tender—about an hour and a half. Allow sweet potato to cool. Scoop out flesh and puree in a food processor until smooth. Add egg, black pepper, flour and salt. Pulse until incorporated to make spaetzle dough. Bring 6 quarts of water to a boil. Using a ribbon spatula, push spaetzle dough through the holes of a cheese grater into the hot water. Allow to cook for 1 – 3 minutes. Use a slotted spoon to remove the spaetzle from the hot water and into an ice bath.
PORK CHOPS AND MEAL PLATING
4 pork chops
Preheat oven to 350 degrees. In a hot pan, add pork chops and sear each side for two minutes. Place in the oven until the internal temperature of the pork reaches 145 degrees. In another hot pan, add spaetzle. Sear until golden. Add braised cabbage. Once these are hot, put them on a plate. Rest pork chops on top of crumbs and cabbage and garnish with rye bread crumbs.