Bone-In Pork Chops, Pickled Tomato-Fig Compote
Ingredients
4 bone-in pork chops
4 oz. grape tomatoes
2 red plums or 1 pt. of whole figs
1 tsp. smoked paprika
1 tsp. granulated garlic
1 tsp. ground cumin
3-4 tbs. olive oil
¼ c. granulated sugar
¼ c. red wine vinegar
3 tbs. unsalted butter
Salt to taste
Black pepper to taste
Instruction
For the pork chops:
Preheat oven to 375 degrees. Arrange the pork chops on a sheet pan. Season the pork
chops with smoked paprika, garlic, cumin, olive oil, salt, and pepper. In a 10-inch cast
iron pan, at medium-high heat add olive oil. When the olive oil starts to smoke add the
pork chops. Be careful and lay away from yourself to prevent oil splatter. Cook for 3 to
4 minutes. Flip the pork chop over and repeat the same process. Put pork chop in oven
and cook for 4-8 minutes, depending on the size. Once done, remove from heat and
allow to rest for the length of time it took to cook, 5 to 10 minutes.
For the tomato-plum compote:
In the same pan, remove pork chops and allow to rest. Add olive oil at medium-high
heat. Sauté the tomatoes for 2-3 minutes or until blistered. Season with salt and
pepper. Deglaze with red wine vinegar and add sugar. Add plums to the mixture.
Reduce by half or until slightly thickened. Add 2-3 tbs. of butter. Swirl into the compote
until fully incorporated. Taste. Serve with pork chop! Enjoy!
Little Gem, Persimmon, Feta Cheese, Apple Vinaigrette
Ingredients
1 container of little gem lettuce
2 Fuyu persimmons, peeled and sliced
1 treviso or radicchio lettuce
1 delicata squash, sliced and roasted
¼ c. parsley, chopped
¼ c. apple cider vinegar
1 tbs. dijon mustard
1 shallot, small diced
2 cloves garlic, chopped
1 tsp. thyme, chopped
1 tsp. oregano
1 tbs. honey
¾ c. olive oil
4 oz. crumbled feta cheese
½ c. sunflower seeds, roasted
1 tsp. kosher salt
½ tsp. black pepper
Instruction
For the greens:
Wash the greens and spin in a salad spinner until dry. Set it aside. Repeat the same
steps with Treviso lettuce or radicchio.
For the apple vinaigrette:
In a small bowl, add apple cider vinegar, Dijon mustard, shallot, garlic, thyme, oregano,
and honey. Slowly drizzle in olive oil until the dressing has emulsified. Season with salt
and pepper. Taste for seasoning adjustments.
For the sunflower seeds:
In a small sauté pan, toast the sunflower seeds at 375 degrees for 4-5 minutes. (Keep
an eye on the sunflower seeds. They can brown quickly.)
For the salad:
Preheat the oven to 375 degrees. Cut squash in half. Remove seeds and slice. Toss with
olive oil, salt, and pepper. Arrange on a sheet tray lined with foil. Roast for 15 minutes
or until tender. Allow to fully cool. In a large bowl, add little gem lettuce and radicchio.
add delicata squash, and persimmon. Toss with vinaigrette. Arrange on plate. Season
with salt and pepper. Sprinkle crumbled feta cheese, sunflower seeds, and parsley.
Serve immediately.
Plum Tart, Cardamom Cream and Pistachio
Serves 8
Ingredients
1 store bought pie crust
8 red plums
3 tbs. brown sugar
3 tbs. all-purpose flour
Zest of 1 lemon
4 tbs. ground pistachios
¼ c. granulated sugar
5 tbs. unsalted butter
1 cup mascarpone cheese
½ cup crème fraiche
½ cup buttermilk
1 cup heavy cream
4 tbs. granulated sugar, plus 1 cup sugar
1 ½ tps. ground cardamom
1 tbs. vanilla paste
Juice of ½ lemon
Pinch of sea salt
Instruction
Preheat oven to 400 degrees.
In a 9-inch tart pan, add pie dough and refrigerate. In a small bowl, combine sugar,
flour, lemon zest, and pistachios. Sprinkle on the pie dough evenly. Slice plums and
arrange them in the tart. Sprinkle granulated sugar on top of the plums. Bake for 1
hour. In a bowl, combine mascarpone cream, crème fraiche, buttermilk, sugar,
cardamom, and vanilla. Set it aside. In a mixer, blend heavy cream until it forms soft-
medium peaks. Fold in cardamom mixture. Line a sheet pans with parchment paper
and spray with vegetable spray. In a saucepan, add sugar and a splash of water. Cook
at medium heat until it forms an amber color. Add pistachios and lemon juice. Stir
quickly and add to sheet pan. Once set, pulse in a food processor until coarse ground.
Slice tart into eight pieces. Add cardamom-mascarpone mixture on top of each slice.
Garnish with pistachio praline. Serve!
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