FRIED PORK CHOP, EGGS & KALO-FLOWER

 

Print Recipe

FRIED PORK CHOP, EGGS & KALO-FLOWER

Photography by Mieko Horikoshi
Course: Main Course
Author: Aloha Mixed Plate

Equipment

  • Hand Blender

Ingredients

  • 10 oz. Pork Chop Fried to Preferred Temp
  • 8 oz. Kalo-Flower Recipe Below
  • 2 Eggs Sunny-Side-Up
  • ½ oz. Mixed Greens
  • ¼ oz. Herb Vinaigrette
  • ½ oz. Radish
  • ½ oz. Carrot Julienned

Kalo-Flower

  • 4 oz. Steamed Kalo
  • 4 oz. Steamed Cauliflower
  • ½ Cup Cream
  • 3 Tbsp. Butter
  • ½ tsp. Salt
  • Pinch of Black Pepper

Instructions

Prepare Kalo-Flower.

  • Combine all ingredients using a hand blender. The finished mixture should have some texture, resembling polenta.

Plate and Serve.

  • Place kalo-flower on plate and set the pork chop on top.
  • Dress mixed greens, radish, carrots with vinaigrette and add to plate.
  • Top with eggs.
  • Serve and enjoy!