FRIED PORK CHOP, EGGS & KALO-FLOWER
Photography by Mieko Horikoshi
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!