Tannin Wine Bar shares their recipe for a grilled pork chop, corn, asparagus and green bean succotash with golden potato hash.
1ea. - 12 oz. Pork Chop
1/4 cup Sweet Corn
1/4 cup Diced Asparagus
1/4 cup Diced Green Beans
1 tbs. Diced Red Bell Pepper
1 tbs. Butter
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Diced Yukon Gold Potatoes
Salt & pepper to taste
Season pork chop with salt and pepper and grill on both sides for 5-6 minutes until chop reaches approximately 140 degrees. Allow to rest for 5 minutes.
In a frying pan on medium high, sauté asparagus, green beans and bell peppers in butter. When they are soft, add chicken stock and heavy cream and reduce till sauce consistency and season to taste with salt and pepper. In a fryer or pan with hot oil, drop diced potatoes and cook until crispy.
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