Rack Roasted Pork Chop, Crispy Pepper Polenta Fries & Gingered Au Jus from Stephanie Sokolove of Stephanie’s on Newbury in Boston
‘Stolen with permission’ from chef and owner Stephanie Sokolove, we’re in Boston this week, at Stephanie’s on Newbury. Stephanie compliments her cozy dining room – fireplace and all – with sophisticated comfort foods like this Rack Roasted Double Thick Pork Chop with Polenta Fries. You’ll love this savory dish whether you’re at Stephanie’s on Newbury in the sky-lit dining area or in the comfort of your own home.
Stephanie has built her business on a style of cooking that she calls “Sophisticated Comfort Food,” which is the next generation of comfort food in that it blends traditional favorites with today’s food preferences. Dishes are imaginatively created with current, fresher ingredients and bolder flavors, and then artistically presented. Under Stephanie's leadership, Stephanie’s on Newbury has become an institution in Boston and one of the city’s highest independently grossing eateries.
About the chef: Stephanie Sokolove was trained by the world-renowned French chef and food educator, Madeleine Kamman, who identified her as a protégée early on. After completing her culinary education in 1980, Stephanie founded the catering company Sidell & Sasse with Bob Sasse. For fourteen years the company prospered, catering hundreds of events annually. In conjunction with running Sidell & Sasse, Stephanie served as the Executive Chef of the U.S. Trust Corporate Dining Room for 14 years.
In 1994, Stephanie followed her dream and founded Stephanie’s on Newbury, where she is currently owner and executive chef. To date, the 300-seat American Bistro has received innumerable accolades from The Boston Globe, Boston Herald, USA Today and The New York Times. Stephanie’s on Newbury was voted Citysearch’s Editorial and Audience Winner for the “Best Patio Dining” in Boston, three years in a row.
Stephanie’s on Newbury
190 Newbury Street
Boston, MA 02116
Rack Roasted Double Thick Pork Chop with Crispy Pepper Polenta Fries and Gingered Au Jus is served at Stephanie's on Newbury for $28.
This recipe makes one restaurant serving.
This is a 3 part recipe:
Rack Roasted Double Thick Pork Chop
Crispy Pepper Polenta Fries
Rack Roasted Double Thick Pork Chop Ingredients:
1 bone-in double thick center cut pork loin chops
1/8 cup teriyaki sauce
1/8 cup soy sauce
1 tablespoon minced garlic
1 tablespoon minced shallots
1 1/2 teaspoons honey
Crispy Pepper Polenta Ingredients:
1/2 cup yellow corn meal
1/4 cup water
1/4 cup milk
2 tablespoons parmesan cheese
Salt to taste
1 tablespoon cracked black pepper
1 tablespoon canola oil
1 small head chiffonade radicchio
1 small head julienned endive
1 small bunch picked watercress
1/2 tablespoon balsamic vinegar
1/4 tablespoon olive oil
1/4 teaspoon crack black pepper
Rack Roasted Double Thick Pork Chop Steal This Recipe® Step-by-Step Instructions:
Marinate pork chop overnight in teriyaki, soy, garlic, shallots and honey.
Remove pork from marinade (reserve marinade) and place on cooking rack in 400 degree oven for 10-15 min (or desired temperature).
Remove and let stand 2-3 minutes prior to serving.
Heat 2 to 4 tablespoons of marinade for saucing.
Polenta Steal This Recipe® Step-by-Step Instructions:
In heavy bottom sauce pan, boil water and milk.
Slowly add cornmeal, mixing continuously to avoid lumps, cook on medium heat until tender.
Fold in Parmesan cheese and salt to taste.
Pour polenta onto a cookie sheet and spread evenly.
Coat top with cracked black pepper and refrigerate until firm.
Cut into 1/2 x 1/2 x 2 inch sticks.
Heat oil in heavy skillet and fry sticks until crispy and golden brown.
Salad Steal This Recipe® Step-by-Step Instructions:
Toss radicchio, endive, watercress, balsamic vinegar, olive oil and cracked black pepper together in a bowl.
Stack four to five Crispy Pepper Polenta Fries off center on a larger dinner plate.
Place Salad next to the Crispy Pepper Polenta Fries.
Rest the Pork Chop evenly on both Crispy Pepper Polenta Fries and Salad.
Pour sauce half on the Pork Chop and half on the plate.
Serve and enjoy.