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Berkshire Pork Chops with Pan-Fried Fingerling Potatoes & Wilted Kale


If you enjoy exceptional food and after asking the moderator’s permission, would like to share an amazing recipe from progressive American cuisine pioneer Charlie Palmer. (from the Recipe Talk Forums)













Trans-fat Free


2 cloves garlic
2 each rosemary sprigs
1 x kosher salt
1 x black pepper
fresh ground
¼ cup canola oil
2 pound pork loin roast
center cut pork loin roat, 4 bone, chine removed and frenched
10 ounces new potatoes
¼ cup shallots
2 tablespoons chives
4 ounces pancetta
1 tablespoon red wine vinegar
1 x dijon mustard
for searving
12 each pickles, gherkins
halved lengthwise, for serving


Fill a large saucepan with 8 cups water and add garlic, rosemary and ¼ cup salt; bring to a boil over medium-high heat and cook until salt dissolves.

Preheat oven to 350℉ (180℃).

Cover exposed ends of pork bones with aluminum foil to prevent them from charring during cooking; season pork with salt and pepper. Heat a large cast-iron skillet over medium-high heat; add 2 tablespoons canola oil. When oil is hot, add pork, fat side-down; cook, turning on all sides, to for a crust. Transfer skillet to oven and continue cooking until pork reaches an internal temperature of 130 degrees on an instant-read thermometer, about 45 minutes.

Meanwhile, bring a medium pot of water to a boil over heat. Generously salt water and return to a boil. Add potatoes to boiling water and cook until fork tender. Drain and pat dry.

Heat remaining 2 tablespoons canola oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent. Add potatoes and cook, stirring until potatoes are caramelized, about 10 minutes. Remove from heat; season with salt and pepper. Just before serving, stir in chives.

Remove pork from oven and transfer to a cutting board; let stand, in a warm place, for 10 minutes. Drain off excess fat from skillet. Place skillet over medium-high heat and add pancetta; cook until fat is rendered, about 3 minutes. Add kale to skillet and cook until kale is wilted and heated through, about 2 minutes. Add vinegar and toss to combine; season with salt and pepper and remove from heat.

Cut pork roast in half between bones to form two double chops; place each, bone side up, on a serving plate. Divide kale and potatoes evenly between the two plates and serve immediately with mustard and cornichons.

For all of you food aficionados, on May 14th 2010, you can watch Charlie join Martha Stewart as they demonstrate this recipe on 'The Martha Stewart Show.'


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 546g (19.3 oz)
Amount per Serving
Calories 135659% of calories from fat
 % Daily Value *
Total Fat 88g 136%
Saturated Fat 25g 126%
Trans Fat 0g
Cholesterol 363mg 121%
Sodium 290mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 242g
Vitamin A 3% Vitamin C 24%
Calcium 14% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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