Recipe Friday: Matt’s Big Breakfast Chop & Chick

Marilyn HawkesOctober 5, 2017
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Chop & Chick

Pork chop pesto marinade
1 ½ cups extra virgin olive oil
8 cloves garlic, peeled
2 good handfuls of local organic fresh basil (about 3 ½ oz.)
¼ cup organic pine nuts
½ tsp. good quality coarse ground sea salt
¼ tsp. freshly cracked black pepper

Add garlic cloves first into blender or small food processor and then add fresh basil and pine nuts, 1 cup of the olive oil and the salt and pepper. Pulse intermittently until all ingredients are incorporated and then slowly add remaining olive oil as blender speed is increased. Run blender on mash setting for 20-25 seconds until consistency is smooth.

Chop & Chick preparation
Marinate one 7-8 oz. pork rib chop in 1-2 oz. of the pesto marinade, adding salt and pepper as desired, for 2-3 hours. Fry in a nonstick pan or seasoned griddle for about 3-4 minutes per side until just cooked through. Plate with a generous portion of home fries (see recipe below), two eggs cooked to order and toast.

Home fries
5 lbs. Yukon Gold potatoes
2 ½ tbsp. extra virgin olive oil
½ tsp. sea salt
½ tsp. freshly cracked black pepper
1 medium yellow onion, diced
3-4 sprigs fresh rosemary, stripped from the stems

Boil the potatoes in a large pot for 45 minutes. They should be fork tender, but not mushy. Dice the potatoes into approximately ½ inch cubes. Drizzle with two tbsp. of the olive oil and roast in the oven at 475 degrees for about 45 minutes until nicely golden brown. Sauté the onion over medium high heat with the remaining olive oil until very soft and nearly caramelized. Add the potatoes to a large skillet. Add the salt, pepper, onions and rosemary and sauté together over high heat for 5-6 minutes until flavors are blended well. Reduce eat to low and hold until ready to serve.

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