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Try recipe from Gordon Ramsay's show "Masterchef"
Published: 6/7/2011 4:44 PM
Last Modified: 6/7/2011 4:44 PM

If you watched the premiere of the new Gordon Ramsay show "Masterchef" on Monday, you saw some creative and interesting dishes.

Here's a recipe from one of the chefs, Alice Phillips.

She served this bone-in pork chop with green and sweet potato fries with a raspberry reduction sauce.

Alice Phillips' Herb-Crusted Bone-In Pork Chop
1 thick cut bone-in pork chop
Egg
Panko bread crumbs, Italian style
Fresh kale and/or collards, chard
½ can cannellini beans (can substitute canned navy beans)
2 shallots
4 garlic cloves
5 slices bacon
½ cup chicken broth
1 large sweet potato or 2 small sweet potatoes
½ stick butter
Red pepper flakes
1 pint fresh raspberries
1 lemon/lemon zest
Honey or agave
Salt and pepper
Fresh Italian parsley
2 to 3 tablespoons chipotle-infused olive oil

1. Trim pork chop so bone is noticeable. Press in salt and pepper to each side of the pork chop. Let pork chop sit for about 20 minutes.
2. Beat egg. Dip pork chop in the egg mixture. Add more salt/pepper as needed. Coat in panko Italian bread crumbs.
3. Drizzle olive oil into skillet. Use a medium to high heat. Place chop in pan. It should sizzle. Cook on each side about 2 minutes, reducing heat. Each side should be golden brown and crispy. Reduce heat to low. Cover and let pork chop cook on low heat about 8 to 10 minutes until done.
4. Turn off heat and let covered chop sit for a few minutes. Remove lid, turn up heat and re-crisp one side. (The side that will be turned up when plated.)

"Masterchef" airs at 7 p.m. Mondays on Fox.

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pharris (last year)

What are the rest of the ingredients for?

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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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