Clemens Food Service

And on today's menu … PORK! Pork is the canvas for creating opportunities and value on your menu.

Sometimes overlooked and underestimated, pork can deliver a great eating experience and has the ability make your patrons must order list. We have compiled some of our favorite ways to serve up something your patrons might not cook at home and ways for you to leverage pork across multiple dayparts and applications. So optimize the products you bring in, increase check averages and give your patrons something they might not be able to replicate on their own – get pork back in the consideration set!

Herb Crusted Bone-In Chop with Wild Mushrooms

40 MINS

Description:

Savory pork dish with wild mushrooms to add the perfect classic, earthy flavor to any menu.

Trend Info:

Simplicity-focused & back-to-basic concepts were voted among the top 10 hottest culinary concepts for 2018.

Source:
National Restaurant Association, What’s Hot: 2018 Culinary Forecast, Dec. 2017

Pain Points It Solves:

✓ On Trend
✓ Less Than 10 Ingredients

Day Part:

Lunch
Dinner

TOTAL PREP & COOK TIME:

40 Minutes

Recipe Serving Size:

1 Chop

Application:

Entree

Cooking Technique:

Sauté
Grill

Ingredients:

6 oz Hatfield® Premium Reserve® Bone-In Chop
2 sprigs thyme, chopped
½ sprig rosemary, chopped
**Mushroom Sauce:
½ shallot, finely diced
2 oz cremini mushrooms, sliced
2 oz shiitake mushrooms, sliced
2 oz button mushrooms, sliced
1 fl oz red wine
2 tbsp butter

Instructions:

Rub chop with fresh herbs.
Mark on a hot grill, cook till 145°F internally.
Pre-heat sauté pan and add butter, shallots, and wild mushroom blend.
Sauté at high heat until mushrooms are cooked.
Deglaze with red wine and reduce heat.
Top pork chop with sautéed mushrooms and serve with chef’s choice of vegetables and mashed potatoes.

Suggested Sides:

Whipped Mashed Potatoes
Roasted Root Vegetables

Menu Ideas

PORK IDEATION TO INVIGORATE YOUR MENU