Kurobuta Pork Chops

Our dish of the month is Kurobuta Pork Chops a specialty of Chef Israel “Izzy” Reyes at Diamante Cabo San Lucas.

Ingredients

• 4 double cut kurobuta pork chops
• 2 bunches of asparagus
• 6oz extra virgin olive oil
• Kosher salt
• Freshly ground pepper
• 2lb fresh figs
• 1lb brown sugar
• 4oz chopped ginger
• 4oz chopped garlic
• 4oz Ají Amarillo paste
• 6 russet potatoes
• ½ lb butter
• 2 cup whipping milk
• Salt to taste

Pork Chops

1. Preheat the oven to 350°F.
2. Season pork chops with salt and pepper.
3. In an ovenproof pan, put 1oz of olive oil and on high heat, sear the pork for about two minutes on each side, until nice and brown.
4. Add a spoon full of butter and put into the oven for 9 minutes for a medium cook.

Organic Fig Chutney

1. In a large saucepan, heat 5oz olive oil over medium heat. Add the garlic, ginger and cook about 4 minutes.
2. Add the figs and stir well, cook it for another 4 minutes.
3. Add the brown sugar and Ají Amarillo paste, let it cook at a steady simmer for 60 minutes.
4. Add a pinch of salt.

Whipped Mash Potatoes

1. Peel the potatoes and cut into 1-inch chunks.
2. In a saucepan put whipping cream and ½ lb of butter, reduce to a half and reserve.
3. Cook potatoes in a large pan of boiling salted water over medium heat for 20 minutes or until it is tender.
4. Pass through a china cap strainer, helping yourself with a big spoon.
5. Add whipped cream reduction and salt to your liking.

Asparagus

1. Grill with olive oil for 2-3 minutes.
2. Season with salt and pepper.

Serves 4 People