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Reged: 09/30/13 Posts: 1849 Loc: out there |
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Panko and Pecorino Porkchops with Perigord truffle Potatoes First I made truffle butter with fresh black truffles and good butter. Roasted the potatoes in a small amount of it. When they were pretty much done cooking, I mixed in more truffle butter and smashed them up a little. Put back in the oven to stay warm while I fried the porkchops. Then another dollop of truffle butter when plated. Capturing the flavor of cooked, warmed and raw truffle. The chops were dredged in egg, then a mix of panko, grated pecorino romano, rosemary, salt and pepper. Fried in olive oil.
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