Lunchbreak: Chef Steve Chiappetti makes grilled pork glazed with honey mustard

Steve Chiappetti

J. Rocco Italian Table & Bar
749 N. Clark Street
(312) 475-0271

Grilled Pork Glazed with Honey Mustard

1/4 cup honey
1/4 cup mustard
1 sprig rosemary (chopped)
2 pc Pork chop
1 cup white beans
1/2 lb. Italian rope sausage
2 Tablespoons whole butter
1 whole peeled onion
1/4 cup heavy cream
1 Tablespoon olive oil

In a bowl, mix mustard, honey, and chopped rosemary. Rub pork with the mixture and let set in roasting pan for twenty minutes. Boil white beans until tender in water. On a sheet pan, roast sausage until cooked and slice into medallions. In a pan, saute butter and onions until golden brown. Add cooked white beans, sausage, and cream.     Reduce until cream coats the ragout, set aside. Grill the pork chop, cross marking until it reaches 165.  To serve spread white bean ragout over platter and place roast on top

Filed in: Lunchbreak, News

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