Bite with Belkys: Pork Chop Don Pablo from Tommy's Italian Restaurant

The Chef & Owner: Tommy Fariello
The Restaurant: Tommy's Italian Restaurant
The Dish: Pork Chop Don Pablo

Ingredients:

8 oz. bone-in rib pork chop (ask butcher to pound it very thin)
1 medium-large potato, (Yukon gold or Idaho, cut in quarters)
3-4 Tbs of olive oil
kosher salt, to taste
pepper, to taste
1 tsp of oregano
1 medium beefsteak tomato, diced
1/2 cup of red onion, diced
4 basil leaves, chiffonade (sliced finely into strips)
balsamic glaze

Method of Preparation:

-Begin by making oven roasted potatoes. Preheat oven to 350 degrees. Then, toss the potatoes with a little olive oil and oregano. Then, lay them out on a cookie sheet and bake for about 30 minutes, or until they are golden and tender.

-Next, move on to the salad. In a bowl, combine tomato, red onion and basil. Season with a little salt, pepper and olive oil. Then, drizzle it with a balsamic glaze. Chef Tommy, says to make sure the glaze does not contain wheat for a gluten-free dish. Lastly, refrigerate the salad to keep it cool.

-Now, season the pork chop with salt, pepper and olive oil. Cook it in a hot pan and finish it in the oven.

To plate:

Serve the pork chop and top it with the chilled tomato salad. Then, place the roasted potatoes on the side. You can garnish with a drizzle of olive oil, balsamic glaze and a fresh basil leaf.

Serves: 1

Serving Suggestion: Pinot Noir

FOR MORE INFORMATION:

Note:

Print the recipe and bring it to Tommy's Italian Restaurant for a complimentary bottle of house wine or a meatball appetizer, with the purchase of a 30 dollar meal. (valid one month after the air date)

Tommy's Italian Restaurant
4777 S. University Drive
Davie, FL 33328
954-680-0113