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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Saturday, July 28, 2012

Balsamic-Glazed Pork Chops with Cauliflower Puree by Steven Dolby















(Serves 2 people)
INGREDIENTS
CAULIFLOWER PUREE
270g Cauliflower florets
2/3 Cup Whole milk
Salt & white pepper
OTHER INGREDIENTS
4 Thinly sliced pork chops (boneless)
1/2 Medium onion
1 Clove garlic
1 Tsp brown sugar
1 Tsp fresh rosemary
1 Tsp fresh thyme
1/2 Cup chicken stock
1/4 Cup balsamic vinegar
Olive oil
Salt & ground black pepper
(Great with sweet garden peas, carrots & pearl onions)

© STEVEN DOLBY




3 comments:

  1. Nice one Steve.... better add 'brown sugar' to list of ingredients for the pork cops (Don;y you just hate it when that happens.
    I like this recipe because here in Spain all the chops are thin.

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