KITCHEN JOURNAL / 011
Herb-crusted chop &
asparagus.
A deeply seared herb-crusted pork chop with parmesan roasted asparagus.
A restaurant-shaped plate made at home, with a hard sear, fragrant herbs, and crisp-tipped asparagus.
Use high heat for the crust, then finish gently and rest the chop before cutting.
012
Cooking notes
The details that
make the dish.
- The idea
- A deeply seared herb-crusted pork chop with parmesan roasted asparagus.
- The method
- Use high heat for the crust, then finish gently and rest the chop before cutting.
- The setting
- Cooked, plated, and photographed at home in New York City.
- The finish
- Serve while the textures are at their best and bring the whole plate to the table.
FROM MY KITCHEN
Cooked at home—Explore every recipe
made to be shared.