KITCHEN JOURNAL / 009
Parmesan chop, asparagus &
rigatoni.
A parmesan-crusted pork chop with roasted asparagus and tomato rigatoni.
Three familiar pieces come together as a full Sunday plate: crisp crust, roasted greens, and saucy pasta.
Rest the chop before plating and finish the asparagus with lemon to cut through the richness.
010
Cooking notes
The details that
make the dish.
- The idea
- A parmesan-crusted pork chop with roasted asparagus and tomato rigatoni.
- The method
- Rest the chop before plating and finish the asparagus with lemon to cut through the richness.
- 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.