Bobby Flay's Osso Buco Pork Chop

today.com

Krys Hill

subheading: Osso buco sauce:

5 tablespoonsneutral oil, such as avocado or canola

1½ poundscubed pork shoulder

1 poundpork neck bones, washed and dried

1 medium Spanish onion, coarsely chopped

2 medium carrots, coarsely chopped

2 ribscelery, coarsely chopped

1 fennel bulb, coarsely chopped

5 clovesgarlic, peeled

1 cupred wine

2 quartsveal stock

2 tablespoonsveal demi-glace

1 teaspoonCalabrian chile flakes

1 bay leaf

2 sprigsthyme

1 (28-ounce) canSan Marzano tomatoes

kosher salt and freshly ground black pepper

subheading: Gremolata:

¼ cupfinely chopped fresh parsley leaves

1 large clove garlic, finely chopped into a paste with salt

1 lemon, finely zested

1 orange, finely zested

3 tablespoonsextra-virgin olive oil

kosher salt and freshly ground black pepper

subheading: Spanish spice rub (makes ½ cup):

2 tablespoonsSpanish sweet paprika

2 tablespoonsground cumin

1 tablespoondry mustard

2 teaspoonsground coriander

2 teaspoonsground fennel

1 teaspoongranulated onion

1 tablespoonlight brown sugar

1 teaspoongranulated garlic

1 teaspoonkosher salt

2 teaspoonsfreshly ground black pepper

subheading: Romesco (makes 1 quart):

extra-virgin olive oil

3 large red bell peppers, roasted, peeled, seeded, chopped and patted dry

⅓ cupmarcona almonds

¼ cupgolden raisins, soaked in water and drained

2 dried ancho chiles, soaked in hot water, drained, stemmed and seeded

4 plum tomatoes, chopped

5 clovesgarlic, peeled

3 tablespoonsred wine vinegar

1 teaspoonhoney

2 teaspoonsharissa paste

2 teaspoonsCalabrian chile paste

kosher salt and freshly ground black pepper

subheading: Porterhouse pork chop:

4 (12-ounce) Berkshire pork porterhouse chops, room temperature

kosher salt and freshly ground black pepper

3 tablespoonsSpanish spice rub (recipe above)

4 tablespoonsneutral oil, such as avocado or canola

subheading: Romesco polenta:

kosher salt

¾ cupquick-cooking medium-grind polenta, such as Moretti (see note above)

8 ouncesmascarpone cheese

4 tablespoons(½ stick) unsalted butter, at room temperature

¼ cupfreshly grated Parmigiano-Reggiano cheese

½ cupromesco (recipe above)

freshly ground black pepper

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