• Ingredients: 14
  • Serves: 4

Pan-fried pork chops with vegetable oil.

Ingredients

For succotash

  • 1 1/2 pounds fava beans, shelled, or 1 1/2 cups frozen lima beans, thawed
  • 2 large ears corn, kernels cut from cob
  • 1 large tomato, seeded, diced
  • 2 tbsps. chopped fresh Italian parsley
  • 1 tbsp. extra-virgin olive oil

For creamed corn

For poaching marrow

  • Garnish: watercress sprigs

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Mix flour, cornstarch and garlic salt in medium bowl. Sprinkle pork chops with salt and pepper. Dredge pork chops in flour mixture (do not shake off excess).

Nutrition information

Calories 933 Carbohydrates 20 g (7%)
Fat 80 g (123%) Protein 32 g (65%)
Saturated Fat 17 g (86%) Sodium 162 mg (7%)
Polyunsaturated Fat 14 g Fiber 1 g (2%)
Monounsaturated Fat 41 g Cholesterol 159 mg (53%)