I recently had the chance to do a super fun video/photo shoot with Brooke Lark, but it wasn’t just any shoot, it was a Market Basket!
If you’re wondering what on earth a market basket it is, don’t worry it’s a culinary restaurant term. A Market Basket is a culinary restaurant term where a chef would test you as a cook, whether this be a try out for a job or just to keep the staffs skills sharp, and present you with a closed basket with a few ingredients and then you have to make something. You always need to impress them so it can be quite challenging. I haven’t done one of these in years but I had a ton of fun with Brooke and be sure to see her market basket from the link below!
The Market Basket Reveal
The absolute funnest part of a market basket is revealing it to the other person, which is most cases is shock and awe. I had no clue what Brooke brought over so the anxiety was building all morning. Sure I went to culinary school and worked in the restaurant industry for 15 years but I’m a bit of a perfectionist when it comes to food so if one thing is off, I’m not going to be happy.
Hands down the most challenging part of any market basket is coming up with a recipe or whatever it is you are g0ing to make once the ingredients are revealed. We gave each other 15 minutes to come up with something and then it was time to get after it! We laughed and cooked and had a really good time as I came up with this crazy bone in pork chop dish. Hope you enjoy this recipe for Stuffed Bone In Pork Chop with Corn Salsa Recipe and please head over to Brooke Lark’s website to see her market basket!
Stuffed Bone In Pork Chop with Corn Salsa Recipe
This is a market basket recipe I created starring Brooke Lark. I came up with this Stuffed Bone In Pork Chop with Corn Salsa Recipe.
- 5 tablespoons of olive oil
- 1 peeled and small diced sweet onion
- 2 pitted and medium diced nectarines
- 5 pitted and small diced cherries
- 2 filleted bone in pork chops
- 1 teaspoon each cumin chili powder and sea salt
- 1/4 teaspoon of ground black pepper
- 1 cup of sliced in half cherry tomatoes
- 1/2 peeled pitted and sliced avocado
- 1/4 burrata cheese
- 1 tablespoon of chiffonade basil
- sea salt and cracked pepper to taste
Add 1 tablespoon to a pan over medium-high heat and cook 1/2 of the onions for 3 to 4 minutes before adding in the nectarines and cherries and saute for a further 2 to 3 minutes.
Go over to the pork and season the inside with salt and pepper and stuff as much of the onion and nectarine mixture as possible onto the filleted pork and roll it up. It's ok to stuff more stuffing in once rolled up. Tie it with butcher's twine on the outside and set the pork aside.
Add 2 tablespoons of oil to a plate along with the cumin, chili powder, salt and pepper and mix with a spoon. Coat the pork on both sides with the spices and set aside.
Heat 1 tablespoon of oil in a large pan over medium high heat and sear the pork until golden brown on both sides, about 2 to 3 minutes per side. Baste the pork.
Finish the pork in the oven at 375° for 10 to 12 minutes. Set aside once finished.
Add the remaining olive oil to a medium size pan over medium high heat and add in the remaining diced onion, tomatoes and corn and cook for 3 to 4 minutes until hot. Season with salt and pepper.
To Plate: place the corn salsa on a plate and top off with the pork chop and garnish with avocado, burrata, basil, pepper and any leftover whole cherries and cherry tomatoes.