Parsley Vinaigrette

An 'Iron Chef' Inspired Dressing

Apple & Chorizo Smothered Pork Chops
Cook Time: min


  • 1/2 of 1 link chorizo, julienned
  • 1 jalapeno, julienned
  • 1 tomato, without seeds diced fine
  • 1/2 cup chopped parsley
  • 1/2 cup sliced apples
  • Salt & pepper, to taste
  • 3 tbsp. olive oil
  • Juice of half a lime
  • 1 cup olive oil
  • Cooking Directions

    Combine the chorizo, jalapeno and tomato in a bowl. Add the remaining ingredients to a blender and puree until it is well combined.

    To assemble the plate, divide the sautéed apples evenly on 5 plates. Divide the apple puree and spoon over top. Sprinkle the lemon and orange zest around the plate. Place the apple fritter on top. Cut the pork into 2 1/2 inch slices and place on top of fritter. Drizzle plate with cider jalapeno gastrique. Spoon the parsley vinaigrette over the pork. Garnish with the jalapeno, chorizo and tomato and dust with cayenne and confectioner's sugar.

    Recipe Summary

    Main Ingredients: chorizo, parsley, jalapeno, olive oil, tomato

    Course: Dressing

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