Allegiance Porterhouse with Andouille
Allegiance Porterhouse with Andouille
Directions
- Season Allegiance pork chop with salt and pepper.
- Heat sauté pan over medium high heat and add Piancone olive oil.
- Pre-heat convection oven to 365 degrees.
- Cook pork chop until browned on each side 1-2 minutes per side. Transfer to sizzle platter and convection oven to cook until internal temperature reaches 155 degrees.
- In sauté pan now add andouille sausage over medium heat and cook for 1-2 minutes. Add Peak onion and Peak garlic and continue cooking for 2 minutes. Now pour in white wine and reduce by half. Pour in heavy cream and allow to reduce by half. Add Bay Wind shrimp, Peak basil and Piancone parmesan cheese and simmer for 1-2 minutes.
- Remove Allegiance pork chop from oven plate and top with Bay Winds and andouille sauce then serve.
Ingredients
- 1/2 cup sausage, andouille, sliced
- 1 tsp Peak Fresh Produce® Basil, chopped
- 1/8 tsp Delectable ground black pepper
- 1/2 tsp Peak Fresh Produce® Garlic, minced
- 1 cup Nature's Best Dairy® Cream, Heavy
- 2 tbsp Piancone® Oil, Olive
- 1 tbsp Peak Fresh Produce® Onion(s), Red, diced
- 2 tbsp Piancone grated parmesan cheese
- 1/8 tsp Delectable sea salt, ground
- 4 each 16/20 Bay Winds Tail on Shrimp
- 1 16 oz Allegiance pork porterhouse steak
- 1/2 cup white wine
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
