Volare's Chef Josh Moore makes Pan Seared Pork Chops with White - WDRB 41 Louisville News

Volare's Chef Josh Moore shares his recipe for Pan Seared Pork Chops

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A few herbs and a little wine and olive oil are all you need to take your dinner to another level. Volare's Chef Josh Moore is here to share his recipe for pan-seared pork chops.

Pan Seared Pork Chop with White wine, olive and butter sauce

Serves 4

4 center cut, frenched 10oz Pork Rib Chops
Salt & Pepper
2 Tbsp. Extra Virgin Olive Oil
½ cup Mixed Olives (cut in ½'s)
1 tsp. Fresh Chopped Basil
1 tsp. Fresh Chopped Italian Parsley
¼ tsp. Fresh Chopped Oregano
¼ tsp. Fresh Chopped Rosemary
1 cup White Wine
1 cup Chicken Stock
3 Tbsp. Butter
Flour

Heat olive oil in a sauté pan until it begins to smoke.  Season the pork chop with salt and pepper, place the pork chop in the hot oil.  Sear both sides until golden brown and place in a 425¢ª oven until desired temperature is reached (I recommend Medium internal temp of 145¢ª).  Remove from oven and return to a burner on high.  Deglaze pan with white wine and allow to reduce by ½.  Add the olives, herbs, and chicken stock.  Roll the butter in the flour to coat well.  Drop butter pats into the sauce and reduce until nape.  Serve with starch and vegetables, Enjoy!

Volare Ristorante
2300 Frankfort Avenue
Louisville, KY 40206
502-894-4446
http://volare-restaurant.com

Year-Round Indoor and outdoor seating is available.

Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.

He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.

Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.

As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.

Volare Ristorante on Facebook: https://www.facebook.com/VolareLou on Twitter:  https://www.twitter.com/VolareLou

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