Dijon Scented Pork Milanese with Smoked Ham Hock "Jus" & Arugula Salad
Tracy O'Grady of Kinkead's in Washington, D.C. and Jeff Gaetjen, Executive Chef, Colvin Run Tavern in Vienna, VA
Adapted by StarChefs

Yield: 6 servings

• 6 pieces (8 ounces each) pork rack, frenched & pounded to about 3/4-inch thickness
• 1 cup buttermilk
• 2 cups good quality Dijon mustard
• 3 cups lemon thyme bread crumbs
• 2 cups clarified butter
• Salt and pepper to tasteSuccotash

Once pork has been prepared, place in refrigerator. Whisk together buttermilk and mustard and place in a shallow pan. Dip each piece of pork in Dijon mixture, coating well. Dredge each piece of pork in seasoned bread crumbs making sure they adhere well to the meat. Place in refrigerator until ready to cook. When ready, heat 2 very large saucepans until moderately hot and add one cup of clarified butter to each pan. Season pork Milanese with salt and pepper to taste and put 3 pieces of pork in each pan. Saute pork until golden brown on one side, about 5 minutes. Be careful not to burn bread crumbs. Turn pork over and place in a 350-degree oven for about 15 minutes or until pork reaches 140-150 degrees. Let pork rest for 5 minutes and serve. Makes 6 servings

Smoked Ham Hock "Jus"

• 2 smoked ham shanks
• 2 quarts good quality pork or veal stock
• 1 bunch thyme, tied
• 3 Tablespoons cold butter
• Salt and pepper to taste

Roast shanks for about 1/2 hour in a 350-degree oven until golden brown. Put stock in a stainless steel saucepan; add shanks and thyme. Reduce stock slowly, skimming when needed, until 12 oz. of sauce remains. Remove shanks; strain out thyme. Dice shank meat into bite-size pieces. Just before serving, heat sauce, add shank meat back in, and whisk in cold butter. Season with salt and pepper to taste. (You may add a little bit of lemon juice or sherry vinegar to boost the flavor.) Keep warm until ready to serve. Serve about 2 oz. of sauce per portion.

Arugula Salad

• 5 cups fresh small leaf arugula
• 2 cups pea greens
• ½ cup heirloom cherry tomatoes, cut in half
• 1 red onion, julienned
• ½ cup shaved Reggio Parmesan cheese
• Dijon mustard vinaigrette to taste
• Salt and pepper to taste
• Just before serving, dress arugula with vinaigrette and arrange salad on plates. Finish with a little Parmesan cheese.

Wine Suggestion: Tarara Chambourcin Reserve and Williamsburg Winery Cabernet Sauvignon Reserve