Ben Blake's Peppercorn-Crusted Pork Chop over Peanut Satay Broccoli Raab with Spicy Dark Chocolate Rosemary Merlot Sauce

Editor's note: Recipes appear as submitted and written by contestants.

Peppercorn Crusted Pork Chop

4 Boneless Pork Chops

Crushed Red and Black Peppercorn

1 egg

1 tablespoon of water

1 tablespoon smoked ghost pepper coconut oil

8 pinches of salt

Dark Chocolate Rosemary merlot Sauce

1 tablespoon smoked ghost pepper coconut oil

1/2 cup merlot

2/3 cup beef broth

3 tablespoons balsamic vinegar

3 teaspoons minced rosemary

1 shallot minced

1 tablespoon Chopped dark chocolate

Salt

Peanut Satay Broccoli Rabe

1½ lb. of broccoli raab trimmed

1 teaspoon butter

1/3 cup peanut butter (crunchy preferred)

4 tablespoons rice vinegar

2 tablespoons Sriracha sauce

¼ cup soy sauce

2 tablespoons honey

6 cups water

2 teaspoons of Salt

Peppercorn Crusted Pork Chop

Tenderize pork chop using a meat tenderizer and rub a pinch of salt onto each side of the boneless pork chops.

Whisk together one egg with 1Tbsp of water. Lay the crushed peppercorns down on a plate. Take the pork chop and dip the edges into the egg bath. Then dip the edges into the peppercorn and set on a clean piece of aluminum foil.

Heat a pan on medium high heat until water sizzles when dropped onto the pan. Add the ghost pepper coconut oil and lay down your pork chops. Cook for about 4 minutes on each side.

After the pork chops are cooked set them in the oven at 150 while preparing the sauce.

Spicy Dark Chocolate Rosemary merlot Sauce

Reduce the heat to medium and add the ghost pepper coconut oil and minced shallot to the pan that was just used to cook the pork chops. Cook the shallots until they are translucent.

Once the shallots have cooked, deglaze the pan by adding the merlot, beef broth, rosemary and balsamic vinegar and reduce until syrupy.

Once reduced, remove from heat and let the mixture cool for about 3 minutes (mixture will still be warm, if it is too hot it will burn the chocolate). Add dark chocolate and whisk until the sauce thickens up.

Strain sauce, salt to taste and serve in a dipping sauce dish or poor over pork chop.

Peanut Satay Broccoli Raab

Add water, salt, and 1 tablespoon of the rice vinegar to a pot and bring to a boil.

Trim the broccoli raab into smaller sections, stems should be about 2 inches long. Once the water is at a rolling boil, add the broccoli raab and blanch for about 6 minutes.

While the broccoli raab is being blanched, whisk together the peanut butter, rice vinegar, soy sauce, Sriracha sauce, and honey in a bowl.

Remove broccoli raab from the stove, drain and rinse in cold water. Melt the butter in a pan on medium heat and add the rinsed broccoli raab. Cook for about 2 minutes constantly stirring, then add the peanut satay sauce and sauté for another minute.

Remove from heat, and plate on dish. Lay the pork chop on the broccoli raab and serve with the dark chocolate dipping sauce.

Serves 4

Ben Blake