Chef Thom England: Food for Thought

Chef Thom England, one of the great Indiana Chefs featured in the new book Food for Thought: An Indiana Harvest, commissioned by Indiana Humanities creates great summer recipes from products available right here in Indiana.

 

Watermelon-Feta Salad

Serves 4

 

¼ Italian dressing

2 lbs seedless watermelon, rind removed, and cut in 1-inch cubes

1 teaspoon kosher salt

1 ounces chopped fresh mint leaves

1/2 teaspoon freshly ground black pepper

12 ounces feta cheese, 1/2-inch diced

6 cups arugula

 

Place the watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the mixture lightly and toss well. Taste for seasonings and serve immediately over the arugula.

 

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Blueberry-Gin Pork Chops

Serves 4

 

4 center cut pork chops

1 tbsp kosher salt

2 tbsp corn oil

1 tsp coarse ground black pepper

1 cups blueberries

2 oz good quality gin

8 oz chicken stock

1 oz corn starch

 

Season pork chops with salt and pepper.  Cover them in oil.  Place in a hot sauté pan over high heat.  Sear for 2 minutes on each side, or until golden brown and delicious.  Remove from pan and put in hot oven to hold.

While the pan is still hot, put in blueberries, remove from heat and add gin.  Add the chicken stock and return to a boil.  Thicken as needed with corn starch.

Place pork chops on a plate and finish with the blueberry sauce.