Chef Brittany Driskell is Director of Culinary for FMK Restaurant Group. The Tifton, GA native is a graduate of Le Cordon Bleu College of Culinary Arts — Orlando and is the culinary specialist behind the FMK restaurant menus, creating Harvest restaurant’s menu from scratch. Driskell loves to use her culinary skills and passion to push people to experience new things and new flavors, and to put a smile on customers’ faces as they dine.
Fall into a multitude of flavors with just one bite of this sweet and savory dish on our Harvest menu. You’ve got the bite from the vinegar of the reduced cherry balsamic glaze and the creamy savory taste of the goat cheese. Apricot adds a touch of sweetness to the savory pork chop. In 90% of my dishes, I try to balance those aspects as much as I can to give you a full experience when you taste it. With this dish you get a whole pop of that.
8 tsp garlic, salt, pepper, coriander combo
1 lb of diced sweet potatoes 8 oz apricot goat cheese
16 oz balsamic cherry glaze
4 cups spinach
2 cups cherry tomatoes
4 8 oz frenched pork chops
Grill Pork Chop to desired temperature (medium) and season with garlic, salt, pepper, coriander combo. In a saute pan wilt spinach with tomatoes. Roast sweet potatoes at 350 degrees for 40 minutes.
Layer sweet potatoes on the bottom. Add sauteed spinach and tomatoes. Top with pork chop. Finish with 3 oz of cherry glaze and 1 tbsp goat cheese.
GARLIC, SALT, PEPPER, CORIANDER COMBO
(yield 1 Cup)
1⁄2 cup salt
1⁄4 cup granulated garlic
1⁄4 cup coriander
2 tbsp coarse black pepper
APRICOT GOAT CHEESE
1 cup goat cheese
2 tbs apricot preserves
Incorporate goat cheese and preserves with a spoon.
BALSAMIC CHERRY GLAZE
1⁄2 lb dark sweet cherries .55 cups balsamic vinegar 3 tbs brown sugar
2 sprigs of fresh rosemary 2 tsp cornstarch
1/8 cup tap water
Cooking on medium to high heat simmer to reduce cherries, vinegar, rosemary, brown sugar by half. In separate container combine: corn starch and water until cornstarch is dissolved. Add cornstarch mixture to create a thicker consistency.
This article is featured in the December 2022 issue of The Growing Bolder Digital Digest.