MasterChef Junior Recipe

For the Chicken:

• 4 bone-in pork chops
• Salt, to taste
• Pepper, to taste

For the Citrus Glaze:

• 1 cup chicken stock
• 1 cup orange juice
• 2 limes, zest and juice
• 3 tbsp honey
• 3 tbsp soy sauce
• 1 bouquet garnis
• 1 tbsp beurre manier

For the Collards:

• 2 bunches collard greens, stem removed and chopped
• 2 tbsp olive oil
• 1 shallot, sliced
• 1 cup chicken stock
• 2 tbsp vinegar
• Salt, to taste
• Pepper, to taste

For the Bacon:

• 6 slices bacon

For the Sweet Potato:

• 2 large sweet potatoes, peeled and cubed
• 6 tbsp butter
• 3 tbsp cream
• Salt, to taste
• Pepper, to taste

For the Pork Chop:

Preheat oven to 400F. Season the pork chops with salt and pepper. Cook in a skillet over medium high heat until seared. Transfer to a wire rack and finish in oven until 145F.

For the Citrus Glaze:

In a saucepot over medium heat, combine all ingredients except beurre manier and reduce until syrupy. Add beurre manier and whisk to thicken. Season to taste.

For the Collards:

In a stockpot over medium heat, heat oil until shimmering. Add shallot and sweat. Add chopped collard greens and season with salt. Add stock and cook until tender. Add vinegar. Season to taste.

For the Bacon:

On a grillpan over medium heat render bacon until crisp. Chop. Add to collards.

For the Sweet Potato:

In a stockpot over high heat, cook sweet potatoes covered in water and seasoned with salt. Once tender, drain well. In a food processor, process with butter, cream salt and pepper until smooth.