Using a spoon, spread 2 oz. of red pepper cream sauce in a circular pool on one side of a warm plate, as a base for the sliced pork.
Arrange the sliced grilled Ancho-Honey pork chop fanned out neatly on top of the red pepper cream sauce. Place the rib bone, if attached, leaning upward for height and presentation.
Position the three wedges of the apple-bacon quesadilla slightly overlapping each other behind the pork chop, so they are visible but not overshadowing the main protein.
Place a 3 oz. portion of the haricot vert vegetable mix (green beans, peppers, onions) alongside the pork chop and quesadilla, ensuring it adds a pop of color to the dish. Keep the vegetables slightly stacked for a fresh, vibrant look.
Spoon the 1/2 oz. of pico de gallo over the center of the sliced pork chop to add freshness, color, and texture contrast. Wipe any excess sauce from the plate edges with a clean towel for a polished presentation.
Ingredients
1 ea. Grilled Ancho-Honey Pork Chop, sliced (see recipe below)
1 ea. Apple-Bacon Quesadilla, cut into 3 pieces (see recipe below)
