Part 6/7:

With the sauce completed, Proto garnishes it with fresh parsley just before plating. The pork chop, allowed to rest, is set atop a generous portion of sauce, highlighting its golden brown exterior. Proto notes that he prefers to serve the sauce underneath the chop, preserving its beautiful crust.

When it's time to taste, Proto cuts into the pork chop, revealing a perfectly cooked interior, juicy and moist. He describes the symphony of flavors at play—where mustard, apple, cream, and pork intermingle harmoniously.

The Essence of Cooking

As he savors the dish, Chef Proto reflects on the essence of cooking—it's not just about technique but also about imparting a little love into every step. His joyful preparation underscores that at the heart of haute cuisine is a bit of heart.