Josh Eden


Shorty’s .32
199 Prince St.
New York, NY
(212) 212-375-8275


Chef Josh Eden

Shorty's .32 | New York

Josh Eden is a born and raised New Yorker who spent 12 years with Jean-Georges Vongerichten before taking a sharp turn and opening a small, unpretentious, no reservations restaurant bearing his nickname in the heart of Soho. Eden’s journey with Jean-Georges took him from New York (Jojo, 66 and Xing) to the Bahamas to open Dune, and back to New York. The food at Shorty’s is haute comfort, not because there are frills, but because it’s so mature and well-executed. A side dish as simple as garlic-tossed green beans is made superb through technique–they’re deep fried, shocked, and tossed with deep fried garlic. His pork Milanese is executed in a similarly exciting way–instead of a lemon wedge to provide the acidic tang, it’s finished a Thai chili-spiked passionfruit beurre noisette.

Pork Milanese with Radish Salad and Passionfruit Beurre Noisette
Chef Josh Eden of Shorty's .32 – New York, NY
Adapted by

Yield: 6 Servings


    Beurre Noisette:
  • ½ pound butter
  • ¾ cup passionfruit puree
  • 2 ounces passionfruit seeds
  • 1 Thai chile, minced
  • 1 teaspoon water
  • Salt

    To Assemble and Serve:
  • 6 pork loin chops
  • All-purpose flour
  • Egg yolks
  • Panko
  • Pear
  • Radish
  • Pea Shoots
  • Salt and pepper
  • Lemon juice

For the Beurre Noisette:
Heat butter in a saucepot until it starts to brown.  Whisk in the passionfruit puree.  Add seeds, a pinch of Thai chile, water and salt; whisk until emulsified. 

To Assemble and Serve:
Pound the pork between two pieces of plastic. Dredge the chop in flour, then yolks, and finally the panko. Sauté in a pan until golden brown. Peel the pear and cut into batons. Clean and slice the radish. Mix the radish, pear and pea shoots with salt, pepper, and lemon juice. Place salad on top of the pork chop. Drizzle with the beurre noisette.

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   Published: September 2008