THIS is one of the best pork chop recipes I have tasted. The crust is absolutely delicious and your tastebuds will never be the same after you create this flavoursome crust that complements the perfect pork chop.
Using garden rosemary, blood oranges, rhubarb, watercress and apples, this dish offers so many wonderful seasonal flavours.
Walnut and rosemary crusted pork chops
4x180g pork chops, bone cleaned (get your butcher to do this for you. You should be able to get the chop cut about 1½-2cm thick)
1 tbs flour
THE CRUST INGREDIENTS:
1 cup good quality fresh breadcrumbs
1 clove garlic
1 1/2 tbs chopped rosemary
1 cup walnuts
1 tbs blood orange zest
salt and pepper
250g rhubarb rinsed and chopped in 5cm chunks
2 green apples peeled and chopped
1 red onion peeled and chopped
2 tbs (60ml) Byron Bay Garlic company "Garlic and chili infused apple balsamic”
2 tbs organic panela evaporated can sugar (you can use brown sugar)
salt and pepper
THE POTATO SALAD INGREDIENTS:
800g kipfler potatoes
1 bunch water cress
2 tbs chopped chives
2 cups inner celery leaves, picked
1 cup finely sliced celery heart
2 blood oranges segmented
1 tbs butter
1 french purple shallot, thinly sliced
1/4 cup cream
1/4 cup verjuice
3 tbs good quality garlic aioli or homemade mayonnaise
salt and pepper
METHOD: For the compote, combine all of the ingredients in a bowl and place in a baking dish in a single layer, roast for 20 minutes at 180 degrees. Set aside and reheat to serve.
For the crust, combine the breadcrumbs, garlic, rosemary, walnuts and orange zest in a food processor until blended. Season with salt and pepper and set aside. This can be made ahead of time. Place the crumb mixture in a flat plate for easy crumbing.
Lightly flatten the chops with a meat mallet, being careful not to detach them from the bone. Dust the chops with the flour and then dip them into the whisked egg, immersing them completely. Draining off the excess egg mixture, press the pork chops into the crumb mixture, covering them generously on both sides. Set the chops aside in the fridge until you are ready to cook them.
Wash the potatoes and boil in their skins for 14-18 minutes depending on the size, drain and cover with cold water while peeling. For easy peeling it is best to do this while they are still hot. Trim the end off the potatoes and cut them into 1½cm rounds, setting them aside while you prepare the rest of the salad ingredients.
To make the dressing, heat the butter over a moderate temperature in a frypan large enough to hold the potatoes, add the purple shallots and saute for 1 minute. Add the cream and the verjuice and simmer for 3 minutes until slightly reduced, stir in the mayonnaise until smooth and then toss in the potatoes, cooking them gently to cover with the dressing. Season with salt and pepper and toss them with the salad ingredients just before serving.
To assemble the dish, preheat the oven to 190 degrees, heat a frypan over a moderate temperature with about 1/3 cup of sunflower oil. Test the oil by dropping in some of the crumbs, if they immediately start to bubble and fry then the oil is ready. Fry the chops on each side for 1 1/2 minutes until golden, set aside to drain on paper towel and then place them in the preheated oven for 15 minutes to finish cooking.
Place one of the chops on a plate, top with the potato salad and a spoon of the compote on the side. Enjoy.
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