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Preparation time
20 minutes
Total time:
50 minutes
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Ingredients
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300 g 10 oz. Nantes carrots, mixed colours
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4 Nagano hotel-cut pork chops
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60 mL ¼ cup canola oil
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75 mL ⅓ cup butter
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7 sprigs thyme
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3 cloves garlic
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300 g 10 oz. Swiss chard (1 bunch)
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227 g mushrooms, sliced
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1 packet Épurée carrot purée (250 mL)
Gremolata
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1 bunch parsley
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1 shallot
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1 lemon
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1 small clove garlic, minced
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45 mL 3 tbsp. olive oil
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To taste salt and pepper
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Directions
- Gremolata: Finely chop parsley and shallot. Mix with lemon zest, juice of half a lemon and garlic. Season with salt and pepper, add olive oil and mix. Set aside.
- In a pot of boiling salted water, cook carrots until tender. Drain and keep warm.
- Preheat oven to 200 °C (400 °F).
- Season both sides of chops with salt and pepper. Heat a skillet over high heat, add 30 mL (2 tbsp.) canola oil and chops. Cook for 1 minute then and add butter, thyme and garlic cloves.
- Drizzle chops with the butter mixture.
- Once coloured on each side, place chops on an oven-safe baking sheet. Bake chops to desired doneness.
- Separate stems from Swiss chard leaves. Finely chop stems and set aside in a bowl. Coarsely chop leaves and set aside in a separate bowl.
- Heat 30 mL (2 tbsp.) canola oil in a skillet set over high heat. Cook chard stems and mushrooms until stems are al dente and mushrooms golden. Add Swiss chard leaves and cook until wilted. Season with salt and pepper. Set aside.
- Heat the Épurée carrot purée according to package directions.
- Add 2–3 tablespoons of carrot purée, vegetables and a pork chop to each plate and serve.
Chef’s Secrets
- Sauté mushrooms in foaming butter.
- Cut carrots in half and blanch if too large.
- Always sear meat in a hot skillet.
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