Pork Chops & Jerusalem Artichoke Puree!!!!

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.

Pork chops are served alongside a silky Jerusalem artichoke puree with a cider and blackberry sauce on this perfect late summer early autumn dish…

Ingredients   [ For 4 to 6 people ]    [   Preparation time : 12 minute  –  Cooking time : 28 minutes  ]

For The Jerusalem Artichoke Puree

  • 300 g Jerusalem Artichoke: AKA Sunchokes.
  • 150 ml Double Cream: Heavy cream in the US.
  • Salt: To taste.
  • Pepper: To Taste.

For The Cider Blackberry Sauce

  • 125 g Blackberries.
  • 250ml Dry Cider.
  • 1 Shallot: Thinly sliced.
  • 25 g Butter.

For The Pork Chop

  • 2 Pork Chops: As ever go for something thick around 2.5-4cm thick.
  • 50 g Butter.
  • 3 Cloves Garlic: Bashed with the back of a knife.
  • 1 Sprig Thyme.
  • 100 g Broccoli: Cut into florets.
  • Salt: To taste.
  • Pepper: To taste.

Preparation Method

For The Jerusalem Artichoke Puree

  1. Peel the Jerusalem artichokes and boil in lots of boiling salted water until soft, timing will depend on the size they are cut. I cut into 25g chunks and they take 40 minutes.

  2. When tender drain, return to the pan and add the cream bring to the boil, then blend to a smooth puree.

  3. Pass through a smooth puree and set aside to reheat later.

For The Cider Blackberry Sauce

  1. Heat a small pan over a high heat and when hot pour in the cider.

  2. Now add in the blackberries, reserving 8 to serve later and the shallot.

  3. Reduce this by three quarters and then blend and pass through a fine-mesh sieve and set aside to serve later.

For The Pork

  1. Preheat your over to 180°C.

  2. Heat a frying pan over a medium-high heat.

  3. Season your pork chops with salt and pepper.

  4. When your frying pan is hot add in the butter and as it foams add the pork chops thyme and garlic cloves and cook until golden brown which should take 3-4 minutes.

  5. Now flip and place in the oven until the internal temperature of the thickest part of the chop reaches 60°C, around 20-25 minutes.

  6. When cooked remove and rest for 5 minutes before serving.

Bringing Together

  1. If you are working like I tend to and preparing each element separately then the pork resting time is perfect for bringing all the items together.

  2. Bring a pan of salted water to the boil an cook the broccoli florets for 2-3 minutes.

  3. Reheat the puree and the sauce and 30 seconds before serving throw in the blackberries we set aside earlier just to heat a little, then plate.



Pin It on Pinterest

Share This