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Pork chop on the bone, herb crust, roasted mushrooms, corn purée

Vegetables and Fruits, Pork

A meat cooked on the bone that brings us a different taste, accompanied by its crust of fresh herbs.

Note

The herb crust can vary in its composition (chives, rosemary, sage, etc.)

You can make the same recipe with a rack of lamb or pork.

Ingredients

Recipe for 4

Pork chop, herb crust

4 Unit(s)
Pork chop
14 Sprig(s)
Parsley
6 Sprig(s)
Thyme
100 Gr
Japanese breadcrumbs (panko)
30 Gr
Butter
30 Gr
Egg white

Corn puree

500 Gr
Corn
1 Unit(s)
Onion
2 Clove(s)
Garlic
275 Ml
Chicken stock
125 Berries
35% cooking cream

Roasted mushrooms and sauce

12 Unit(s)
Button mushrooms
2 Unit(s)
Shallot
325 Ml
Chicken stock
15 Gr
Butter
Pork chop on the bone, herb crust, roasted mushrooms, corn purée

Preparation time: 60 min

Preheat your Oven at 400 °F

  • Setting up

    Crust

    Cut the butter into brunoise. Thin out the flat-leaf parsley and thyme. Clarify the egg white.

    Toppings

    Peel and chop the onion. Chop the garlic cloves. Heat the chicken stock, keeping it warm.

    Wipe the mushroom heads with a damp cloth. Cut the heads off at the collar, keep the tails for the sauce. 

  • Pork chop, herb crust

    Pork chop
    In a hot pan with olive oil, season the chops with salt and sear them on both sides in the pan. Make sure they are well browned, place the chops on a baking sheet.

    Cover each chop with the fresh herb crust on one surface of the meat.

    Finish cooking in the oven for 8 to 12 minutes, place the chops on a rack to rest before serving.

    Herb crust

    Put all the ingredients in the bowl of a food processor and process until you have a crumbly (sandy) and moist dough.

  • Garnish

    Corn purée

    In a saucepan, sauté the onion with butter and olive oil, add salt. Once translucent, add the corn seeds and pepper. Stir regularly, once well browned, add the garlic, moisten with the chicken stock. Let cook slowly, let the reduction be done to three quarters. Blend, then cream and adjust the seasoning.

    Roasted mushroom heads

    In a hot pan with vegetable oil, place the mushroom heads on top. Once they are nicely colored, turn the mushrooms on their flat surface. Place the pan in the oven to finish cooking. Season with salt and pepper.

    Sauce

    In a saucepan, brown the shallots with a little butter, a translucent, add the tails of mushroom, continue cooking. Season with salt and pepper, moisten with the chicken broth, let cook for about 5 minutes. Put everything in a blender with a knob of butter.

  • Assembly and finish

    In a small bowl (warm) place a ladleful of corn puree, sprinkle fried onions and a drizzle of olive oil on top.

    In a flat plate, place a nice spoonful of mushroom sauce, place three heads of roasted mushrooms on top.

    Then place the pork chop on top, once it has rested well.

The herb crust can vary in its composition (chives, rosemary, sage, etc.)

You can make the same recipe with a rack of lamb or pork.

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