Roasted pork chop with honey and espelette, sauce vierge, crunchy asparagus and parsnips salad
Roast pork chop with honey and Espelette pepper topped with a sauce vierge and accompanied by a crisp salad of asparagus and parsnips.
IngredientsRecipe for 4 persons
For the roast pork chop
For the sauce vierge
For the crispy salad
- Olive oil
- Vegetable oil
- Salt and pepper
Preparation time: 45.00 min
Preheat your four at 400.00 °F
- General preparation
Cut the cherry tomatoes into quarters. Chop garlic and parsley. Use a peeler to create long ribbons of parsnips. Cut the asparagus diagonally.
- Sauce vierge preparation
In a large bowl, combine the cherry tomatoes, chopped garlic, pine nuts and chopped parsley, olive oil and lemon juice. Season with salt and pepper.
- Roast pork chops preparation
In a skillet over high heat, sear the pork chops, seasoned beforehand with salt and pepper, 2 minutes per side until they brown nicely. Brush your chops with honey and sprinkle some Espelette pepper. Finish cooking in oven 8 to 10 minutes.
- Salad preparation
Cook asparagus in large pot of boiling salted water 1 minute and plunge into ice water to stop cooking. Place them in a large bowl with parsnip ribbons. Stir in the chopped chives, grainy mustard, lemon vinegar, olive oil and mix. Season with salt and pepper.
- To serve
Place a serving of salad in the middle of the plate, creating some height. Then place a pork chop on the salad and drizzle it with sauce vierge.
So that parsnips retain their crispness and color, keep them in ice water and season your salad at the last moment.