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Roasted pork chop with honey and espelette, sauce vierge, crunchy asparagus and parsnips salad

Mains, Pork

Roast pork chop with honey and Espelette pepper topped with a sauce vierge and accompanied by a crisp salad of asparagus and parsnips.


Recipe for 4 persons

For the roast pork chop

4 Unit(s)
Pork chop
5 Ml
Espelette pepper
100 Ml

For the sauce vierge

0.50 Box(es)
Cherry tomatoes
1 Clove(s)
30 Ml
Pine nuts
0.50 Bunch(es)
1 Unit(s)
60 Ml
Olive oil

For the crispy salad

0.50 Bunch(es)
Green asparagus
0.50 Bunch(es)
4 Unit(s)
15 Ml
Lemon vinegar
15 Ml
Grainy mustard
30 Ml
Olive oil
  • Olive oil
  • Vegetable oil
  • Salt and pepper
Roasted pork chop with honey and Espelette, sauce vierge, crunchy asparagus and parsnips salad

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.

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