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Roasted pork chop served with caramelized apples purée and oregano roasted vegetables

Mains, Pork

Pork chop on the bone seared and roasted served with caramelized apples purée and roasted parsnips, celeriac and carrots in oil of oregano.

Ingredients

Recipe for 4 persons

For the pork chop

1 Unit(s)
Pork rack (4 chops)

For the roasted vegetables in oregano oil

400 Gr
Celeriac
2 Unit(s)
Carrot
2 Unit(s)
Parsnip
1 Bunch(es)
Oregano

For the caramelized apple puree

4 Unit(s)
Cortland apple
10 Gr
Sugar
30 Gr
Butter
  • Vegetable oil
  • Salt and pepper

Preparation time: 45 min

Preheat your four at 400 °F

  • General preparation
    Peel and cut apples into cubes, keep in lemony water to preserve oxydation. Cut the parsnips into small cubes. Cut carrots into small cubes. Cut the celeriac into small cubes.Cut the pork rack into 4 chops.
  • Roasted vegetables with oregano oil preparation
    Using a mortar and pestle, crush the oregano and a pinch of salt and a drizzle of vegetable oil until a smooth paste. Combine the diced parsnip, carrot and celery in a bowl. Salt and pepper. Add the oregano oil and mix. Place on a baking sheet and roast in oven for 15-25 minutes or until tender.
  • Caramelized apple purée preparation
    In a hot nonstick skillet, drizzle with vegetable oil and sauté the diced apples. Sprinkle with sugar and let caramelize slightly. Turn down the intensity of the heat and let stew. Place in the bowl of a food processor. Add butter and mix to obtain a smooth puree.
  • Pork chops preparation
    Season the pork chops with salt and pepper. In a hot nonstick skillet, drizzle some vegetable oil and sear the pork chops on both sides until golden. Place pork chops on a baking sheet and let roast them in the oven for 10 to 12 minutes for medium.
  • To serve
    In each plate, place a pork chop on a bed of roasted vegetables and accompany with apple purée.
Temper the pork chops at least 30 minutes before searing to get a nice even cooking.

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