Pork Chops with Smokie Prootas
Pork Chops
Ingredients:
4 French trimmed locally reared pork chops
1 clove garlic
16 sage leaves
35g butter
Method:
Season the chops with salt and place fat side down in a pan.
Cook gently to render the fat.
Bash the garlic and add to the pan.
Cook on both sides for about 4 minutes each side.
Add the butter and sage leaves and cook until crisp.
Spoon the sage on top of each chop and allow to rest.
Parsnip cream & crisps
Ingredients:
2 parsnips (weighing about 400g) scrubbed clean
275ml whole milk
1 bay leaf
Salt
Oil for frying.
Method:
Peel the parsnips and pat the skins dry.
Chop the parsnips into small dice and place in a pan.
Cover with milk, add the bay and season with salt.
Simmer until soft.
Remove bay leaf and blend to a smooth puree.
Deep fry the parsnip skins until golden.
Drain on kitchen paper and season with salt.
Spoon the cream onto a plate, add the chop, spoon on the juices. Garnish with the crisps.
Smokie Prootas
Ingredients:
10 medium potatoes (Maris Piper, King Edwards or any floury potatoes)
25ml smoked rapeseed oil
1 teaspoon smoked sea-salt
Method:
Scrub the potatoes and boil in salted water for 20 minutes.
Drain well, return to the pan and dry out on a low heat.
Drizzle oil into the base of baking dish and add the potatoes.
Place a tea towel on top and punch the potatoes slightly to break the skin.
Remove tea towel and drizzle with oil and sea-salt.
Bake in a 200° oven for about 45 minutes or until the potatoes have cooked through and are crisp and golden on top.
