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Monday, October 3

Pork chops in sage butter with beet puree & Swiss chard

Beets, red, cut in half
1 large
Potato, Yukon Gold
1 medium
Butter, unsalted
2 tablespoons +
2 tablespoons +
2 tablespoons
Salt, kosher

Pepper, freshly ground

Pork chops, 1-inch thick
Oil, extra-virgin olive
2 tablespoons +
2 tablespoons
Garlic, crushed
1 sprig
Lemon juice, fresh
1 teaspoon
Swiss chard, stems discarded, leaves chopped
1 pound
  1. In a large saucepan, combine the beet and potato. 
  2. Add enough water to cover by 2-inches, and bring to a boil over high heat. 
  3. Cook until the beet and potato are tender, about 35 minutes; drain well and cool. 
  4. Peel and coarsely chop the beet and potato, and then transfer to a food processor. 
  5. Add 2-tablespoons butter, and puree until smooth. 
  6. Season with salt and pepper; keep warm. 
  7. Heat a large cast-iron skillet. 
  8. Rub the chops with 2-tablespoons oil; season with salt and pepper. 
  9. Cook over moderately high heat until golden brown on the bottom, about 7 to 8 minutes. 
  10. Turn the chops, and add the garlic, sage, and 2-tablespoons butter. 
  11. Cook until the chops are golden and the thickest part registers 135F, about 7 minutes longer. 
  12. Transfer the chops to a plate, and let stand for 5 minutes. 
  13. Whisk the juice and 2-tablespoons butter into the skillet; season with salt. 
  14. Strain the sage butter through a fine sieve over the chops; reserve the crispy sage leaves and discard the garlic. 
  15. In a large skillet, melt 2-tablespoons butter with 2-tablespoons oil. 
  16. Add the chard in large handfuls; let each batch wilt slightly before adding more. 
  17. Cook, stirring occasionally, until all the chard is wilted, 5 minutes; season with salt and pepper. 
  18. Serve the pork chops with the beet puree and Swiss chard, and garnish with the sage leaves. 
Recipe mildly adapted from Food&Wine online.

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