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Al Brown's Pork Loin Chops with Creamy Mash and Fennel Apple Remoulade

Posted on April 09, 2014 by Jo Freeman | 0 comments

Harringtons source only "happy pork" which has a sensational flavour. Its perfect bed partners in this case are a creamy mash, fennel remoulade using Te Manaia Organics fennel bulb and granny smith or jazz apples from Pernel Fruitworld. 

Serves 6

Step 1. Fennel and Apple Remoulade

Ingredients…

400 gm Te Manaia fennel bulb (finely sliced)
400 gm granny smith apples (grated, juice squeezed out)
3/4 cup mayonnaise
1/4 cup parsley (finely chopped)
Sea salt
Fresh ground black pepper

Method…

Combine fennel bulb, apple, mayo and parsley together in a mixing bowl. Season with salt and pepper. Refrigerate until required.

Step 2. Creamy Mash

Ingredients…

1.5 kg Zoe's Garden agria potatoes (peeled and cubed)
100 gm butter (cut into 1 cm cubes)
3/4 cup cream (heated)
Sea salt
Fresh ground black pepper

Method…

Place the potatoes into a large saucepan with some salted cold water. Bring up to a boil and then reduce to a simmer. Cook until you can easily run a knife through the potato cubes. Strain off the water and place hot potatoes back into saucepan. Add butter to the hot potato and mash until smooth. Finally pour in hot cream and fold through. Season to taste. Keep warm.

Step 3. Cooking and Plating

Ingredients…

6 Harringtons Pork Loin Chops
Sea salt
Fresh ground black pepper
Canola oil
Creamy mash potato
Fennel and Apple Remoulade
Michael's Kitchen Nectarine Chutney (or similar)

Method…

Preheat oven to 200 degrees.
Heat a skillet to a medium/high heat. Season the pork chops liberally.  Add oil to skillet and cook the pork chops until golden brown on both sides. Place chops in an ovenproof dish and cook in oven for 5 to 10 minutes.  Remove from oven and rest.
On hot plates, spoon some mash potato and a helping of fennel and apple remoulade.  Top the mash with your pork loin chop and finish with a dollop of the Michael's Kitchen nectarine chutney. Get some pork on your fork!

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