Hey guys, it's Alex again. This week we changed things up by doing the food series on Wednesday since Sunday's can get pretty busy and we run out of time. This week I wanted to do a protein that I was never crazy about growing up but have grown to absolutely love. I wanted to add in a puree to keep it simple, yet give it another depth of flavor. Hope you all like it!

Pork Chops w/ Parsnip Apple Puree and Chili Corn


Ingredients:

Puree:
- 5 Tbsp Buter
- 1 Yellow Onion (Thinly Sliced)
- 2-3 Parsnips (Peeled and chopped)
- 2 Honey crisp apples (peeled, cored and chopped)
- 4 Garlic cloves (thinly sliced)
- 2 tbsp orange zest
- 3 Thyme sprigs
- 3 Sage leaves (minced)
- 2 Cups Chicken Stock

Pork Chops:
- 2 Bone-In Pork Chops
- Olive Oil
- 3 Thyme sprigs
- 2 Sage leaves
- 3 Garlic Cloves

Corn:
- 2 ears of Sweet Corn
- 2 tbsp of Butter
- 1/4 teaspoon Chili powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon Garlic Powder
- 1/8 teaspoon Cayenne Pepper


Step 1: Season your pork chops will salt & pepper and allow it to achieve room temperature. Start cooking your corn in boiling water.

Step 2: In a saucepan melt the butter, careful not to burn. Add in chopped onion and caramelize.

Step 3: Add in chopped parsnips, apples & garlic and cook until golden brown.

Step 4: Add in orange zest, thyme leaves & minced sage leaves.

Step 5: After everything is well incorporated and golden brown, add in chicken stock and bring to a simmer. Cook until the parsnips are tender and the stock has reduced slightly.

Step 6: Once the parsnips are tender, slowly add into a blender and puree until a smooth texture.

Step 7: In your skillet, heat up for a minute before adding in enough olive oil to just coat the bottom of the pan. Once its heated, add in pork chops and allow the side to sear.

Step 8: After about 2-3 minutes, flip over pork chop. Add in thyme, sage and 3 tbsp of butter and baste the pork chop until cooked. This will help it stay moist and not dry out. When done, allow the pork to rest for 5 minutes before cutting.

Step 9: While the pork chops are resting and your corn is cooked, mix together all the ingredients in a bowl. If your corn is on ears, I like to carve it off but you can also use this spice as a spread and keep them on.



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XO, Kay

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