On Thursday evening Alberto got home from holiday with Ramon and our friend David was over for dinner so I decided to make this tasty dish. You can easily scale it up or down for more or fewer people. The amounts here are for 4 people. The dish comes with a really tasty apple relish which accompanies it quite nicely.
For the bake:
1kg of parsnips, trimmed, peeled and halved or quartered lengthwise
1 lemon cut into slim wedges
Salt and pepper
2 pork chops per person
75g of shaved Parmesan
250g of new potatoes, halved
For the relish:
1 stick of celery, finely diced (I don’t like celery so I used some leek instead. Leek goes very well with both pork and apple.)
½-¾ of an apple, peeled, cored and finely diced
2 teaspoons of balsamic vinegar
A pinch of golden caster sugar
Salt and pepper
10g of fresh basil leaves, finely chopped
10g of fresh mint leaves, finely chopped
Preheat the oven to 190.
Boil a large pan of water and add the parsnips. Cook for 6 minutes and then drain and allow to steam dry.
Pop them back in the pan along with the lemon wedges and halved potataoes. Season, add the olive oil and toss until well mixed.
Arrange in the roasting pan and roast for 35 minutes, stirring occasionally.
Halfway through cooking the parsnips and potatoes heat some oil in the frying pan. Season the chops and then brown them in the frying pan and then turn them on to their sides to colour the fat. You’ll probably need to do this in two batches so pop them on a plate whilst you’re finishing the others off.
Once the 35 minutes have elapsed stir the Parmesan into the parsnips and potatoes. Then tuck in the chops so that they are partly covered with the vegetables and cheese, drizzle a little more olive oil over them along with any juices given out by the meat. I also added a handful of cherry tomatoes at this point.
Roast for 10-15 minutes, depending upon the size of the chops.
Whilst roasting the chops make the relish.
Heat the oil in a frying pan and cook the apple and celery (leek) for a few minutes until softened, stirring occasionally. Leave to cool then whisk the vinegar and sugar together. Season. Whisk in the remaining oil and stir in the herbs, apple and celery.
Once the chops are ready discard the lemon wedges, and serve the chops, parsnips, potatoes and so on with the cooking juices spooned over, accompanied by the relish.
Delicious. I also served this with steamed, buttered kale. A delicious dish – really tasty. Sadly no photo though – we were all too hungry to stop and photograph it before eating it!