Pork Chop Recipe
heritage pork chop, corn purée, fingerling potato salad, seasonal vegetables, morel mushroom sauce, smoked apple mostarda
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Ingredients
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Pork Chop
Corn Purée
Fingerling Potato Salad
Seasonal Vegetables
Morel Mushroom Sauce
Smoked Apple Mostarda
Method
Cooking Pork Chops
- 1
Making Corn Purée
- 2
Prepare the Corn Purée
In a saucepan, combine fresh corn kernels, heavy cream, butter, and salt. Cook over medium heat until the corn is tender. Blend until smooth and set aside.
Preparing Fingerling Potato Salad
- 3
Make Potato Salad
Boil fingerling potatoes until tender, about 15-20 minutes. Drain and let cool. In a bowl, mix with olive oil, red wine vinegar, chopped fresh herbs, salt, and black pepper.
Cooking Seasonal Vegetables
- 4
Making Morel Mushroom Sauce
- 5
Prepare Morel Mushroom Sauce
In a skillet, melt butter and sauté shallots until translucent. Add morel mushrooms and white wine. Cook until wine reduces by half. Stir in heavy cream and salt, and simmer until thickened.
Making Smoked Apple Mostarda
- 6
Prepare Smoked Apple Mostarda
In a saucepan, combine diced apples, Dijon mustard, brown sugar, apple cider vinegar, and smoked paprika. Simmer until the apples are tender and the mixture thickens.
Plating
- 7
Serve the Dish
On a plate, spread a layer of corn purée, place the pork chop on top, add a serving of fingerling potato salad, sautéed vegetables, and drizzle with morel mushroom sauce. Serve with smoked apple mostarda on the side.
