Pork Recipe
Pan-roasted boneless pork loin chop, herbed fingerling potatoes, cauliflower gratin, grain mustard jus
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Ingredients
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Pork
Herbed Fingerling Potatoes
Cauliflower Gratin
Grain Mustard Jus
Method
Pork
- 1
Prepare the Pork
Season the pork chops with salt, black pepper, and fresh thyme on both sides.
- 2
Pan-Roast the Pork
In a skillet, heat olive oil over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until golden brown and cooked through. Add garlic cloves to the skillet for the last few minutes of cooking for added flavor.
Herbed Fingerling Potatoes
- 3
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash the fingerling potatoes and cut them in half lengthwise.
- 4
Season and Roast
Toss the potatoes with olive oil, rosemary, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy and golden.
Cauliflower Gratin
- 5
Prepare the Cauliflower
In a pot of boiling salted water, blanch the cauliflower florets for 3-4 minutes until slightly tender. Drain and set aside.
- 6
Make the Gratin
In a mixing bowl, combine heavy cream, Gruyère cheese, Parmesan cheese, salt, black pepper, and nutmeg. Add the blanched cauliflower and mix until well coated.
- 7
Bake the Gratin
Transfer the mixture to a baking dish and bake in the oven at 400°F (200°C) for 20-25 minutes until the top is golden and bubbly.
