Berkshire Pork Chop Recipe
One pound, grilled Berkshire pork chop, served with broccoli rabe and parmesan mashed potatoes, with blackberry rhubarb chutney
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Ingredients
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Pork Chop
Broccoli Rabe
Parmesan Mashed Potatoes
Blackberry Rhubarb Chutney
Method
Pork Chop
- 1
- 2
Broccoli Rabe
- 3
Prepare the Broccoli Rabe
Bring a large pot of salted water to a boil. Trim the ends of the broccoli rabe and blanch it in the boiling water for 2-3 minutes until bright green. Remove and plunge into ice water to stop cooking.
- 4
Sauté the Broccoli Rabe
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the blanched broccoli rabe, salt, and red pepper flakes. Sauté for an additional 5-7 minutes until tender.
Parmesan Mashed Potatoes
- 5
- 6
Mash the Potatoes
Add butter, heavy cream, grated Parmesan cheese, salt, and black pepper to the drained potatoes. Mash until smooth and creamy. Adjust seasoning to taste.
Blackberry Rhubarb Chutney
- 7
Make the Chutney
In a saucepan, combine blackberries, chopped rhubarb, sugar, apple cider vinegar, minced ginger, and salt. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 20-30 minutes until thickened, stirring occasionally.
- 8
Cool and Serve
Remove from heat and let cool. Serve the chutney alongside the grilled pork chop for a sweet and tangy contrast.
