Old Fashioned Pork Chop
Old Fashioned Pork Chop with Roasted Pumpkin Mash and
Recipe by Serena Edwards
Preparation Time: 1 Hour
Cooking Time: 30 Minutes
¼ crown pumpkin, peeled, cut into bite sized pieces
Salt and freshly ground black pepper, to taste
100 ml water
2 Granny Smith apples, peeled, cored, diced
2 pork loin chops, trimmed of skin, skin reserved
1 tbsp thyme leaves, picked
1 large bunch of watercress
¼ red onion, julienned
¼ red capsicum, julienned
1 tomato, quartered
1 tbsp maple syrup
2 tbsp olive oil
1. Preheat oven to 200°C.
2. To make the pumpkin mash, place the pumpkin pieces on an oven tray, coat with olive oil and season with salt and pepper. Roast in the oven until tender. Remove from the oven and place in a food processor. Process until smooth, then add the cream and butter and process further. Check the seasoning and adjust if required. Pass through a fine sieve and keep warm until required.
3. To make the pork crackling, rub the skin with sea salt, place on an oven tray and roast in the oven for 10-20 minutes until the skin is blistered and crisp. Remove from the oven and set aside. Reduce the heat of the oven to 180°C.
4. To cook the pork chop, place a grill pan over medium high heat and brush the pan with canola oil. Season the pork chop with salt and pepper and rub all over with thyme leaves. Sear the pork chop until well coloured on both sides. Place the pork chop in the oven to finish cooking through, 6-12 minutes, depending on the thickness.
5. To make the apple sauce, place the sugar and water in a saucepan and bring to the boil. Boil until the sugar has dissolved, then add the apple. Simmer until reduced down to a smooth pulp.
6. To make the salad, combine the watercress, onion, capsicum and tomato in a bowl. Whisk together the maple syrup and olive oil and season to taste with salt and pepper. Dress the salad with the maple dressing.
7. To serve, place the pork chop on a serving plate and place a spoon of the apple sauce next to it. Top the apple sauce with shards of crackling. Place an elegant spoon of the mash next to the pork chop and a handful of salad to the side.
This recipe is untested in the MasterChef NZ kitchen