Ingredients
(4 servings)
Côtelettes de porc
- 1 bag of carrot puree Épurée
- 7 sprigs of thyme
- 3 cloves of garlic
- 100 gr butter
- Salt and pepper
- Canola oil
- 4 pork chops, Nagano hotel cut
- 300 gr colored Nantes carrots
- 227 gr mushrooms
- 300 gr of chard
Gremolata
- 1 bunch of parsley
- ½ clove of garlic
- Zest and juice of half a lemon
- Shallot
- Olive oil
Preparation
- Chop the parsley and shallot finely. Mix with lemon zest and juice, salt, garlic clove, pepper and cover with good quality olive oil.
- Heat a frying pan hot to sear the meat, while seasoning the meat well on both sides.
- Turn oven on to 400°F.
- Once the pan is hot, add the canola oil and the chop, wait 1 minute and add the garlic, butter and thyme.
- Use a serving spoon to moisten the chop with the butter, canola oil, thyme and garlic mixture (give it some love). For a pink pork, reach 63°C in the middle.
- Once well browned on each side, place the chops on a baking sheet.
- Sauté the vegetables and season.
- Heat the puree of carrots Épurée
- Place the chop in the oven.
