Free range pork chops with roasted tamarillos and parsnip puree
( SERVES 4 )
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|1 sprig||Fresh rosemary|
|¾ cup||Milk, or half and half milk and cream|
|1||Salt & freshly ground pepper, to season|
|1 tbsp||Brown sugar|
|2 tbsp||Balsamic vinegar|
|¼ cup||Red wine|
|1 tbsp||Olive oil|
|4||Pork chops, loin|
- To make the puree, peel and cut the parsnips and potatoes into chunks.
- Place together in a saucepan with the rosemary and garlic. Cover with salted water and boil until soft, approximately 20 minutes.
- Drain and return to the heat, with the lid on, for a minute or two just to dry out and steam, remove the rosemary.
- Heat the milk and cream then pour into the saucepan.
- Add the butter and either mash or pass through a sieve, a food mill or potato ricer until the texture is smooth and creamy. Season.
- Preheat oven to 200 degC. Remove the stalks from the tamarillos and slice each into 4.
- Lay in an ovenproof dish and sprinkle with sugar. Drizzle over the vinegar and add the wine. Bake for 20 minutes.
- Heat a frypan. Add a little oil then when hot, add the chops.
- Season well and cook for 4 minutes before turning and repeating.
- Serve with the warm puree and the tamarillos.