Walnut and rosemary crusted pork chops with warm potato salad and roast rhubarb, onion and apple compote
This is probably one of the best pork chop recipes I have tasted, the crust is absolutely delicious and your taste buds will never be the same after you create this flavoursome crust that compliments the perfect pork chop. Using garden rosemary, blood oranges, rhubarb, watercress and apples this dish offers so many wonderful seasonal flavours.
Use the recipe as it is or breakup the recipe to create a wow of a potato salad, a rhubarb compote to have with roast meats or cheese plate, and a crust that will compliment chicken, fish or veal.
- 4 x 180g pork chops, bone cleaned (Get your butcher to do this for you you should be able to get the chop cut about 1-1/2 – 2 cm thick
- 2 eggs
- 1 tablespoon flour
- 1 cup good quality fresh bread crumbs
- 1 clove garlic
- 1-1/2 tablespoons chopped rosemary
- 1 cup walnuts
- 1 tablespoon blood orange zest
- salt and pepper
- 250g rhubarb rinsed and chopped in 5 cm chunks
- 2 green apples peeled and chopped
- 1 red onion peeled and chopped
- 2 tablespoons (60ml) Byron Bay Garlic company “Garlic and chilli infused apple balsamic”
- 2 tablespoons organic panella evaporated can sugar (you can use brown sugar)
- salt and pepper
Potato Salad Ingredients
- 800g kipfler potatoes
- 1 bunch of water cress
- 2 tablespoons chopped chives
- 2 cups inner celery leaves, picked
- 1 cup finely sliced celery heart
- 2 blood oranges segmented
- 1 tablespoon butter
- 1 french purple shallot, thinly sliced
- 1/4 cup cream
- 1/4 cup verjuice
- 3 tablespoons of good quality garlic aioli or homemade mayonnaise
- Salt and pepper
For the compote
Combine all of the ingredients in a bowl and place into a baking dish in a single layer, roast for 20 minutes at 180c. Set aside and reheat to serve.
For the crumb
Combine the breadcrumbs, garlic, rosemary, walnuts and orange zest in a food processor until blended. Season with salt and pepper and set aside. This can be made ahead of time. Place the crumb mixture into a flat plate for easy crumbing
For the dish
Lightly flatten the chops with a meat mallot being careful not to detach it from the bone. Dust the chops with the flour and then dip them into the whisked egg, immersing them completely. Draining off the excess egg mixture, press the pork chops into the crumb mixture covering them generously on both sides. Set the chops aside in the fridge until you are ready to cook them.
Wash the potatoes and boil in their skins for 14 – 18 minutes depending on the size, drain and cover with cold water while peeling. For easy peeling it is best to do this while they are still hot. Trim the end off the potatoes and cut them into 1-1/2 cm rounds setting them aside while you prepare the rest of the salad ingredients.
To make the dressing, heat the butter over a moderate temperature in a frypan large enough to hold the potatoes, add in the purple shallots and saute for 1 minute. Add in the cream and the verjuice and simmer for 3 minutes until slightly reduced, stir in the mayonnaise until smooth and the toss in the potatoes cooking them gently to cover with the dressing, season with salt and pepper and toss them with the salad ingredients just before serving.
To assemble the dish preheat the oven to 190c, heat a frypan over a moderate temperature with about 1/3 cup of sunflower oil, test the oil by dropping in some of the crumbs, if they immediately start to bubble and fry then the oil is ready. Fry the chops on each side for 1 1/2 minutes until golden, set aside to drain on paper towel and then place them in the preheated oven for 15 minutes to finish cooking.
Place one of the chops onto a plate, top with the potato salad and a spoon of the compote to the side. Enjoy.