Recipe by James Golding for Maple for Canada
MAPLE GRILLED PORK CHOPS WITH WHIPPED POTATOES AND PICKLED MAPLE FENNEL SALAD
Serves 4
INGREDIENTS
For the pork chops
- 4 pork chops
- salt and freshly ground black pepper, to taste
For the whipped potatoes
- 500g maris piper potatoes
- 2 tbsp double cream
- 50g butter, softened
- salt, to taste
For the salad and dressing
- 1 tbsp wholegrain mustard
- 2 tbsp maple vinegar
- 6 tbsp olive oil
- 1 fennel bulb
- a bunch of flat-leaf parsley, roughly chopped
- 2 garlic cloves, peeled
- salt and pepper, to taste
- 4 tbsp pure Canadian maple syrup (preferably dark syrup for its robus taste
METHOD
To make the pork chops
- Preheat the oven to 185°C/Gas Mark 4.
- Season the pork chop and sear in a hot pan until golden brown, then put in the oven for 10 minutes.
- Remove from the oven and allow to rest before serving.
To make the whipped potatoes
- Peel and cut potatoes into small cubes.
- Bring a pan of salted water to the boil then add the potatoes.
- Reduce the heat to a simmer, and cook the potatoes until the cubes are soft.
- Reduce the heat to a simmer, and cook the potatoes until the cubes are soft.
To make the maple fennel salad
- Thinly slice the fennel and place in a bowl.
- Add the maple vinegar and half the maple syrup into a pan with pepper and salt. Bring to the boil, then pour over the fennel and allow to cool.
- When the pickling liquor has cooled, mix in the rest of the maple syrup, mustard, and olive oil to make the dressing.
To serve
- Place the whipped potato on the plate.
- Put the pork chop on top of the potato.
- Place the pickled fennel alongside and drizzle with the dressing.