Sunchoke Puree
1 bag of Sunchokes
3 cloves of garlic, minced
1/2 cup of chicken stock
1 shallot, chopped
Salt and pepper
1 teaspoon sage
Scrub sunchokes with vegetable brush. Boil in hot water for about 20 minutes, strain. In a seperate pan, add 1 tablespoon of butter, shallots and garlic and saute until they are translucent about 2 minutes. Add garlic, shallots and sunchokes in food processer and puree in batches while adding chicken stock and dried sage. Season with salt and peper. Can be made ahead and reheated.
Pork Chops
1 granny smith apple, cored and chopped
1/2 cups of walnuts, chopped
1/4 of gruyere, chopped
2 pork chops
2 fresh sage leaves
Preheat over to 350 degrees. Cut slit in the side of the pork and create a 'pocket' in the meat. Stuff each with equal parts apple, walnuts and greyer. Sear on high heat on each side about 3 minutes until brown in over safe pan. Pop pan into oven and bake chops for 12-14 minutes. You want the meat to be a little pink but not too pink. Juices should run clear.
Ladle hot sunchoke puree on plate and place pork chop on top. Garnish pork with left over walnuts, apples and cheese. Enjoy!
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