Smoky Pork chops with pumpkin purée

After some quick meals, the last few days I  felt like creating something a bit more complex with different elements. (Basically just didn’t want to leave the kitchen :P) So thought about Pork Chops with a nutmeg pumpkin purée, buttered cauliflower, carrot and tzatziki. This is for all my carnivore friends who will probably get the benefits of some vegetables alongside!

I have the recipe for the pumpkin puree in my pumpkin soup recipe. You can easily make some yoghurt cucumber tzatziki or buy from the store.

INGREDIENTS

  • 4 pork chops
  • 1 sprig of thyme
  • 4 cloves of garlic
  • 2 star-anise + 1 tbsp coriander seeds
  • Olive oil and butter
  • Salt and Pepper
  • 1 tbsp smoked paprika
  • A few cauliflower florets + 4 tbsp pumpkin purée
  • 1 tbsp tzatziki

PREPARATION

  • Marinade the pork chops from 1 hour to overnight with olive oil, sea salt, thyme garlic, smoked paprika and crushed star anise coriander seeds and pepper.
  • Cook it for 4 minutes on either side in a hot pan with some olive oil and then finished it off in the oven. The important thing is to rest the meat after cooking for a few minutes to get the melt in your mouth texture.
  • Make very thin slices of the cauliflower florets and lightly roast them in some butter in a pan. Keep aside.
  • Plate with the Pork Chops on top of the pumpkin puree, along with the buttered cauliflower, carrot, and some tzatziki.

Recipe for Pumpkin puree with nutmeg here.

 

 

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