Take your cooking to the next level by following our chef’s recipe for pork chops with veal jus, rainbow carrots, confit lemon and purple mashed potatoes and prepare to get blown away.
Ingredients per serving
1 400g black pork chop
1 clove garlic, sliced
fresh thyme & rosemary
4 baby rainbow carrots
250g purple potatoes
1 fresh lemon
Greek fleur de sel
50ml veal jus
Marinate the chop in olive oil, garlic, salt, pepper and rosemary for 12 hours.
Peel the baby carrots, marinate with olive oil and season with salt pepper and thyme. Peel and cube the potatoes, then boil in salty
water until soft and mash with butter.
Slice and blanch the lemon in a small saucepan of boiling water for 10 seconds. Drain twice. Mix salt and sugar in a large bowl, dredge
the lemon slices in the mix and spread the slices over a paperlined baking tray. Dry in a low oven.
Grill the pork chop and the carrots, for best results in a ceramic ‘Monolith’ barbecue Heat and reduce the veal jus and serve with the mashed popato and confit lemon.