You are here:
» Parmigiano-Reggiano cheese, brioche and herb crusted Pork Chops
Parmigiano-Reggiano cheese, Brioche and Herb Crusted Pork Chops by James Tanner
- Ideal with red Bourgogne wine. Wine suggestion: Bourgogne wine. Serves 4.
- 50g butter
- 1 tablespoons olive oil
- 250g (1 large) bramley apple, peeled, cored and chopped
- 750g potatoes, peeled and cut into chunks
- 4 free-range pork chops
- Crushed sea salt and freshly ground black pepper
For the herb crust:
- 150g Parmigiano-Reggiano, shavings
- 2 tablespoons Dijon mustard
- 25g (1 roll) brioche
- 2 tablespoons (handful) flat leaf parsley, chopped
- 1 tablespoon rosemary leaves, chopped
- Preheat the oven to 200°C/400°F/gas mark 6. Place the apple in an ovenproof casserole, add 1 tablespoon of water, cover and bake in the oven for 15 minutes until just tender. Remove from the oven and set aside.
- Bring a large pan of salted water to the boil, add the potatoes and boil for 15–20 minutes until tender. Drain well and mash with the 50g of butter. Season with crushed sea salt and freshly ground black pepper and fold in the cooked apple. Keep warm.
- Using a sharp knife, score the skin of the chops (this will help the chops to crisp while cooking) and season with crushed sea salt and freshly ground black pepper. Heat the oil in a large ovenproof frying pan. Add the chops and cook for 1 minute on each side to seal. Transfer the pan to the oven and cook for 7 minutes.
- For the herb crust, break the brioche into pieces and place in a food processor and blitz for 30 seconds to reduce it to fine crumbs. Add the parsley and rosemary and blitz for a further 15 seconds. Place the mix in a dish.
- Remove the chops from the oven, brush with mustard. Lay the pork chops in the crust mix.
- Place on a baking tray, crust side up, sprinkle with Parmigiano-Reggiano shavings.
- To serve, divide the bramley mash between warmed serving plates, top each portion with a chop.
CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION, PORTUGAL, FRANCE AND ITALY