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Balsamic pork chops with cauli mash

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Balsamic pork chops with cauli mash

30 minutes

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Balsamic pork chops with cauli mash

By Abigail Donnelly

Serves 4 - 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 30 minutes

Ingredients

For the pork chops:

½ cup olive brine
4 T olive oil
2 sprigs fresh rosemary, bruised
500 g pork chops
1 T olive oil
3 T butter
4 shallots, halved (or 1 red onion, quartered)
10 g sage
½ cup balsamic vinegar

For the cauli mash:

500 g cauliflower, chopped into large florets
1 lemon, zested
250 g Woolworths smooth ricotta
a pinch ground nutmeg
salt, to taste

Method

1. Preheat the oven to 180°C. Place the olive brine, olive oil and rosemary into an ovenproof dish, add the pork chops and brine for 30 minutes.

2. Meanwhile, steam the cauliflower until quite soft, then transfer to a blending jug. Add the lemon zest, ricotta, nutmeg and salt. Blend until smooth.

3. Heat the olive oil and 1 T butter in an ovenproof pan over a high heat. Add the shallots and pork chops, brown on both sides, then set aside.

4. Add the sage, balsamic vinegar and remaining butter and cook for 5 minutes. Return the pork chops to the pan and bake for 5 minutes, or until tender. Serve with the cauli mash.

Find more pork recipe here.