MILDLY SPICED BRAISED PORK CHOPS WITH FOIE CROWN AND GARNISHED WITH STEAMED POTATOES AND VEGETABLES

Maridaje:

Ingredientes:

For the chops:

4 pork chops of 150 grams each.

4 slices of pork foie.

1 spoonful of GUAiNOS Cava jam.

1 tablespoon of GUAiNOS chilli flavoured Extra Virgin Olive Oil.

Coarse sea salt to taste.

Pepper to taste.

For the garnish:

4 medium-sized potatoes in their skins.

8 broccoli florets.

4 cherry tomatoes.

2 medium carrots thickly sliced.

1 onion cut into julienne strips.

1 tablespoon of GUAiNOS Orange flavoured Extra Virgin Olive Oil.

Salt and pepper to taste.

Preparación:

From the chops:

Wash the cutlets in cold water and dry them well with paper towels.
In a small bowl, mix the flavoured olive oil, sea salt and pepper.
Spread the mixture on both sides of the cutlets.
Heat the grill.
Place the cutlets to mark them. When they are seared on one side, turn them over.
Place the slice of pork foie on top and wait for the side of the chops that is on the grill to seal. When ready, remove with the help of a spatula and set aside.

From the garnish:

Place the potatoes, broccoli, tomatoes, and carrots in the steamer.
When the vegetables are cooked, remove them from the heat. Set the potatoes aside.
Heat a frying pan over medium-high heat with the Orange flavoured Extra Virgin Olive Oil and add the julienned onion.
When the onion starts to turn transparent, add the steamed vegetables. Sauté.
While sautéing, season to taste with salt and pepper. Turn off the heat and set aside.

Emplatado

Place the cutlets individually on a flat plate or in a shallow serving dish, taking care that the foie gras does not slide off.
Place the steamed potatoes in their skins on one side and the grilled vegetables flavoured with orange on the other.
Place the GUAiNOS Cava Jam in a small bowl for 15 seconds in the microwave.
Stir with a spoon a little to homogenise the jam and pour into a sauce dispenser.
Make lines on top of the pork foie so that it drips down to the chops.