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Pork Chops

with rainbow radishes, poached apples & crispy sage

Preheat the oven to 200°C.

For the chops, take an oven proof frying pan, add some oil, and place on a medium to high heat. Dab the moisture from the chops and season well but don't add to the pan just yet.

Take three saucepans, fill one with water and place on a medium heat for poaching the apple, add a shallow pool of oil to the second and place on a medium to low heat for frying the sage, add balsamic vinegar and four sage leaves to the last and place on a medium to low heat.

Now the frying panfor the pork chop should be up to temperature, place the chops in and leave for 5 minutes. Now turn the chops and place in the oven, still in the pan, for a further 10 minutes. Meanwhile take an oven tray, crush the garlic with the flat side of a knife and place around the radishes with a light covering of oil and season. They will need 15 minutes, this will allow 5 minutes for the chops to rest before serving. Give them a good shake half way through too.
 
While the chops and radashes are cooking turn the balsamic vinegar up a little, stirring occasionally until reduced. Remove the sage before serving.
 
For the crispy sage, turn the heat up just a touch. Test one leaf by dropping it in the oil, frying for 2-3 seconds on each side, lifting out with a fork onto kitchen roll when done and sprinkle a little salt over. It should sizzle and go a rich green. If it doesn't sizzle, turn it up. If it turns brown turn it down. You will want roughly 8 per person.
 
Cut the apple into cubes then poach in the water for 3 minutes, drain and squeeze the lemon juice over.
 
After the chops have rested, bring everything together on a plate and enjoy!

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There may seem like there is quite a lot going on all at the same time in this recipe in a seemingly short space of time, but as long as you preheat the oven and put the pans going in preparation; the balsamic, apple cubes and crispy sage can have your full attention. The crispy sage can actually be made prior to cooking and will actually stay crispy for a day or two after. The same goes for the balsamic reduction.
 
It's great to eat radishes in a different way other than sliced over a salad, which I do so often. Radishes are a great addition to your diet nutritionally, full of antioxidants and vitamins. They really are the hero of this dish especially with their vibrant colours.
 

eating pungent radish and drinking hot tea, let the starved doctors beg on their knees

It seems to be the case that quite a lot of people are not too fond of radishes but when roasted they mellow and loose nearly all of their pepperiness. There are other varieties that are not so peppery with more unusual colours internally, such as the watermelon radish, which gets its name from looking much like a tiny watermelon, pale green on the outside and then vibrant pinky purple within.

dscf2342
Exmoor, Devon
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