Balsamic-Glazed Pork Chops with Cauliflower Puree by Steven Dolby
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(Serves 2 people)
INGREDIENTS
CAULIFLOWER PUREE
270g Cauliflower florets
2/3 Cup Whole milk
Salt & white pepper
OTHER INGREDIENTS
4 Thinly sliced pork chops (boneless)
1/2 Medium onion
1 Clove garlic
1 Tsp brown sugar
1 Tsp fresh rosemary
1 Tsp fresh thyme1/2 Cup chicken stock
1/4 Cup balsamic vinegar
Olive oil
Salt & ground black pepper
(Great with sweet garden peas, carrots & pearl onions)
© STEVEN DOLBY
Nice one Steve.... better add 'brown sugar' to list of ingredients for the pork cops (Don;y you just hate it when that happens.
ReplyDeleteI like this recipe because here in Spain all the chops are thin.
Well spotted, thank you :)
Deleteprocedures?
ReplyDelete