PORK CHOPS WITH PARISIENNE BUTTER BY JAN HENDRIK
Ingredients for the pork chops
- 2 Eskort pork chops
- 15 ml soy sauce
- olive oil
- salt and freshly ground black pepper
- 4 – 6 small fresh sage leaves
Ingredients for the Parisienne butter
- 250 g soft unsalted butter
- 10 g chives, finely chopped
- 30 ml capers, finely chopped
- 10 g flat leaf parsley, finely chopped
- 1 shallot, finely chopped
- zest of 1 lemon, finely grated
- 4 fresh thyme sprigs, leaves stripped of stems
- 5 ml coarse salt
Ingredients to finish the dish
- 2 baby fennel bulbs
- 125 ml chicken stock
- 50 g (55 ml) butter
- salt and freshly ground black pepper
- fresh figs
Method for the pork chops
- Score the outer layer of fat on the pork chops, as this will prevent the chops from curling up when you cook them.
- Place the pork chops in a bowl, and lightly brush each side with a thin layer of soy sauce.
- Let the chops marinate for 30 minutes.
- Heat a saucepan over medium-to-high heat and add a little olive oil.
- Fry the chops on both sides until just cooked.
- Season with salt and pepper. Keep to one side.
Method for the Parisienne butter
- Place the butter in a mixing bowl. Add the chives, capers, parsley, shallot, lemon zest and thyme. Mix well and season with salt.
- Spoon the butter onto baking paper, roll into a cylinder, and place in the fridge until hardened.
Method to finish the dish
- Place the fennel in a saucepan. Add the chicken stock and butter. Season with salt and pepper. Place on the heat and bring to a simmer. Let it simmer, uncovered, until the fennel starts to caramelise.
- Heat the grill of the oven and place the pork chops in an oven dish.
- Slice the butter into 2 cm slices. Keep the rest of the butter in the freezer for future use.
- Place the pork chops under the grill until the butter has melted.
- Serve with fresh figs and fennel.
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