Pork Chops and Veggie Puree

Chef David 'Spoon' Gauthier from Smoky Rose near the Dallas Arboretum joins Good Day to make a bone-in pork chop with carrot, apple and squash puree.

Pork Chop and Veggie Puree

4 Medium sized Carrots (peeled and large dice)
2 Butternut Squash (peeled/seeded large dice)
2 Apples (peeled/seeded large dice)
1 Large yellow onion (quartered)
2 Lemons juiced
3 Sticks of butter (1 ½ sticks for roasting and the other 1 ½ for pureeing)
Salt and white pepper
Extra Virgin Olive OIl  (enough to toss the veggies)
Water (1/2 cup)

Pistachio Chimichurri:
1 cup Basil leaves, lightly packed
½ cup Parsley leaves lightly packed
½ Oregano leaves, lightly packed
1 cup Extra virgin olive oil
5 tablespoons Lime juice
1 cup Pistachios, peeled and roughly chopped
2 Garlic cloves, sliced thin
1 teaspoon Smoked paprika
½ cup Onion, small dice

Pork Chop:
1tbsp Extra Virgin Olive Oil
4 each 8 oz pork chop

Preheat your oven to 375 degrees. Toss vegetables in evoo and place in a roasting pan, pour in water and lemon juice, season with salt and white pepper. Cut the 1 ½ sticks of butter into about 6 pieces and place throughout the veggies. Cover with aluminum foil and roast for 1 ½ hours. Check for fork tender veggies, cook time could vary depending the size and ripeness of your veggies.

To puree, get your blender ready and have a fine strainer set up into an oversized container. Place veggies into blender keeping as much liquid out of the mix as possible. Cut the remaining 1 ½ sticks of butter placing a pad or two in each batch of veggies you blend. Blend the veggies in batches so not to overload your blender and blend until smooth. Pour the mixture into the strainer and push through with rubber spatula or spoon. Repeat until all the veggies are pureed. Season with more salt and white pepper if needed. Serve warm.

For the Pistachio Chimichurri: Place all ingredients except the olive oil into a food processor fitted with a metal blade and process for 2 minutes. Scraping the sides every so often. Slowly add the olive oil. Reserve at room temperature.

Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degree

Plate together, puree over pork or vice versa, with chimichurri drizzled on top. 

LINK: www.smokyrose.com

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