Pork Chops with Mustard Seeds and Potato-Garlic Puree
Ingredients
- Ingredients
- 4 Pork cutlets (lean)
- 4 Tbsps thyme
- 3 Tbsps Mustard seed
- salt
- freshly ground peppers
- olive oil (extra-virgin)
- 1 garlic clove
- 4 large potatoes (starchy)
- 4 thyme
Preparation steps
Peel the potatoes and cut into pieces. Trim and peel the garlic cloves. Cook the potatoes together with the cloves of garlic in lightly salted water. Drain and press through a potato ricer. Puree with 2 tablespoons oil and 100 ml (approximately 1/2 cup) water. Then season with salt and pepper.
Roast the chops in a large dry cast iron pan for about 8 minutes, periodically checking doneness. Lift the chops from the pan and place on a plate. Season well with salt and pepper. Add 6 tablespoons oil to the still hot pan, put back on the stove and pour in the thyme leaves, mustard seeds and 4 thyme sprigs. Cook briefly over high heat, then spoon the oil with the spices over the chops. Serve the chops with the garlic puree and garnish with sprigs of thyme. Serve with some bread.
