CORIANDER CRUSTED PORK CHOPS
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2 pork chops, bone in 2 medium turnips 1 medium beet 1 cup grated parmesan 1 cup microgreens 2 tbsp chopped thyme 2 tbsp coriander seed 2 tbsp butter S&P Olive oil
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DIRECTIONS
- Preheat oven to 400°F.
- Peel and quarter beets and turnips. In a medium pot, place the turnips and beets and cover with cold water. Bring to a boil and reduce to medium heat. Simmer until fork tender, about 30-40 min.
- While the beets and turnips cook, take the mortar and pestle and crush the coriander seeds. Chop the thyme finely. Combine the coriander and thyme and mix well.
- Salt and pepper the pork chops to taste. Press the chops into the mixture, coating the meat all around.
- Heat the olive oil in an ovenproof skillet over medium heat. Sear the pork until nicely browned all around, about 2 minutes per side. Transfer the skillet into the oven and roast until internal temperature reaches 160°F, about 10 min.
- While the pork is in the oven, drain the cooked beets and turnips and cool slightly. Reserve about 1/2 cup of the water. Transfer the beets and turnips into the food processor adding the butter and parmesan. S&P to taste. Process until smooth adding the beet turnip water as needed.
- Plate the puree and place the pork chop on top. Garnish with microgreens and shaved parmesan. Enjoy!
