Pommes Parmentier with Pork Chops and Chestnuts
Nothing says winter like chestnuts! This recipe combines them with buttery potatoes, meaty chops, shallots, veal jus, garlic and shallots.
Ingredients
- 500g potato balls
- 4 sprigs of thyme
- 500ml veal jus
- 100g butter
- 4 cloves garlic
- 1 shallot
- 6 thick cut pork chops
- 100g chestnuts
Method
Place the potato balls into the frying pan and cover with a splash of cold water and a knob of butter. Add 2 sprigs of thyme.
Place the pork chops onto a baking tray and season. Place under a hot grill for 6 minutes.
Add half of the veal jus to the potatoes and simmer.
Reduce the remaining jus in a separate pan, along with 4 chopped cloves of garlic, a finely sliced shallot and the remaining thyme. Pour the sauce over the potatoes to create a glaze.
Add the chopped chestnuts to the pan.
Serve the potatoes as a garnish to the pork chops and drizzle over the sauce.
Ingredients
- 500g potato balls
- 4 sprigs of thyme
- 500ml veal jus
- 100g butter
- 4 cloves garlic
- 1 shallot
- 6 thick cut pork chops
- 100g chestnuts
Method
Place the potato balls into the frying pan and cover with a splash of cold water and a knob of butter. Add 2 sprigs of thyme.
Place the pork chops onto a baking tray and season. Place under a hot grill for 6 minutes.
Add half of the veal jus to the potatoes and simmer.
Reduce the remaining jus in a separate pan, along with 4 chopped cloves of garlic, a finely sliced shallot and the remaining thyme. Pour the sauce over the potatoes to create a glaze.
Add the chopped chestnuts to the pan.
Serve the potatoes as a garnish to the pork chops and drizzle over the sauce.
