Pork Chops, Celery Seed & Parsnip Puree
This simple spice lifts pork chops or cutlets out of the ordinary. The pork is incredibly moist, the puree is vibrant and then the apple with chili is brilliant.
- Herbie's Celery Seeds (ground) · 1 tablespoon
- Herbie's Oregano Leaves (dried) · 2 teaspoons
- Salt · 1/2 teaspoon
- Fresh ground black pepper · 1 teaspoon
- Olive Oil · 2 tablespoons
- Pork chops, about 10 to 12 oz each · 4
- Herbie's Chili Flakes (medium) · 1/2 teaspoon
- Parsnips, peeled and chopped · 1 pound
- Milk · 1/3 cup
- Salt & Ground Pepper to taste ·
- Butter · 1 1/2 ounce
If you are unsure of your barbecuing expertise, wrap them in foil before putting them on the barbecue.
Mix together the ground celery seeds, oregano leaves, salt, pepper and oil to form a paste and brush on both sides of the chops, covering them with the paste.
Cook the chops on a hot barbecue or chargrill pan over medium to high heat for about 4 minutes each side or until just cooked through. The cooking time here will depend on the thickness of the chops. With thick chops we found 6 minutes on one side and 4 on the other worked well.
Sprinkle the chili flakes over the apple halves, wrap them in foil and cook on the barbecue with the pork.
Meanwhile, to make the parsnip puree, combine the chopped parsnip and 1 cup of water in a saucepan. Cook over medium heat for about 10 minutes until soft. Puree with the butter and milk and season to taste with salt and pepper.
Serve the chops over the parsnip puree with the chili apple and enjoy with Williamson Viognier.