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Pork Chops And Dijon Pomme Purée With Soubise

Serves 4

4 x 300g  French trimmed pork chops (thick cut, most butchers will do this for you)

Brine for pork chops:

  • 1 cup salt
  • 3/4 cup sugar
  • 1 cup maple syrup
  • 3 tablespoons Dijon mustard
  • 2 teaspoons hot red pepper flakes
  • 2 tablespoons juniper berries
  • 1/2 teaspoon whole cloves
  • 1/4 cup fresh rosemary, chopped
  • 2 tablespoons chopped fresh thyme
  • 12 garlic cloves, smashed
  • 2 tablespoons chopped fresh ginger
  • 8 cups water

 

Method:

  1. Mix all of the brine ingredients together in a nonreactive (stainless steel) pot and bring to a boil.
  2. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved.  
  3. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.

 

Soubise

  • 2 red onions sliced into rings
  • 100g butter
  • ¼ cup of sherry
  • 1litre cream
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • ½ cup white wine
  • 3 cloves garlic
  • 2 cups pork stock (recipe below)

 

Method

  1. On a low heat fry the onions in the butter until soft but not browned. Add the garlic and herbs and turn up the heat to brown all the ingredients.
  2. Once browned, add the sherry and wine and reduce by half, about 3 – 4 min. Add the cream and pork stock and reduce until again this time to about 2/3. Set aside to serve later.

 

Pork Stock

  • 3kg pork bones, roughly chopped
  • 3 medium white onions, peeled and quartered
  • 4 large carrots, peeled and halved
  • 3–4 celery sticks, roughly chopped
  • 1 whole garlic bulb, halved horizontally
  • A few black peppercorns
  • A few fennel seeds
  • 6 bay leaves
  • 3–4 sprigs of thyme
  • A few parsley stalks
  • Sea salt and freshly ground black pepper

 

Method:

  1. Preheat the oven to 200°C. Place the pork bones in a large roasting tray and season them well with salt and pepper. Roast for 40–45 minutes, turning once, until golden and caramelised.
  2. Using tongs, transfer the roasted bones to a large stockpot. Pour off any excess fat from the roasting tray, then place the tray over a low heat and add a glass of water to deglaze. Stir and scrape up the sticky, sweet caramelised bits from the bottom of the tray with a wooden spoon.
  3. Add this liquor to the stockpot, along with the vegetables, garlic, peppercorns, fennel seeds and herbs, then pour in enough fresh water to cover everything.
  4. Bring to a gentle simmer and cook, uncovered, for at least 3 hours – and up to 5. Top up the water once or twice, if necessary.
  5. Strain the stock through a fine sieve, leave it to cool, then chill. You can freeze your stock in batches – that way you’ll always have some on hand.

 

Dijon Mustard Pomme Purée

 Infused Cream

  • 1 ½ cups double cream
  • 1 tsp nutmeg
  • 2 bay leaves
  • 6 cloves crushed garlic
  • Salt & pepper to taste

 

Method

  1. In a medium saucepan over medium heat, add the double cream, bay leaf, nutmeg and garlic.
  2. Bring to a boil and reduce the cream by one fourth. This should take 3 to 5 minutes. Add the wholegrain Dijon mustard.
  3. Season lightly with salt to taste. Strain the cream through a sieve into a small saucepot to keep warm. Smash the garlic into the sieve to expel as much flavour as possible.

 

Potatoes

  • 1kg potatoes – diced into 3cm cubes
  • 2 Tbsp Dijon mustard
  • 1 tbsp salt
  • Salt and pepper, to taste

 

Method

  1. Pour the potatoes into a medium saucepot. Add enough cold water to completely submerge the potatoes. Add 1 tablespoon of salt. Cover and bring to a boil over medium-high heat.
  2. Taste the salted water to check the salt level. If it isn’t seasoned enough, add more salt little by little until reaching your desired seasoning. Turn heat down to medium-low and bring to simmer. Cook 8 to 10 minutes, or until a diced potato can easily be smashed on a cutting board by the back of a spoon.
  3. Be sure not to let the water come back to a boil or you will end up with watery mushy potatoes. Pour the cooked potatoes into a strainer and allow to drain for 30 seconds to fully release excess water, then add back into the saucepot.
  4. Cover and bring to medium heat to let the potatoes steam for 1 to 2 minutes. Scoop cooked potatoes into a ricer and press over a medium-sized bowl. Repeat until all the potatoes have passed through the ricer.
  5. Slowly fold a third of the infused cream into the riced potatoes with a rubber spatula. Lightly whip the potatoes and add another third of the infused cream. Fold in a few knobs of cubed butter at a time until all of the butter is incorporated.
  6. Add the Dijon mustard, whip the potato mixture and taste for seasoning. Add more salt and/or infused cream if needed.
  7. This puree should be aerated, light, fluffy, and able to run off the side of a spoon or rubber spatula.

 

Pork Chops and Assembly

  1. Remove the pork from the brine and pat dry (without rinsing). Pre heat the oven to 180˚C. Prepare a hot griddle pan (when you can’t hold your hand near the surface for more than 2 seconds).
  2. Season chops with pepper (not salt – the brining solution is salty) and brush with oil. Sear the chops for about 90 seconds on each side.
  3. Then move the chops to the preheated oven covered with foil and cook until you’ve reached the desired preference but chops should still be moist.
  4. Serve immediately, accompanied the Pomme Pureé and Soubise sauce. Garnish with deep fried rosemary & thyme sprigs.

 

 

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