Recipe

Pork Chop & Romanesco

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Pork Chop & Romanesco

Pork chops with beautifully roasted Romanesco and kale on the side. Topped with hard cheese shavings.




Ingredients to serve 2

  • 2 x pork chops
  • ½ head x Romanesco broccoli – cut into florets
  • ½ x chilli – deseed & chop finely
  • ¼ x lemon – slice very thinly with skin on
  • 30g x hard cheese – shave with potato peeler
  • 5g x parsley – chop roughly
  • ½ clove x garlic – peel, grate finely & chop
  • 100g x kale – remove stalks & chop
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x pork chops
  • 1 head x Romanesco broccoli – cut into florets
  • 1 x chilli – deseed & chop finely
  • ½ x lemon – slice very thinly with skin on
  • 60g x hard cheese – shave with potato peeler
  • 10g x parsley – chop roughly
  • 1 clove x garlic – peel, grate finely & chop
  • 200g x kale – remove stalks & chop
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Romanesco broccoli: Line a baking tray with tin foil. Place the Romanesco broccoli on the baking tray and cover with a drizzle of olive oil, salt and pepper. Roast the Romanesco in the oven for 15 minutes until golden. Mix together the garlic, parsley, chilli and lemon slices with a drizzle of olive oil. Add the mixture to the roasted Romanesco.

Step 3

Pork chops: Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each chop to prevent it from curling up in the pan. Then season the chops on both sides with salt and pepper and rub with olive oil. Put a dry frying pan on high heat. When the pan is hot (but not smoking), place chops in the pan and sear for 4 minutes on one side and 3 minutes on the other side. Then hold the pork chop on its fat edge (using tongs or 2 spoons) to crisp it up – about a minute. Remove from the pan and set aside.

Step 4

Kale: Using the same pan you used for the pork chops, add the kale and cook with a little butter, salt and pepper for 2 minutes until bright green and slightly wilted.

Step 5

Serve the pork chops with the roasted Romanesco broccoli and kale on the side, topped with shavings of hard cheese.