Pork chop with beet jelly served festively

Pork Chop with Beet Jelly - a festive recipe, full of color and flavors, perfect for special occasions or simply to impress someone dear. This combination of juicy chop, creamy beet puree, and vibrant jelly transforms every meal into an unforgettable culinary experience. Let’s see how we can prepare this refined dish.

Total time: 3 hours
Preparation time: 30 minutes
Baking time: 2 hours and 25 minutes
Number of servings: 4

Ingredients

- 1-2 pieces of pork chop
- 1-2 pieces of red beet
- 1 horseradish
- 1-2 potatoes
- 15 beans
- 1-2 cherry tomatoes
- 1 glass (250 ml) of red wine
- 30 g of liquid cream
- 1 onion (julienned)
- 1 carrot (sliced)
- Olive oil
- Butter
- Thyme
- Salt and pepper
- 1 packet of gelatin (10 g)
- 20 g of parmesan (optional)

Preparing the Marinade

1. Perfect marinade: In a bowl, combine the julienned onion, sliced carrot, red wine, thyme, salt, pepper, and olive oil. Mix well. You can also add other herbs if you like, such as rosemary. Cover the bowl and let the meat marinate for about 2 hours at room temperature or in the fridge.

Baking the Beets

2. Preparing the beets: Meanwhile, prepare the beets. Wrap the beets in aluminum foil and place them in a preheated oven at 180°C. Bake the beets for about 2 hours, or until soft inside (check with a fork). If they are not soft enough, continue baking.

Preparing the Chop

3. Arranging the chop: After the marinade has set, remove the chop from the marinade and arrange the meat, trimming excess fat and leaving a bit of meat on the bone for a nicer appearance. Season with salt, pepper, and a sprinkle of thyme.

4. Searing the chop: In a skillet, add a combination of butter and olive oil. When hot, add the chop and sear for 2 minutes on each side. This step will add a delicious crust and flavor.

5. Baking the chop: Transfer the chop to a baking dish and bake in the preheated oven for 20-25 minutes over medium heat. Check if it is cooked using a meat thermometer (it should reach 70°C inside).

Preparing the Beet Puree and Jelly

6. Beet puree: Once the beets are baked, peel and cut them into cubes. In a blender, combine the beets, peeled and grated horseradish, liquid cream, salt, and pepper. Blend until you achieve a smooth and creamy puree.

7. Beet jelly: From the other beet, keep 80% of the quantity. Cut it into cubes and place it in a blender with a cup of boiling water (add water gradually until you achieve the desired consistency). Separately, in 1-2 tablespoons of cold water, soak the gelatin to hydrate it. Heat the gelatin without boiling it, then add it to the beet mixture. Mix well and pour the jelly into a tray covered with plastic wrap. Let it set in the fridge.

Beet Dressing

8. Preparing the dressing: From the remaining beet (20%), blend it with red wine, a little oil, and salt. This will add a fresh and flavorful note to the dish.

Final Phase

9. Boiling the beans: Meanwhile, boil the beans until tender, then sauté them in butter to add a rich flavor.

10. Plating: Once the chop, puree, and jelly are ready, slice the chop and place it on a bed of baked potatoes. Use a metal ring to shape the puree on the plate. Give it an elegant look! Add jelly cubes and beet dressing, and finally garnish with beans and a few cherry tomatoes for a contrast of colors and flavors.

Serving Suggestions

Serve this dish alongside a dry red wine, which will perfectly complement the rich flavors of the meat and beets. A green salad with a light lemon dressing will add a touch of freshness.

Useful Tips

- Variations: You can add other oven-roasted vegetables, such as carrots or zucchini, to create a vibrant platter.
- Preparing in advance: The beet jelly and puree can be made a few days ahead and stored in the fridge, saving you time on serving day.
- Nutritional benefits: Beets are an excellent source of antioxidants and fiber, while horseradish is known for its anti-inflammatory properties.

Frequently Asked Questions

1. Can I use another type of meat? - Of course! This recipe works very well with chicken or turkey as well.
2. How can I make the jelly sweeter or more sour? - Adjust the amount of sugar or vinegar by adding them to the beet puree, according to your preferences.
3. What else can I add to the dressing? - You can try adding mustard or honey for an even more complex flavor.

This is a dish that, although it may seem complex, will surely impress with its refinement and taste. I encourage you to try it and enjoy every step of the cooking process. Bon appétit!