Pork chop with pea puree and red pepper coulis

Pork chop with pea puree and red pepper coulis

I am here to help you turn a simple meal into a memorable culinary experience! This recipe for pork chop with pea puree and red pepper coulis is not only delicious but also a true feast for the eyes. The dish is perfect for a special dinner or to impress guests, and the combination of flavors will leave everyone delighted. Let's get started!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 2

Ingredients

For the pork chop:
- 120 g pork chop (skin and fat removed)
- 100 g pistachios (chopped)
- Olive oil
- Salt and pepper

For the pea puree:
- 150 g peas (fresh or frozen)
- 1 small onion (finely chopped)
- 1 carrot (finely chopped)
- 50 ml cooking cream
- Butter (for sautéing)

For the red pepper coulis:
- 1 red bell pepper
- Olive oil
- Salt and pepper

For the garnish:
- 4-5 slices of leek
- 1 cherry tomato (halved)
- 100 g chicken livers (cooked and cleaned)

Preparation

1. Preparing the pork chop:
Clean the pork chop of skin and fat, leaving only the tender meat and clean bone. Brush the meat with olive oil, season with salt and pepper. Heat the grill to medium-high. Place the chop on the grill, covering the bone with aluminum foil to prevent burning. Let it get a nice color on both sides, about 5-7 minutes.

2. Baking the chop:
Once the chop has colored, transfer it to a greased baking tray lined with parchment paper. Preheat the oven to 180 degrees Celsius and place the tray in the oven for 25 minutes. Check if it is well cooked; if necessary, leave it for a few more minutes.

3. Preparing the red pepper coulis:
Meanwhile, place the red pepper on the grill. Roast it until the skin becomes charred and slightly cracked. Once cooled, peel off the skin and cut it into small pieces. Place it in a blender, add salt, pepper, and olive oil (to achieve a more saucy consistency). Blend until you obtain a smooth sauce, which you will strain through a sieve for a velvety texture.

4. Preparing the pea puree:
In a pot, add the peas, onion, and finely chopped carrot. Boil them in salted water for 5-7 minutes until tender. Drain the water and add butter to a pan. Sauté the vegetables for a few minutes, then add liquid cream, salt, and pepper. Let them cook for a few minutes, then transfer the mixture to a blender. Blend until you get a smooth puree, which you will strain through a sieve for a velvety texture.

5. Preparing the garnish:
The chicken livers should be well cooked. Once ready, add them to another pot with melted butter, cream, salt, and pepper. Let them simmer for a few minutes, then blend until you obtain a thicker paste. This will become the "base" for the chop.

In a non-stick pan, add the leek slices and halved cherry tomatoes, sautéing them for a few minutes until they become slightly caramelized.

6. Assembling the dish:
To create an impressive look, take the pork chop and generously coat it in beet puree (optional, but recommended for a pop of color and flavor), so that it can adhere to the chopped pistachios. This will form a delicious crunchy crust.

On a flat plate, place the base of chicken livers, then the pork chop with the pistachio crust. Decorate with the pea puree and add the red pepper sauce around. Garnish with leek slices and cherry tomatoes.

Suggestions and useful tips
- Variations: You can replace the pork chop with chicken breast or fish, adapting the recipe to the dietary preferences of your loved ones.
- Serving: This dish pairs excellently with a dry white wine or champagne. Additionally, a fresh salad with arugula and feta cheese would perfectly complete the meal.
- Calories: A serving of pork chop with pea puree and red pepper coulis has approximately 600-700 calories, depending on the exact quantities used.
- Nutritional benefits: Pork chop provides high-quality protein, while peas are an excellent source of fiber and vitamins, especially vitamin C. Pistachios add healthy fats and essential nutrients.

Frequently asked questions
- Can I use frozen peas? Absolutely! Frozen peas are a convenient option and retain many of their nutrients.
- How do I know when the chop is cooked? Use a meat thermometer; the internal temperature should be around 70 degrees Celsius.
- Is this dish suitable for festive meals? Definitely! Its sophisticated appearance and flavor combination make it ideal for special occasions.

In conclusion, this recipe for pork chop with pea puree and red pepper coulis is not just a meal but a culinary experience full of flavor and color. Don’t hesitate to try it and feel inspired to add your own variations! Enjoy your meal!