Pork Chops
with Jerusalem
Artichoke Puree

NEVER MISS A RECIPE: Get your Weekly Update Email!
Pork chops are served along side a silky Jerusalem artichoke puree with a cider and blackberry sauce on this perfect late summer early autumn dish.

Yowsers it only feels like 5 minutes ago I was writing excitedly about the arrival of spring vegetables and all of a sudden this Pork Chops with Jerusalem Artichoke Puree marks my foray into autumnal recipes. Like each time the seasons change I get very excited about food and this is no different. This is a really simple recipe but proper showy and full of accessible non challenging flavours.

Whilst the presentation is all very neat and impressive it is meat and two veg with a gravy. If you have never tried Jerusalem artichokes before I would urge you to give them a try and this Jerusalem artichoke puree is the perfect introduction before maybe moving on to my Jerusalem artichoke soup, hint hint.

Pork chops are served along side a silky Jerusalem artichoke puree with a cider and blackberry sauce on this perfect late summer early autumn dish.

Blackberries are out for their inaugural appearance here on Krumpli, so many childhood memories of blackberry picking but they are difficult to find in Hungary. We planted a few canes last year and now have some to play with. Probably not enough to feature heavily this year but they will be in a few recipes I am working on and definitely will be back with force next year.

This recipe is written to impress your friends, family, a hot date, well anyone really but also to be stress free on the cook. No one likes inviting people around to have a nice time and then spending hours in the kitchen slaving over hot pots and pans whilst your guests are helping themselves to your wine.

With this recipe you can spend an hour or so in the afternoon making up the Jerusalem artichoke puree and the sauce and set them aside for you to wave your magic wand over later. The when you are ready to go, you will be spending less than 10 minutes in the kitchen to pull all the rest together, you can even join your guest or guests for a wee slurp whilst the pork is finishing off in the oven.

If you liked this recipe, you should like this one too!  Roast Pork Tenderloin with Apricots and Fennel
Pork chops are served along side a silky Jerusalem artichoke puree with a cider and blackberry sauce on this perfect late summer early autumn dish.
5 from 4 votes
Pork chops are served along side a silky Jerusalem artichoke puree with a cider and blackberry sauce on this perfect late summer early autumn dish.
Pork Chops with Jerusalem Artichoke Puree
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Pork chops are served along side a silky Jerusalem artichoke puree with a cider and blackberry sauce on this perfect late summer early autumn dish.

Course: Main Course
Servings: 2
Calories: 855 kcal
Author: Brian Jones
Ingredients
For the Jerusalem Artichoke Puree:
  • 300 g Jerusalem Artichoke AKA Sunchokes
  • 150 ml Double Cream Heavy cream in the US
  • Salt To taste
  • Pepper To Taste
For the Cider Blackberry Sauce:
  • 125 g Blackberries
  • 250ml Dry Cider
  • 1 Shallot Thinly sliced
  • 25 g Butter
For the Pork Chop:
  • 2 Pork Chops As ever go for something thick around 2.5-4cm thick
  • 50 g Butter
  • 3 Cloves Garlic Bashed with the back of a knife
  • 1 Sprig Thyme
  • 100 g Broccoli Cut into florets
  • Salt To taste
  • Pepper To taste
Instructions
For the Jerusalem Artichoke Puree:
  1. Peel the Jerusalem artichokes and boil in lots of boiling salted water until soft, timing will depend on the size they are cut. I cut in to 25g chunks and they take 40 minutes.

  2. When tender drain, return to the pan and add the cream bringing to the boil, then blend to a smooth puree.

  3. Pass through a smooth puree and set aside to reheat later.

For the Cider Blackberry Sauce:
  1. Heat a small pan over a high heat and when hot pour in the cider.

  2. Now add in the blackberries, reserving 8 to serve later and the shallot.

  3. Reduce this by three quarters and then blend and pass through a fine mesh sieve and set aside to serve later.

For the Pork:
  1. Preheat your over to 180°C.

  2. Heat a frying pan over a medium high heat.

  3. Season your pork chops with salt and pepper.

  4. When your frying pan is hot add in the butter and as it foams add the pork chops thyme and garlic cloves and cook until golden brown which should take 3-4 minutes.

  5. Now flip and place in the oven until the internal temperature of the thickest part of the chop reaches 60°C, around 20-25 minutes.

  6. When cooked remove and rest for 5 minutes before serving.

Bringing together:
  1. If you are working like I tend to and preparing each element separately then the pork resting time is perfect for bringing all the items together.

  2. Bring a pan of salted water to the boil an cook the broccoli florets for 2-3 minutes.

  3. Reheat the puree and the sauce and 30 seconds before serving throw in the blackberries we set aside earlier just to heat a little, then plate.

NEVER MISS A RECIPE: Get your Weekly Update Email!
Pork chops are served along side a silky Jerusalem artichoke puree with a cider and blackberry sauce on this perfect late summer early autumn dish.
2018-05-21T10:17:54+00:00

12 Comments

  1. Emily August 25, 2017 at 11:42 am - Reply

    Uggh I’m drooling at this, I love Jerusalem artichokes and with those pork chops and a blackberry sauce…..omg!

  2. Amy | The Cook Report August 25, 2017 at 11:17 am - Reply

    This looks lovely, very sophisticated!

    • Brian Jones August 28, 2017 at 6:04 am - Reply

      Thank you, not a word I am associated with very often 😉

  3. Juli Meyers August 25, 2017 at 6:42 am - Reply

    That looks so simple and elegant. I especially can’t wait to try the puree.

    • Brian Jones August 28, 2017 at 6:04 am - Reply

      It’s a good un, the puree works so will with all sorts of things.

  4. Marie | Yay! For Food August 25, 2017 at 6:03 am - Reply

    What an impressive and delicious meal! I have never prepared Jerusalem artichoke before, but I’m excited to give this ingredient a try.

  5. Jillian August 25, 2017 at 5:43 am - Reply

    Pretty & Tasty!

  6. Calleigh - TheForkBite August 25, 2017 at 5:35 am - Reply

    Hmmm. I can’t resist a plate of lean, juicy meat of pork chops. These are one of the tried and true weeknight dinners our family turns to time and again.

    • Brian Jones August 28, 2017 at 6:06 am - Reply

      Pork chops are a got to favourite of ours too, we love them!

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

NEVER MISS A RECIPE: Get your Weekly Update Email!
close-image
Pin353
Yum42
Share6
Stumble1
Tweet
402 Shares