Pork Chops with Cider and Blackberry Sauce and Jerusalem Artichoke Puree

Pork chops with cider and blackberry sauce served with Jerusalem artichoke puree and broccoli.

Pork Chops with Cider and Blackberry Sauce and Jerusalem Artichoke Puree

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

Course Main Course

Cuisine Modern European

Keyword blackberry sauce, pork chop in cider sauce, pork chop sauce, pork chops with blackberry sauce

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Calories 1240kcal

Author Brian Jones

Ingredients

For the Jerusalem Artichoke Puree:

300 g Jerusalem Artichokes 1¾-2 Cups (AKA Sunchokes)
150 ml Double Cream ½ Cup + 2 tablespoon (heavy cream in the US)
Salt (to taste)
Pepper (to taste)

For the Cider Blackberry Sauce:

150 g Blackberries 1 Cup
250 ml Dry Cider 2 Cups
1 Small-Medium Echalion or Banana Shallot 35g
25 g Butter 1 tablespoon + 2 teaspoon

For the Pork Chop:

350 g Pork Chops 12oz
50 g Butter 3 tablespoon + 1 teaspoon
3 Garlic Cloves
1 Sprig Thyme
150 g Broccoli Florets 2-3 Cups
Salt (to taste)
Pepper (to taste)

Instructions

For the Jerusalem Artichoke Puree:

Bring a 20cm or 8" saucepan of well-salted water to a boil (I use 1½ teaspoon of salt in a pan this size).
Peel the Jerusalem artichokes and boil until tender; timing will depend on the size that they are cut into. I cut them into 25g chunks, and they take 35-40 minutes.
When they are tender, drain them and return them to the pan. Add the cream and bring it all to a boil.
Blend to a smooth puree, season with salt and pepper to taste, and then pass through a fine mesh sieve and set aside to reheat later.

For the Cider Blackberry Sauce:

Peel and finely dice the shallot.
Heat a 15cm or 6" saucepan over a high heat, and when it is hot, pour in the cider and add the shallot.
Add the blackberries and reduce the sauce by three-quarters. Then blend and pass through a fine mesh sieve and set aside to serve later.

I like to reserve a few blackberries for garnish.

For the Pork:

Preheat the oven to 180°C or 350°F.
Bash the garlic cloves with the side of a knife to bruise and break them open a little.
Season the pork chops generously with salt and pepper.
Heat a 28cm or 11" oven-proof frying pan or skillet over a high-medium heat. Add the butter and when it begins to foam, add the pork chops, thyme and garlic cloves when the butter begins to foam and cook until you get a nice colour, which will take 3-4 minutes.
Flip the pork chop, transfer to the oven and cook at 180°C or 350°F until the internal temperature of the thickest part of the chop reaches 60°C or 140°F. This will take around 18-20 minutes.
When cooked, remove and rest for 5 minutes before serving.

Bringing together:

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.
Bring a pan of salted water to a boil and cook the broccoli florets for 2-3 minutes.
Reheat the puree and the sauce.
Just before we are ready to serve, whisk in the cold butter for the sauce and then throw in the blackberries we set aside earlier just to heat a little.

Notes

This is an ideal dinner party/date night dish, make the puree and sauce earlier in the day or even the night before then pull it all together like magic at the last minute ;)

Nutrition