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Tuesday, October 11, 2016

Simon Gault's Pork Chops Caprese Style

Simon Gaults Pork Chops Caprese Style

Ingredients

  • 4x 100% NZ __pork chops
  • 100ml extra virgin olive oil
  • 1x bunch picked chervil
  • 2x sprigs picked oregano
  • 2x minced garlic cloves
  • 50ml good quality balsamic
  • 250g buffalo mozzarella cut into eight pieces
  • 8x medium tomatoes, roughly chopped
  • 8x basil leaves

Method

Step 1

Making the Caprese salad

  • In a mixing bowl place the chervil, oregano, garlic, balsamic, tomatoes and mozzarella.
  • Season to taste then add the olive oil.
  • Mix well and set aside.

Step 2

Cooking the __pork chops

  • On a tray, oil and season the pork chop and grill under a medium-hot heat (or pan fry over a skillet) for about 8 - 9 minutes, turning once, until internal temperature is 64°C.*
  • Rest for 3 - 5 minutes.

*Chops are best when quickly cooked either by grilling or sauteing. Don't forget, pork is a red meat and is delicious with a hint of pink.

Step 3

Plating up

  • Spoon the salad onto a plate, add your pork chop and then spoon more salad on top.
  • Drizzle some of the dressing from the salad around the outside of the plate and serve.

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