Crispy Parmesan Pork Chops with Crunchy Apple & Fennel Remoulade

Tue, 22 March 2022

Chef: Aisling Larkin

Ingredients
(Serves 4)

500g pork (1 loin/ pork fillet)

Brine

300mls butter milk

3 cloves garlic

4 sprigs thyme and rosemary

1 tbsp brown sugar

1 tbsp sea salt

1 tbsp dijon mustard

Crumb

200g panko breadcrumbs

50g parmesan cheese

1 tbsp fresh rosemary (finely diced)

1 tsp fresh thyme

1 tsp onion powder

1 tsp garlic powder

Remoulade

60g mayonnaise

2 tablespoons whole-grain mustard

2 tablespoons lemon juice

2 tablespoons capers, rinsed, plus 1 tablespoon brine

4 celery stalks, sliced thin on bias

1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and sliced thin crosswise

1 apple, cored and cut into 2-inch-long matchsticks

50g watercress

Method

Brining & Pork:

• Prepare the pork 8 hours advance or overnight to allow it to tenderise. Trim the fat off the pork and cut into medallions (approx. 10 pieces per pork steak). Place all the ingredients for the brine a in a sealable container and stir. Add the pork, ensuring it is well covered and then seal it up, pop in the fridge and allow to tenderise.

Crumb:

• Grate the parmesan cheese, finely chop the rosemary and thyme and combine all the seasoning ingredients together with the breadcrumbs.

Assemble & Cook

• Preheat the oven to 180?/200? electric/gas 6. Put 2 tbsp oil on the oven trays with a big pinch of fresh black pepper and sea salt, heat it in the oven for 3/4 minutes

Remoulade

• Whisk mayonnaise, mustard, lemon juice, and caper brine together in large bowl. Add celery, fennel bulb, apple, and capers and toss to combine. Season with salt and pepper to taste. Top with fennel fronds and watercress.

• To Serve: Place a big spoonful of the remoulade just off centre on the plate. Sit the crispy pork on top. Serve with some potatoes and enjoy.