Recipes

Pork Rib Chops with Asparagus and Basil Emulsion

Prep time : 25 minutes
Cook time : 20 minutes
Portions 3
Prep time : Cook time : Servings :
25 minutes 20 minutes 3
Pork Rib Chops with Asparagus and Basil Emulsion

Add to
my list

Ingredients

  • 3 (about 150 g (1/3 lb)) Organic Boneless Rib Eye Pork Chops
  • 80 ml (1/3 cup) olive oil
  • 22 ml (1 1/2 tbsp.) coriander seed, crushed
  • 22 ml (1 1/2 tbsp.) mustard seed, crushed
  • 22 ml (1 1/2 tbsp.) celery seed, crushed
  • 15 ml (1 tbsp.) black peppercorns, crushed
  • 15 ml (1 tbsp.) butter
  • 1/2 onion, chopped
  • 1 bunch asparagus, blanched
  • 160 ml (2/3 cup) white wine
  • 22 ml (11/2 tbsp.) white balsamic vinegar
  • 80 ml (1/3 cup) boiling water
  • 30 ml (2 tbsp.) fresh basil, minced
  • Salt and freshly ground pepper to taste

Directions

  1. 1.Preheat oven to 150°C(300°F).
  2. 2.Mix spices together on a plate. Roll outside of each pork rib chop in mixture.
  3. 3.In an ovenproof pan, heat 30 ml (2 tbsp.) of oil over high and sear chops for 2 minutes on each side. Place pan in oven for 10 to 12 minutes or until a thermometer inserted in center of meat reads 57 to 63°C (135 to 145°F), depending on desired doneness.
  4. 4.Heat 15 ml (1 tbsp.) of oil in a saucepan over medium heat, melt butter and cook onion and asparagus spears (set aside tips) until just golden.
  5. 5.Deglaze with white wine and vinegar and continue cooking until asparagus is tender.
  6. 6.Using a mixer, blend cooked asparagus. Add boiliong water and then remaining olive oil.
  7. 7.Add basil for flavor, season to taste, and serve immediately with pork rib chops and asparagus tips.
The item has been added to your list
The item has been removed of your list