Iberico chop, tarragon, plums & puree
Ingredients
Pork chops
4 Iberico pork chops
4 tbs Butter
4 cloves Garlic
Puree
500 gr Potato
250 gr Butter
100 ml Whole milk
1 clove Garlic
3 sprigs Thyme
2 leaves Bayleaf
1 Shallot
10 Black peppercorns
Sauce
4-6 Plums
4 tbs Olive oil
4 tbs Red wine vinegar
4 tbs Tarragon
4 tbs Whole grain mustard
Preparation
Puree
Peel the potatoes and cook in salted water with the crushed clove of garlic until done. Drain and rub through a sieve.
Heat the milk slowly in a pan with the thyme, bay leaf, shallot and peppercorns. Add the butter to the puree. Sieve the milk mixture and spatula through the puree as well.
Pork chops
Sear the pork chops on a high heat in a pan or on the BBQ. Then allow to gently cook in the oven (or indirect heat on the BBQ) whilst basting with the butter and garlic.
Sauce
Half, deseed and salt the plums, then sear until charred. Meanwhile finely slice the tarragon. Then combine plums with the olive oil, vinegar, tarragon and mustard.
Finishing the dish
Cut the chop from the bone and slice into strips. Place some puree on the plate with the slice chop and bone next to it. Surround with the plums and generously spoon with the sauce.
