Here the pork loin is simply seasoned and pan-fried. All of the extra flavours and textures are in the creamy potato dish served with it. We have taken potatoes, apples, and fennel, all classic pork flavours, and dauphinoised them; essentially baked them in cream. A little sage, a soupcon of garlic, and a lot of love later you have a divine dish on the table that is bang up to date.
Pre heat the oven to 170C/Gas 3.
Put the cream, water, garlic and sage in a large saucepan and bring to a simmer. Simmer gently for a few minutes to infuse the garlic and then fish it out.
Add the fennel and the potato slices, carefully so as not to break them, and simmer gently for about 20 minutes, or until the potatoes are par boiled.
Spoon out half of the slices and lay in a shallow baking dish. Make a layer of sliced apple and cover with the other half of the slices.
Ham Hock, Roast Cauliflower, Potatoes, Cheese and Parsley Sauce
About 15 minutes before the end, heat the oil in a large frying pan and pan fry the chops for about 8 minutes on each side, until cooked through and crisply brown on the edges. Remove to a plate to rest for a few minutes before serving with the creamy potato dish.
Ingredients
Directions
Pre heat the oven to 170C/Gas 3.
Put the cream, water, garlic and sage in a large saucepan and bring to a simmer. Simmer gently for a few minutes to infuse the garlic and then fish it out.
Add the fennel and the potato slices, carefully so as not to break them, and simmer gently for about 20 minutes, or until the potatoes are par boiled.
Spoon out half of the slices and lay in a shallow baking dish. Make a layer of sliced apple and cover with the other half of the slices.
Ham Hock, Roast Cauliflower, Potatoes, Cheese and Parsley Sauce
About 15 minutes before the end, heat the oil in a large frying pan and pan fry the chops for about 8 minutes on each side, until cooked through and crisply brown on the edges. Remove to a plate to rest for a few minutes before serving with the creamy potato dish.
