karohemd: (Chef)
Marinate the chops in olive oil, garlic, rosemary and thyme for a few hours in the fridge.

Cut the potatoes into cubes, parboil them for five minutes, drain. In a large frying pan heat olive oil from the marinade and a generous knob of butter and sautee the cooled potatoes until crispy.

Braise the asparagus in a mix of good olive oil and lime juice, seasoned with salt and pepper.

Scrape the solids off the chops and sear them in a very hot pan. Turn down the heat and cook a bit more until done to your liking.

Remove the chops from the pan and keep warm to rest. In the meantime deglaze the meat pan with a generous glug of red wine and let reduce.

Serve the chops on the asparagus with the potatoes on the side and drizzle everything with the red wine jus.



Bigger )
More info on flickr (click the big pic)

April 2016

M T W T F S S
    123
45678910
11121314151617
18192021222324
252627 28 2930 

Syndicate

RSS Atom

Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated 29 Apr 2017 07:31 am
Powered by Dreamwidth Studios