An Italian-inspired dish of white beans, fennel and spicy sausage is the perfect accompaniment for a juicy pork chop.
When visiting my local butcher, I am frequently torn between his dark-red, aged beef and the creamy white fat of the pork chops. It takes me forever to make up my mind as I contemplate a number of different dishes. I imagine the crisp fat, the aroma that fills the kitchen as the pork cooks under the grill, and every now and again, I yield to my selfish desires.
Part of my dilemma comes about because I am the only person in my household who enjoys a thick, juicy pork chop. So, I need to serve something else with the pork that will satisfy the others, and this is where cauliflower cheese comes in. Possibly one of the greatest accompaniments to any meat dish, it never fails to please.
My version, with its nubbly texture, is a satisfying side dish that can also be served on its own. The smell of cauliflower cooking can be off-putting, but this is usually because of overcooking. With a shorter cooking time, the smell is reduced.
As an entrée to dinner, the Jerusalem artichokes make a terrific salad, but they could also be roasted in olive oil and thyme and served alongside the pork and cauliflower.
To avoid ending up with dry, insipid pork, ask your butcher to cut the chops with a double thickness. Because most pork is fat-free, it pays to brush the chops with seasoned oil before cooking. Make a couple of cuts through the fat and into the flesh, as this will stop the meat twisting. Pork does not need to be cooked until it is bereft of all moisture, either. As long as the chops reach an internal temperature of 76?C, there will be no risk of illness and they will remain juicy.
Cauliflower cheese is one of my hero dishes. If it’s made with a smooth white sauce and parmesan or pecorino cheese, it is hard to resist. When cooked without the white sauce, the dish becomes a meal on its own, the long strands of melted cheese contrasting nicely with the couscous-like bits of cauliflower. The anchovies are optional, but provide a wonderful base for the parmesan cheese flavour.
CAULIFLOWER “COUSCOUS” WITH PARMESAN CHEESE
½ head of cauliflower
100ml olive oil
2 anchovies
2 cloves garlic
2 tbsp chopped parsley
2 tbsp grated parmesan or pecorino cheese
salt and freshly ground black pepper
Slice the cauliflower in half from top to bottom. With the cut side down, slice the cauliflower thinly so that the florets break into small crumbs. Avoid the stalk. Heat the oil in a frying pan, then add the anchovies and garlic. Cook until the garlic turns golden and the anchovies melt. Scatter the cauliflower crumbs over and stir, turning the cauliflower from time to time until it is tender. Add the parsley and cheese, then stir until the cheese melts. Season with salt and pepper and serve hot.
Serves 4.
JERUSALEM ARTICHOKES HAVE A sad reputation for inducing flatulence, but please do not let that dissuade you from making this delicious salad. Here, I’ve paired the artichoke with watermelon because they have similar textures when eaten raw. The almonds add flavour and crunch. It is a delightful entrée that looks a bit flash but is full of wintry crispness.
JERUSALEM ARTICHOKE SALAD OF ALMONDS AND WATERMELON WITH HONEYED OLIVE OIL DRESSING
3 tbsp red wine vinegar
2 tbsp honey
150ml olive oil
salt and freshly ground black pepper
500g Jerusalem artichokes, scrubbed
½ cup sliced almonds, lightly toasted
4 basil leaves, torn
1 small watermelon
Whisk the vinegar and honey in a small bowl, then add the oil, salt and pepper. Using a sharp knife or a mandolin slicer, cut the artichokes into long, thin slices. In a small bowl lightly toss the artichoke slices with the dressing, almonds and basil. Cut the watermelon flesh into 3cm-thick cubes, discarding as many seeds as possible. Put 3 pieces of watermelon on each plate and top with a small handful of artichoke. Spoon extra dressing over the salad.
Serves 4.
It may seem unusual to eat a pork-based sausage with a pork chop, but it works well. This recipe, based on an Italian dish, combines white beans with fennel and sausage to create a great accompaniment for grilled lamb or roast chicken. Even better, it’s ready to eat in 30 minutes.
GRILLED PORK CHOP WITH WHITE BEANS, FENNEL AND SPICY SAUSAGE
100g unsalted butter
4 pork chops
salt and freshly ground black pepper
2 cloves garlic, peeled and crushed
150g spicy sausage, finely diced
2 tbsp dry sherry
200g white beans, cooked
2 fennel bulbs, thinly sliced
300ml cream
In a shallow frying pan heat half the butter until it is melted and foaming. Add the chops, then cook until golden brown – about 4 minutes. Turn them over, season with salt and pepper, then cook for another 4-6 minutes or until the juices run clear. Remove the chops from the pan and keep them warm. Add the remaining butter to the pan, then add the garlic and fry until golden. Add the sausage and cook until fragrant – about 2 minutes. Pour in the sherry, then cook for 1 minute. Stir in the beans, fennel and cream and simmer until the fennel is just cooked and the liquid has reduced by half. Taste the sauce and season if necessary. Serve the chops with the beans underneath.
Serves 4.