Some things beginning with ‘P’May 25, 2009
An oldie but a goldy for an autumn Sunday night – Jamie Oliver’s pork cutlets with parsnip, pears & potatoes.
It’s a very simple and heady and hearty dish – and best of all can all be cooked in, and even served from, one roasting pan.
Method is tres basic.
Marinate some good thick pork cutlets (our butcher now only sells free-range pork, they reckon – hard to believe but I’m happy to have faith) in lemon juice, olive oil, garlic & heaps of rosemary and lemon peel for a good couple of hours, and then toss the peeled & quartered parsnips, halved peeled potatoes and quartered & cored pears in the same marinade.
Chuck in a hot oven with the chops on top of the veg for up to an hour, depending on the size of the chops. The best result is everything caramelised (from nice drizzles of chop fat) and slightly chewy and deliciously lemony.
(I think next time I would actually maybe just pan-fry the chops near the end, as mine ended up a tad too dry – but then you would miss out on the porky goodness in the veg though, so am not sure about that.)
The other excellent bit of this is the minted bread sauce – soak some day-old bread in red wine vinegar and oil, then whizz in the food processor with a bunch of mint (or even just chop the mint very finely) and some Dijon mustard. Serve the sauce in a bowl at the table and smear all over the choppies. Very good.