Pork Chops topped with Cashew Romesco Sauce, Truffle Mash, and Broccolini
A bold and comforting dish that layers richness, texture, and depth. Pan-seared pork chops are topped with a smoky, nutty cashew romesco sauce that adds vibrant flavor. Creamy truffle mashed potatoes and sautéed broccolini with parmesan round out the plate with earthy and savory notes. This dish offers a satisfying balance of indulgence and freshness.
TRUFFLE MASH
Ingredients
- 3
Russet potatoes, or premade mashed potatoes
- 1/4 cups
milk
- 2 tablespoons
heavy cream
- 2 tablespoons
butter
-
salt and white pepper
- 1 teaspoon
truffle oil
Directions
Peel and boil potatoes until soft, about 30 minutes. In a mixer, add cooked potatoes, milk, salt and pepper, and truffle oil and whip. When all ingredients are mixed add butter and cream and mix until melted and mixed.
BROCCOLINI
Ingredients
- 1
bunch Broccolini, chopped
- 1 tablespoon
olive oil
-
salt and pepper
Directions
In a hot sauté pan, add olive oil and broccolini, sauté for about 10 minutes, stirring consistently. Add salt and pepper to taste and top with grated parmesan cheese.
CASHEW ROMESCO
Ingredients
- 1 cup
roasted red peppers
- 1/4 cups
unsalted cashews
- 2
cloves garlic
- 1 tablespoon
Sherry vinegar
- 3
large leaves basil
-
salt and pepper
Directions
In a food processor, combine all ingredients and puree until smooth.
Ingredients
- 3
COLUMBUS ® Flame-Seared Pork Chops
Directions
Sauté on a medium hot pan with olive oil on each side for 2-3 minutes, topping with romesco as they come out of the pan. Add truffle mash to plate, broccolini, and top with chicken.