Pork Chops With Celery Seed and Parsnip Puree
A simple spice rub lifts Pork Chops With Celery Seed and Parsnip Puree out of the ordinary. If you are unsure of your BBQ expertise, wrap them in foil and then cook them.
Preparation time: 5 minutes
Cooking time: 8 minutes
1 tablespoon ground celery seeds
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 tablespoons (40 ml) extra virgin olive oil
4 pork chops (about 200-300g each)
2 granny smith apples, halved and cored
½ teaspoon chilli flakes (medium heat)
500g parsnips, peeled and chopped
2 tablespoons (40g) butter
1/3 cup (80mls) milk
Salt and freshly ground black pepper, to taste
- Mix together celery, oregano, pepper, salt and oil to form a paste and brush on both sides of chops.
- Pre-heat BBQ or griddle pan and cook chops over medium high heat for about 4 minutes each side or until just cooked through. (The cooking time will depend on the thickness of the chops.)
- Sprinkle the chilli flakes over the apple halves, wrap them in foil and cook on the barbecue with the pork.
- Meanwhile, to make the parsnip puree, combine the chopped parsnip and 2 tablespoons (40 ml) water in a saucepan and cook over medium heat for about 10 minutes until soft. (Alternatively, cover and microwave on high for 4 minutes or so.) Puree with the butter and milk and season to taste with salt and pepper.
- Serve the chops with the parsnip puree and chillied apple.
Wine: The fruity, spicy flavours here demand a wine with the same characteristics. Try a merlot, or for white-wine lovers a viognier or pinot gris.
Related Recipe: Greek-style Pork Cutlet with Skordalia, Fennel and Broadbean Salad, Grilled Flat Bread.
Recipe from Just Add Spice by Lyndey Milan & Ian Hemphill.
Photography by: Chris Chen