Sage Butter Pork Chops with Beet Puree and Swiss Chard

This recipe popped up on my email the other day from www.FoodandWine.com and it looked absolutely GORGEOUS! Take a look….

C John Kernick

© John Kernick

See, I told you!!! The vibrant colors. The simple, rustic plating. It was also right down the hubbys alley! So, I got the ingredients and gave it a go….and the outcome was mouthwatering delicious. The meat was succulent, savory perfection atop the sweet, rustic beet (and potato!!!!) purée.  The combo was killer, and I can not WAIT to make the purée again and again. Honestly, it was the star of the show. I had no idea it was going to turn out bright magenta and my favorite item on the plate. Surprisingly, my hubby agreed. The beet purée was his favorite as well. I followed the Food and Wine recipe as closely as I was able, but I did make a few adjustments. Here is the basic recipe from Food & Wine:

Pork Chops in Sage Butter with Beet Purée and Swiss Chard

INGREDIENTS

2 large red beets (1 pound), halved
2 medium Yukon Gold potatoes (1/2 pound)
1 stick unsalted butter
Kosher salt
Pepper
Four 12-ounce bone-in pork rib chops, cut 1 inch thick
1/4 cup extra-virgin olive oil
3 garlic cloves, crushed
1 sage sprig
1 teaspoon fresh lemon juice
2 pounds Swiss chard, stems discarded and leaves chopped

INSTRUCTIONS

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.
Heat a large cast-iron skillet. Rub the pork chops all over with 2 tablespoons of the olive 
oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the pork chops. Reserve the crispy sage leaves and discard the garlic.
Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper.
Serve the pork chops with the beet puree and Swiss 
chard and garnish with the crispy sage leaves.

MAKE AHEAD
The beet puree can be refrigerated overnight. Reheat gently before serving.
SUGGESTED PAIRING
Pair this dish with a lightly earthy Burgundy.

www.foodandwine.com/recipes/pork-chops-sage-butter-beet-puree-and-swiss-chard

Ok, so there is the original recipe. I only changed up a few things. A few simple additions to brighten the flavors of the purée a bit and a small addition to the lemon-butter sauce made this recipe a bit more Karified….you know I can’t follow a recipe if my life depended on it! I’ll make the final adjustments and share the www.eatdrinkbe.com version with you all! But, I had to give credit to the F&W peeps for this creative, vibrant, luscious, rustic dinner and share the recipe with y’all asap!!! TRY THE BEET PURÉE….YOU WON’T BE DISAPPOINTED!!!!!

 

Cheers!!!

@eatdrinkbe

 

 

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