Four Ingredients X Jar of Pesto: Pork Chop and Potato Rosti
Four Ingredients X Jar of Pesto: Pork Chop and Potato Rosti
Recipe Type
Dinner
Pesto Type
Sundried Tomato & Jalapeño Pesto
Total Time
30 mins
Prep Time
5 mins
Cook Time
25 mins
Serves
2 people
INGREDIENTS
2
Pork Chop
2
Potatoes
1
Onion
2tbsp
Creme Fraiche
1Tbsp
Sundried Tomato & Jalapeño Pesto
1Tbsp
Flour
METHOD
Step 1
Make sure the Pork is at room temperature.
Step 2
Grate your onions and potatoes.
Step 3
rinse the grated mix with water and strain using a tea towel.
Step 4
mix flour and salt and pepper into your mix and begin to work the potato into two big pucks. small enough though that they can both fit in one pan. You want them to be around half an inch thick.
Step 5
heat a pan of oil to a medium heat.
Step 6
Add the rosti’s to the pan. don’t panic they will break apart to begin with.
Step 7
As they cook spend time with a spatula forming them into circles and patting them down into a firm circle.
Step 8
These take time so be patient with them.
Step 9
Once they are firm enough to flip do so. Add butter to the pan and baste them in order to cook them through.
Step 10
When cooked set aside.
Step 11
Season your pork and hold them fat side down in a hot pan to crisp and render. Once you have achieved this turn the pan down onto a medium heat and cook them normally.
Step 12
We want to cook these for around 6-8 minutes.
Step 13
flip them after 4 minutes and then baste with butter.
Step 14
Whilst they rest, mix your creme fraiche in with your pesto.
Step 15
Take the pork off the bone and slice. Serve with the pork on top on the rosti with the pesto sauce.
Step 16
Get stuck in.
