Basil chops with cauliflower-peas puree and braised tomatoes

Name: Basil chops with cauliflower-peas puree and braised tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Garlic cloves; 8 Stem(s) Basil; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper, salt, sugar; 4 Pork chops (approx. 175 g each); 1 (approx. 750 g) Cauliflower; 2 Potatoes; 400 g cherry tomatoes; 2 TABLESPOONS Balsamic vinegar; 200 g frozen peas; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Garlic cloves
8 Stem(s) Basil
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper, salt, sugar
4 Pork chops (approx. 175 g each)
1 (approx. 750 g) Cauliflower
2 Potatoes
400 g cherry tomatoes
2 TABLESPOONS Balsamic vinegar
200 g frozen peas
7-10 Tbsp Aluminium foil

Directions

1
Peel the garlic and cut into thin slices. Wash basil, shake dry, pluck off leaves and cut into strips. Mix garlic, 1 tbsp. basil, olive oil and some pepper.
2
Wash the chops, dab dry and brush with the marinade. Cover and chill for about 1 hour.
3
Clean and wash the cauliflower and divide it into florets. Peel and chop the stalk. Peel, wash and chop the potatoes. Cover and cook in boiling salted water for about 20 minutes.
4
Wash the tomatoes. Heat a large pan without fat. Fry the chops for about 5 minutes on each side. Season with salt, take out and wrap in foil. Add tomatoes to the hot frying fat and braise all around for 3-5 minutes.
5
Stir in vinegar. Season to taste with salt, pepper and sugar.
6
Add the frozen peas to the cauliflower after about 15 minutes of cooking time and finish cooking. Drain the cauliflower-peas mixture and collect the cooking water. Mash the cauliflower mixture with a potato masher.
7
If the purée is too firm, stir in some cooking water as required. Stir in the remaining basil. Season to taste with salt and pepper.