Maple lemongrass pork chops with parsnip coconut puree
Sponsor
Ingredients
- 4 bone-in pork chops
Marinade:
- 1/3 cup Maple From Canada Maple Butter
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 tablespoon lemongrass, finely minced
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1/2 teaspoon chili flakes
- 1/2 teaspoon fish sauce (optional)
Parsnip coconut puree:
- 1 pound parsnips, peeled and cubed
- 1/2 cup coconut milk
- 1/2 cup milk
- 1 teaspoon salt
Directions
- Combine all of the ingredients for the marinade together, then coat each of the pork chops. Allow to marinate for at least two hours, up to overnight.
- Season the chops with salt to taste, then grill over medium heat for six to seven minutes per side, or until 145° internal temperature. Allow the chops to rest for at least five minutes before serving.
- To make the puree, steam the parsnips until tender.
- Add the cooked parsnips with the rest of the ingredients to a blender and blend until very smooth and velvety.
- Serve with the pork chops along with some sautéed greens.
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