Brushing with butter gives grilled meat a fantastic flavour, as the butter esentially becomes beurre noisette , butter with a nutty flavour.
Ingredients
- 800 g pork chops (spare rib)
- 4 potatoes
- 200 g frozen green peas
- 1 tbsp Vegeta No MSG Grill
- 2 tbs mascarpone cheese
- 60 g butter
- 1 sprig of rosemary
- a few leaves of sage
We used
Vegeta NO MSG Grill
Preparation For this recipe you only need imagination!
Medium complexity 4 Persons 45 min
- 1 Drizz the pork chops with Vegeta No MSG Grill. Arrange in a tray, cover with a couple of spoons of oil and leave in the fridge to marinate for about 2 hours. Remove from the fridge and leave at room temperature for at least 35 minutes before cooking.
- 2 In the meantime, peel the potatoes, cut in half and then each half potato in quarters, add to a pot of boiling salted water, and cook for 7 minutes. Drain and put on the side until you are ready to grill.
- 3 Cook green peas in boiling water for 5 minutes, drain and lightly mash, adding 30 grams of butter and 2 spoonfuls of mascarpone cheese. Stir to blend.
- 4 Cook the chops on the hot grill on both sides, allowing about 7 minutes for each side.
- 5 Firmly tie a sprig of rosemary and sage leaves with a piece of string or thread and use as a brush to baste the chops with melted butter until the pork is a nice golden colour.