Ingredients
Peach Salad
Pork Chops
Blueberry Glaze
Parsnip Purée
Directions
- 1
Peel and roughly chop 1 parsnip into small, equal-sized pieces.
- 2
In a pot over medium heat, add parsnips, 2 garlic cloves, and 1 bunch of thyme.
- 3
Cover with 2-3 cups of heavy cream. Simmer for 20 minutes, or until soft.
- 4
Discard the thyme and let the mixture cool slightly.
- 5
Blend with 3 tbsp butter until smooth, adding more cream if needed.
- 6
Strain through a fine mesh sieve, season with salt and pepper, and set aside.
- 7
In a lightly oiled pot over medium heat, sauté 1/2 finely diced shallot until softened.
- 8
Add 1 chopped garlic clove and cook until fragrant.
- 9
Stir in 2 cups fresh blueberries, mashing them with a spoon.
- 10
Simmer on medium-low, then add 2 tbsp balsamic vinegar, 1 tbsp rice vinegar, juice of 1/2 lemon, 2 tbsp honey, and 2 tbsp butter.
- 11
Simmer for 10 minutes, strain, and finish with 1 tbsp rice vinegar. Set aside.
- 12
Dice 3 peaches and add to a bowl.
- 13
Add 5 chiffonade basil leaves, 4 chiffonade mint leaves, 1/2 brunoise shallot, juice of 1 lemon, 2 tbsp olive oil, salt, and pepper.
- 14
Mix to combine.
- 15
Lightly oil 2 tomahawk pork chops and season with salt, pepper, and garlic powder.
- 16
Sear over charcoal on both sides, then remove from heat.
- 17
Brush with glaze, caramelize over direct heat, then cook on the cooler side until internal temp reaches 140°F.
- 18
Rest for 10 minutes before slicing.
- 19
Spread the parsnip purée on a hot plate.
- 20
Slice the pork chop and place it over the purée, followed by the bone.
- 21
Drizzle with the blueberry glaze and spoon the peach salad on top.
- 22
Garnish with mint and basil leaves.
