Gold Coast Pork with Pan Seared Vegetables and Spicy Avocado Purée Recipe
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- 1 carrot, julienned
- 1 zucchini, julienned
- 2/3 cup olive oil, divided
- 1 whole avocado, skinned and pitted
- 1 tablespoon fresh lime juice
- 2 tablespoons heavy cream
- 1/4 teaspoon cayenne
- 1 pork chop
- 1/2 cup white wine
Put the carrots and zucchini in a Ziplock bag. Pour in the seasoning and 1/3 cup olive oil. Make sure that the oil and seasoning coats all of the veggies. Set the bag aside.
For the purée: Skin and pit the avocado. Cut up the avocado into pieces and put into a food processor. Then, while mixing, insert the lime juice, the heavy cream and cayenne pepper into the food processor. You may need to occasionally stop the food processor and stir up the mixture by hand. Once the mixture is creamy and thick pour it into a bowl and set in a fridge.
For the pork: Heat a pan over medium heat and add 1/3 cup olive oil. While the pan is warming, generously season your pork. There is no exact amount of seasoning but make sure to coat each side thoroughly. Place the pork into the pan and let it sit 3 ½ - 4 Minutes (until it gets browned but not burnt). Once it develops color flip the pork.
Once you flip the pork, heat another pan (low-medium heat). Add the marinated veggies to the new pan and begin cooking.
After another 1 ½ - 2 minutes of cooking your pork add the white wine to the pan and cook until finished (roughly 2 – 3 minutes, flipping occasionally).
Be sure to constantly stir your vegetables so that they do not burn to the bottom of the pan.
Once both the pork and vegetables are completed, remove from the stove and plate with the avocado purée on the side. Grab some wine and enjoy your meal!
The following ingredients yield one serving, adjust accordingly.
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