Chef

Administrator
Staff member
Preparation Time: 20 minutes


6 smoked boneless pork loin chops, 1/2-inch thick
1 1/2 cups dry bread crumbs
1 10-ounce package red or white pearl onions, peeled
12 medium carrots, halved lengthwise, cut into 2-inch pieces
3 large celery roots, peeled, cut into 2-inch pieces
4 tablespoons porcini mushroom oil
OR
4 tablespoons olive oil
3 tablespoons sherry wine vinegar
OR
3 tablespoons white wine vinegar
2 tablespoons minced fresh sage, divided
2 tablespoons prepared horseradish
1/4 teaspoon minced chipotle chile
1/4 cup Dijon-style mustard
Servings: 6
1. Preheat oven to 350ºF. In a large saucepan, cover the onions, carrots and celery root with water. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes; drain. Transfer vegetables to a 5-quart casserole.

2. Combine oil, vinegar and 1 tablespoon sage; pour over the vegetables, tossing to coat.

3. Combine bread crumbs, horseradish, the remaining sage and chipotle chile, set aside.

4. Spread mustard over top of pork chops. Press bread crumb mixture evenly over mustard. Place chops on top of vegetables; bake for 45 minutes or until crust is golden brown.
 
Top