Ingredients
For 10 portions
10
Pork chops
Salt
Black pepper, freshly ground
Vegetable oil, to fry
For the herb butter
125g
QimiQ Classic, unchilled
230g
Butter, melted
20g
Chives, finely chopped
20g
Flat-leaf parsley, finely chopped
5g
Cilantro, finely chopped
40g
Garlic
8g
Salt
Black pepper, freshly ground
For the garlic dip
250g
QimiQ Classic, unchilled
60ml
Olive oil
20g
Garlic clove(s), finely chopped
0.5
Lemon(s), juice only
Salt
Black pepper, freshly ground
Preparation
- For the herb butter: whisk the butter until fluffy. Slowly add the cold QimiQ Whip step by step and continue to whisk for a few minutes. Add the remaining ingredients and whip until the required volume has been achieved. Fill the mixture into a mould lined with cling film and chill well.
- For the garlic dip: whisk the unchilled QimiQ Classic smooth. Slowly add the olive oil. Add the remaining ingredients and mix well. Season to taste.
- Season the pork chops to taste and pan fry/grill on both sides until cooked to requirement. Serve with the herb butter and garlic dip.
Hints
- Serve with potato wedges and corn on the cob.
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