JP McMahon brings his pork chops, turnip chips and kale compote to Today with Maura and Dáithí!

Ingredients

Serves: 4

  • 4 pork chops
  • 1 large turnip, peeled and cut into batons
  • 200g kale, destemmed and chopped
  • 1 onion, finely diced
  • 25g hazelnuts, crushed
  • 50g butter 
  • 5g dried dillisk 
  • 30ml vinegar 
  • 25g sugar
  • 1 sprig rosemary, chopped 
  • 50ml Irish rapeseed oil

Method

  1. Blanch the turnip batons in boiling water for 10 minutes. Remove from water and allow to cool. Fry at 140 degrees for 4 minutes. To colour, turn up fryer to 180 and fry until crispy. Sprinkle with sea salt and dillisk.
  2. To make the compote: blanch the kale for 1 minute. Strain and discard water. Fry the onion in some oil and half the butter. After a minute add the sugar and vinegar. Finally, fold in the kale and hazelnuts and cook briefly.
  3. In a large frying pan, fry the pork in the remaining butter and a little oil. Season with some sea salt and rosemary and cook until your liking. For free range pork, I cook until medium (60 degrees).