Pork Chops in Sage Butter with Beet Puree and Swiss Chard
The vibrant magenta beet puree that accompanies these luscious pork chops is made with almost equal parts beets and creamy Yukon Gold potatoes. Slideshow: More Pork Chop Recipes
The vibrant magenta beet puree that accompanies these luscious pork chops is made with almost equal parts beets and creamy Yukon Gold potatoes. Slideshow: More Pork Chop Recipes
The beet puree can be refrigerated overnight. Reheat gently before serving.
Pair this dish with a lightly earthy Burgundy.
Beet/potato puree is great, chops are bland.
This was a solid dish and with some tweaks, it was fantastic. I tasted as I made each component, and I was a bit let down. No disrespect at all to butter, salt, and pepper but I tweaked it a bit. I doubled the garlic and sage in the pork section and then instead of discarding, I added it to the purée to punch up the flavor along with some vegetable better than bullion.
only made the pork chops. Very bland - could not taste the sage.
This was awesome! I added a bit of sugar to the beet puree to get some more flavor out. We also waited to add the sage and garlic until the pork chops were a little more cooked. We spooned the garlic and butter on top of the pork chops as well throughout cooking.
Loved the beet and potato purée! Very complimentary flavors all around. My only critique would be that the dish is very butter heavy. I would reduce by 1/2.
Nice