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Find the perfect meal and the perfect wine for any occasion.

Pork Chop with Cauliflower Puree and Caper Salsa

Chef Sean Connolly has a delicious menu with a strong focus on great meat. Served with creamy cauliflower and a zingy caper salsa, this delicious pork cutlet is perfectly complemented by Ara Select Blocks Pinot Noir 2010. 



For The Pork Chop Brine:

2kg pork rack

2 ltr water

200 g salt

50 g sugar

For the cauliflower puree:

400 g cauliflower

1 ltr milk

½ tsp white peppercorns

½ tsp coriander seeds

For the caper salsa:

15 ml Forum Cabernet Sauvignon vinegar

15 g shallots finely diced

100 g capers drained, 1 tsp caper juice

7g Dijon mustard

7g seeded mustard

50 ml extra virgin olive oil

50g Sicilian green olives

50g kalamata olives

1 lemon zest and juice

7g Italian parsley chopped

2g tarragon chopped

Flakey sea salt

Fresh cracked white pepper



For The Pork Chop - You will need to start the pork brining a day in advance

Combine 1 ltr of the water with the salt and sugar and bring to the boil. Combine with the rest of the water and then chill. Once cool cover the pork rack with the brine and refrigerate overnight. The next day remove the pork from the brine and cover with plain water for an hour, changing the water 4 times. Remove the pork from the water, pat dry then cut the pork into chops ready to cook.

For the cauliflower puree

Slice the cauliflower thinly, discarding the central root and leaves. Place the sliced cauliflower in a saucepan and cover with milk. Roughly crush the peppercorns and coriander seeds and place in a muslin bag. Add to the saucepan. Bring to the simmer and cook until the cauliflower is very soft. Drain and remove the muslin bag. Reserve the milk. In a food processor puree the cauliflower until very smooth and then pass through a fine sieve.

For the caper salsa

Roughly chop the olives and capers and combine with all other ingredients. Add flakey sea salt and freshly cracked white pepper to taste.

To finish

Heat a large fry pan on high heat. Lightly season the chops and coat with oil. Carefully place the chops in the pan and cook until nicely browned on each side. Reduce the heat to low, add a good knob of butter to the pan and cook for a further 7 minutes turning twice. Remove the pan from the heat and allow the pork to rest for a further 5 minutes.

Re-heat the cauliflower puree in a sauce pan with a touch of the reserved milk season with sea salt. Arrange a dollop of the puree on warmed serving plates, place the pork on the plates and then top with a good spoon or two of the caper salsa. Drizzle with good quality extra virgin olive oil to finish.





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