Apple Cider Vinegar
Pork loin chops
Mise en place
Juice a lemon
Crush juniper berries
Slice Sage in to strips
De-Stem brussel sprouts (and halve)
Place into a bowl/dish apple cider, lemon juice, crushed juniper berries, sage, salt, pepper and pork chops.Mix, making sure the meat is coated in the liquid, let sit for 30 minutes and give it a good mix up again, let it sit a final 30 minutes.
10-15 minutes before the meat is finished marinating, put a couple of inches of water in a pot with a good dose of salt and a squeeze of lemon juice. Once boiling add the cauliflower and cook until tender.
Blend the cauliflower with a little of the liquid until smooth.
Add back to the empty pot, and on a low heat, cook off the liquid in the puree until it thickens up (about 30% reduction).
In a bowl, mix a good tablespoon or two of crème fraîche with a dollop of horseradish puree, set aside until the cauliflower has had a chance to cool a little.
Get a steamer on the go ready to cook the brussel sprouts while the chops are cooking.
In a frying pan heat a tablespoon of olive oil until smoking hot, and place chops in the hot oil and leave to cook about 4 minutes per side (time will vary on thickness).
DO NOT discard the marinade.
Once cooked, let the chops rest in a warm place.
Tip oil out of the pan, and place back on heat, tip the marinade in to deglaze the pan, add a knob of butter and nutmeg, then when butter is almost melted add the brussel sprouts and coat.
Just before serving, mix the crème fraîche mixture with the cauliflower, and heat through.