Pan-seared pork chop, citrus gremolata sauce, spring vegetables

Preparation time: 45 min

Preheat your four at 400 °F

• General preparation

  Zest the lemon and orange. Finely chop the green onion. Cut the asparagus diagonally. Peel the carrots and cut them diagonally.

• For the Spring vegetable preparation

  In a bowl, combine balsamic vinegar, green onion and a drizzle of olive oil. Salt and pepper to taste and mix. Drop the baby potatoes in a large pot of slated water. Bring back to a boil and cook for 10-15 minutes until potatoes are tender but still relatively firm. Cut them in half. Precook your carrots and asparagus in plenty of salted water until al dente. Stop the cooking by immersing them in an ice bath. In a large skillet, drizzle with olive oil and warm up asparagus and carrots for 2 minutes. Add the potatoes and dressing.

• Pan seared pork chop preparation

  Season the pork chops with salt and pepper. Sear the chops on both sides in a hot pan with a drizzle of vegetable oil or sear them on the grill. Turn down the intensity and cook for a few more minutes to get a nice medium rare, or finish cooking in the oven 8 to 10 minutes.

• Gremolata preparation

  Brown the pine nuts in a dry frying pan. In the bowl of a food processor, combine parsley, pine nuts, parmesan, garlic, zest of citrus and a dash of lemon juice. Chop finely. Add a dash of olive oil and mix everything. Season with salt and pepper to taste.

• To serve

  Place a small amount of Spring of vegetables on each plate. Place a pork chop on top and garnish with a little bit of gremolata sauce.