Pork Chops, Kumara Puree, Asparagus and Tapenade

clock 13 minutes + 30 minutes bowl Serves 4


  • 600 g gold kumara (2 medium), peeled and cut into chunks
  • 2 1/2 cups Select chicken stock
  • 1/4 cup Homebrand cream
  • 1/2 cup black olives, pitted
  • 1 tsp fresh thyme leaves
  • 1 Tbsp capers
  • 1 Tbsp finely chopped flat leaf parsley
  • 1 Tbsp lemon juice
  • 3 Tbsp extra virgin olive oil
  • 4 pork loin chops
  • 2 bunches asparagus, trimmed
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  • 1. Place the kumara and chicken stock in a saucepan and cook until tender, about 10 to 15 minutes. Drain but reserve the stock. Mash or blend the kumara with enough of the stock to make a smooth puree. Add the cream and season with salt and pepper.

  • 2. To make the tapenade put the olives, thyme, capers and parsley in a food processor and blend to rough chunks. Add the lemon juice and extra virgin olive oil - set aside until needed.

  • 3. Season the pork with salt and pepper. Heat a little oil in a large frying pan over moderate heat. Add the pork and cook for 4 minutes on each side until golden.

  • 4. Blanch the asparagus in boiling salted water for 3 to 4 minutes or until tender.

  • 5. Place a serving of puree on each plate, add the asparagus, top with a pork chop and a spoonful of tapenade.

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