Pommesotto & Pork chop in maple, mustard & lemon glaze served on roasted beet purée garnished with scallion tops
by water2wine
Pommesotto & Pork chop in maple, mustard & lemon glaze served on roasted beet purée garnished with scallion tops
by water2wine
8 Comments
I realize the ratio is off, too much potato.
I’d love input on how else to spruce this up
Idk what pommesotto is I assume though it’s fine diced potatoes cooked like a risotto?
Maybe you could slice the chop and plate it with the side on the bottom and then present the sauce atop and or around in a tasteful way and then perhaps not such a fistful of scallions. Give them a finer chop and a delicate sprinkle over the final plating. I think that would elevate this from looking more like a really nice home cooked dinner
Why is the description of this place “The best looking food on reddit” when all of it looks so shit and too small servings
That purée looks delicious.
The risotto (?) is a bit chunky and overwhelming, so you want that neater with the pork chop balanced partially on it. The beet purée though looks amazing – what else went into it? Not a fan of the scallions, I just don’t think the flavor works, but that could be a personal preference. Nice glaze!
Please don’t call it pommesotto…that’s just so disrespectful to risotto. There’s too much of it also. Beet purée doesn’t seem like the best taste pairing with maple, mustard and lemon. What about a squash purée? That’s a big dump of garnish too. I just think all your flavors are off. How about serving the chop on top of the potato and making a bourbon inspired sauce with the maple and mustard with a squash purée. Just train of thought random ideas here. Nix the chives. Garnish with something else.
hearty meal but u can always reduce the amount of that pommesotto✊🏽