Pan seared pork chops with mustard sauce

You will need

  • Non-stick frying pan x 2
  • Roast tray
  • Large mixing bowl
  • Small cooking tray
  • Saucepan
  • Pot with thick bottom
  • Baking paper

Ingredients

Serves 4
  • 150ml white wine
  • 240ml single cream
  • 1 small shallot, finely diced
  • 1 garlic clove, minced
  • 2 tsp of french mustard
  • 1 tbsp of dijon mustard
  • Freshly ground black pepper
  • Salt

For the caramelised apples

  • 3 red apples, remove cores and cut into quarters
  • 3 tbsp of brown sugar
  • 1 tbsp of butter

For the potato cake

  • 250g mashed potatoes
  • 60g cheddar cheese, grated
  • 2 tbsp of plain flour plus extra for dusting
  • ½ bunch of spring onion, thinly sliced
  • 2 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

Preparation Method

50 minutes
  1. Place in a large mixing bowl mashed potatoes, cheddar cheese, flour, spring onion and mix well. Seasoning with freshly ground pepper and salt. Dust a clean work surface with little flour and turn the dough out of the bowl and press into a rectangle shape. Divide the dough into portions and shape into rounds. Refrigerate for at least 30 minutes, or until needed. Preheat a non-stick frying pan until very hot, then cook the potato cakes in a little rapeseed oil for about 5 minutes on each side until golden, crisp and hot all the way through.
  2. To make sauce put a saucepan with thick bottom over medium-high heat. Add rapeseed oil and saute finely diced shallot with minced garlic until softened. Add french and dijon mustard, pour white wine and continue cooking for 3 minutes. Add cream and simmer until sauce is at your desired thickness. Seasoning with freshly ground black pepper and salt.
  3. In a non-stick frying pan, heat the butter until it is bubbling. Add the apple and continue to cook over medium-high heat for around 5 minutes or until tender and beginning to brown. Place brown sugar into the apples and continue to cook until sugar has melted and started to caramelise. Set aside in warm place.
  4. Meanwhile, place the chops onto the very hot non-stick frying pan and cook for about 10 minutes, or until cooked through, turning every 2 minutes. Remove from the pan and season with salt, set aside in warm place for 2 minutes.
  5. Pour creamy mustard sauce on four warm plates, place potato cakes to the side and pop a pork chop on top of sauce. Divide caramelised apples between portions and put them right on the top of each pork chop.

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