Sugar pit pork chop, grain mustard mash and braised winter greens,

Wed, 17 January 2018

Ingredients.

·         2 X pork chops

·         100g of butter

·         2 sprigs of thyme

·         400 g of mashed potatoes

·         2 X tsp of grain mustard

·         6 X pieces of tender stem brocolli

·         4 X finely chopped cabbage

·         500ml of Armagh cider

·         200g of Bramley apples peeled and chopped

·         100g of butter

·         100g of brown sugar

·         50ml of red wine vinegar

Method.

·         In a heavy frying pan place the 100g of butter, and add the red wine vinegar, place the pork chops in the frying pan, then add the thyme, baste covering the chops until golden brown and then turn. Then place in a preheated oven at 160c for 10-15mins.

·         In a pan of boiling water place the cabbage and tender stem until soft, once cooked set aside, in a saucepan on a low heat slowly heat the mashed potato and add the grain mustard to the potato and whip.

·         For the sauce, place the brown sugar in a pan and add the 100g of butter, then the apples, once the apples start to caramelise add the cider and allow to cook slowly.

 

To assemble.

·         Place the mash on the plate, then the winter greens, place the pork chop on the top and spoon the sauce over the chop. Enjoy.