Pork Chop, Colcannon Mash, Roasted Apple & Mustard Sauce

Thu, 25 October 2018

Ingredients:

· 4 pork chops

· 2 cloves garlic

· 1 sprig rosemary

· Splash of olive oil

· Cracked pepper  

· Colcannon mash

· 1kg potatoes

· 50g butter

· 150mls cream

· 1 bunch curly kale (finely chopped)

 

Mustard Sauce

· 250mls cream

· 1 tbsp Dijon mustard

· 2 tbsp whole grain mustard

· 2 tbsp chopped chives

 

Roasted Apple

· 3 apples peeled, cored and quartered

· Knob butter

· ½ tbsp of sugar

· Splash sherry vinegar

 

Method:

· Put the pork chops into a bowl and add the olive oil, rosemary, pepper and garlic, Marinade for 3-4 hours or overnight if you have time

· Place a heavy based frying pan on a high heat, season the chops with salt and pepper and add some vegetable oil to the pan. Carefully place the chops into the pan and pan fry for 4 minutes (until golden) on one side.

· Place on a roasting tray and finish cooking in a pre-heated oven at 190 °C for 5-6 minutes or until cooked through.  

· To make the colcannon, boil the potatoes until cooked, strain off and place back in the pot and on the stove for 2 minutes to ensure all the water has evaporated. 

· Mash until smooth and there are no lumps. In a separate pan sauté the chopped kale until soft, add the cream, season with salt and pepper and fold through the mashed potatoes

· For the roasted apple, peel, core and quarter the apples. In a pan add the butter and sauté the apples to get a little colour, add the brown sugar and cook for a further 2 minutes. Deglaze the pan with a splash of sherry vinegar

· For the mustard sauce add the cream, 2 types of mustard, season with salt and pepper, bring to the boil and reduce the sauce until it coats the back of a spoon. 

 

Enjoy!