Prep 25 mins
Cook 50 mins
For a hearty, meaty and wholesome meal, make these succulent pork chops, moistened with a sweet, peppery sauce.
- 3 pork chops
- 1 carrot, diced
- 1 onion, diced
- 1 stalk celery, diced
- 1⁄2 bay leaf
- 1 sprig fresh thyme
- 2 teaspoons butter
- 1⁄2 tablespoon vinegar
- 1⁄2 tablespoon red currant jelly
- 6 black peppercorns, crushed
- 1 cup chicken stock or 1 cup ham stock
- 1 beet, cooked, cut into matchstick strips
- 1 egg white, hardboiled, white only, chopped
- 1 tablespoon dill pickle, chopped
- Preheat a grill or heat a griddle on the top of the stove. When hot, cook the pork chops until tender - about 10 minutes on each side. Remove the chops from the pan, leaving behind any fat.
- Add the carrots, onion, celery, bay leaf and thyme to the pan. Turn down the heat, and cook for 5-10 minutes until softened. Drain off the fat and transfer everything to a saucepan.
- Add the crushed peppercorns and vinegar to the vegetables and reduce by two-thirds. Pour in the stock and simmer the sauce for 30 minutes.
- Preheat the oven to 350°F Wrap the pork chops in aluminium foil and reheat in the oven.
- Skim off any impurities from the sauce and stir in the redcurrant jelly. Bring to a boil, and strain through a fine sieve. Add the beet, hard-boiled egg white and pickles to the sauce and gently warm through.
- Pour the sauce over the grilled pork chops and serve straight away with a fluffy mound of mashed potato.