Honey & Mustard Pork Chops
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 tablespoon coarse grain mustard
- 1 teaspoon runny honey
- 2 pork chops
- 50 g butter
- 1 red onion, halved and sliced
- 2 golden delicious apples, peeled, cored and cut into 8 slices
- 200 g new potatoes, lightly cooked and halved
- 1 teaspoon coarse grain mustard
- 6 shredded fresh sage leaves
- 3 finely chopped shallots
- 1 tablespoon green peppercorn
- 1 glass cider
- 100 ml double cream
directions
- Mix the wholegrain mustard with the runny honey. Slice the back fat on the chops in three places to stop them curling, then slather liberally with the honey mustard.
- Place then in a medium hot griddle pan and cook for six minutes each side.
- In another pan melt a little butter and add the onions and apples and cook for two or three minutes.
- Next add the potatoes and another teaspoon of mustard. The idea is to warm everything together. Just before serving add the sage and season.
- Make the peppercorn sauce. In a hot pan place a knob of butter and allow it to foam.
- Add the shallots and peppercorns and cook for a minute. Add a splash of cider and bring to the boil.
- Add the double cream and cook until it thickens and colours. Season.
- To serve, place the chop on the plate, pile apple and potatoes around and spoon over the sauce.
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