1 tbsp wholegrain mustard
1 tsp runny honey
2 pork chops
1 red onion, halved and sliced
2 Golden Delicious apples, peeled, cored and cut into 8 slices
200g/7oz new potatoes, lightly cooked and halved
1 tsp wholegrain mustard
6 shredded fresh sage leaves
For the sauce
3 finely chopped shallots
1 tbsp green peppercorns
small glass cider
100ml/3½fl oz double cream
I've done this a few times before with the drawbacks that (a) Bonusbarn doesn't like it and (b) the original recipe suggests griddling the chops for 6 minutes each side with the honey mustard sauce already slathered on them. This means you do the rest through a haze of pork flavoured smoke.
Oven roasting the chops takes longer but makes them much nicer. Cover and roast for 1 hour in an oven at gas mark 4, over a tray full of water to keep them moist. Mix the honey and mustrad together and, at the 55 minute mark, paste it over the chops, then return them to the oven for another five minutes.
Before that, stick to what the original recipe said:
- Melt some butter, add the onions and apples and cook for 2-3 minutes.
- Add the potatoes and another teaspoon of mustard.
- For the peppercorn sauce, melt some butter in another pan, add shallots and peppercorns and cook for a minute. Add a splash of cider and bring to the boil, then add the double cream and cook until it thickens
- Serve it all together. Pork chops lovely and moist, sauce deliciously creamy, potatoes and apples adding body and interesting flavours to the mix. Yum.