Pork Chops with Creamy Sauce & Leftover Sprouts
This dish is a great way to use up your leftover sprouts. Its quick and easy, making it perfect for a mid-week dinner between all the festive parties! The Ghee adds a delicious butteriness to both the pork and the sprouts, leaving your mouth watering and going back for more!
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
PHAT: Organic British Grass-fed Ghee & Light Avocado Spray
PREP TIME: 10-15 mins
COOK TIME: 20-25 mins
SERVES: 2
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
INGREDIENTS
PORK
2 PORK CHOPS (WITH THE RIND ON)
1 TBSP GHEE
1 KNOB OF BUTTER
1 SPRIG OF FRESH SAGE
LIGHT AVOCADO OIL SPRAY
SAUCE
1 SMALL BANANA SHALLOT
1 SMALL GLASS OF WHITE WINE
324G BONE BROTH (WE USED BOROUGH BROTH)
GOOD SPLASH OF DOUBLE CREAM
1/2 LEMON
1 TSP WHOLEGRAIN MUSTARD, OR TO TASTE
SALT AND PEPPER TO TASTE
SPROUTS
BRUSSELS SPROUTS (JUST OVER HALF A BAG - AROUND 350G-400G)
1 TBSP GHEE
75G SMOKED DRY CURED LARDONS (HALF A PACK OR ANY LEFT-OVER BACON WILL DO)
SALT & PEPPER TO TASTE
METHOD : Pork Chops with Creamy Sauce & Leftover Sprouts at home?
PORK
Step One:
If you don’t have an air fryer, heat your oven to 220°C/ 200°C (fan)/ gas 7. Start by removing the rind from the pork and cut into strips. Pop them into an air-frier (or on a baking-tray in the oven) and coat with a good mist of Light Avocado oil and a good pinch of salt. Cook at 200 degrees until crispy. This can vary depending how moist your rind is – ours took around 9 mins. Once crispy, put to one side and use for garnish (if you can resist eating them!!)
Step Two:
Heat a medium frying pan on medium-high. Season the pork with salt, then add a spoonful of ghee to the hot pan. Once the ghee has melted, Add the pork chops and cook for 2 mins on each side (try not to turn them too much so you get a nice caramelization). Add a good knob of butter and the sage leaves and baste, cooking the chops for a further 2-3 mins, turning regularly or until cooked through (around 63 degrees). Once cooked, rest in a warm tray, and keep covered while you cook the rest of the meal (keep your pan for step 3!).
SAUCE
Step Three:
Finely dice the shallot. Using the same pan as the pork, add a small knob of butter, the diced shallot and a sprig of sage and cook for 2-3 mins, stirring constantly. Once the shallots start to soften, but before they take on any colour, add the wine and cook to reduce by half. Then add the stock, reduce for 5-10 minutes, and stir in the cream. Cook until the sauce reaches your desired consistency, then season with a squeeze of lemon, mustard, and salt and pepper. Set aside, ready to serve with the pork.
SPROUTS
Step Four:
While the sauce is reducing, shred the sprouts and set them aside. Heat a frying pan over medium-high heat. Once hot, add a good spoonful of ghee then the pancetta (or bacon), and cook for 7-8 mins or until golden brown. Once golden and crispy, remove the bacon with a slotted spoon and set aside (keep all that delicious bacon PHAT in the pan). Add the shredded sprouts to the pan and cook for 2-3 minutes, stirring occasionally. Be sure to scrape up all the caramelized bits from the bottom of the pan—this is the pure umami deliciousness! The sprouts are delicious al dente, so be careful not to overcook at this stage. Remove from the heat and stir though the cooked pancetta, adjust the seasoning.
SERVE
Step Five:
Serve the sprouts and with a pork chop each and a good spoonful of the creamy sauce. Top with the crispy crackling and a few sage leaves and enjoy!
Chef’s Tip
If the pan you cooked the pancetta in is really caramelised and is hard to scrape, try adding the sprouts along with a pinch of salt (not too much as the pancetta is already salty) and place a lid onto the pan and leave for 3-4 mins. The steam created in the pan will help loosen the caramelised bits and make it really easy to stir though!
