Duroc pork chops with potato purée and greens

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Freddy Bird
From Saturday Kitchen

Ingredients

For the sauce

  • 1 pig’s trotter, roughly chopped
  • 2 tbsp grapeseed oil
  • ½ carrot, peeled and diced
  • ½ onion, diced
  • 1 celery stick, diced
  • 2 garlic cloves, chopped
  • 75ml/2½fl oz cognac
  • 125ml/4fl oz white wine
  • 1 litre/1¾ pints good-quality chicken stock
  • ½ banana shallot, peeled and finely chopped
  • 1 tsp capers, finely chopped
  • 2 tsp cornichons, finely chopped
  • 2 dill sprigs, finely chopped
  • 1 tsp finely chopped fresh chives
  • 1 heaped tsp wholegrain mustard

For the potato purée

  • 250g/9oz King Edward potatoes, peeled and chopped into even-sized pieces
  • 75ml/2½fl oz double cream
  • 1 garlic clove, peeled
  • 50–75g/1¾–2¾oz butter
  • pinch salt

For the pork chops

  • 2 tbsp olive oil
  • 2 Duroc pork chops

To serve

  • handful leafy greens (such as kale, chard, cavolo nero)
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