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Roasted Pork Chops with Apples, Pearl Onions and Rosemary Gravy, Whole Grain Mustard Mash, Sautéed Spinach

This recipe serves four people as a main course. 

Ingredients

  • 4 pork chops
  • 200g pearl onions peeled
  • 2 cloves garlic peeled and chopped
  • 1 bottle cider
  • 1 table spoon flour
  • 100mls chicken stock
  • Sprigs of rosemary
  • Olive oil
  • 250g baby spinach

Mash

  • 1kg potatoes 
  • 50g butter 
  • Wholegrain mustard

Method

  • Peel the potatoes and place in a pot of cold water, bring to the boil and reduce to a simmer. Cook until tender and then mash. Fold in the butter, whole grain mustard and season with salt and pepper.
  • Put a heavy based pan on a medium heat and sear off the chops take out and set to one side. In the same pan add the pearl onions, garlic, sprigs of rosemary and sauté for a couple of minutes add table spoon of flour and cook for a minute.
  • Then add the cider and the chicken stock.
  • Stir until all combined, add the peeled and quartered apples along with the chops back to the pan and roast in a preheated oven for 30 minutes until golden.
  • Sauté the spinach in a little olive oil.
  • To serve: Use one pork chop for a portion with some of the mash a little of the spinach and some of the delicious gravy.

Chefs tips:

  • Be sure to seal off the chops with the fat side first to help render the fat.
  • Try and plant a small few herbs in pots as they last longer and will bring lots of flavour to your cooking.

 

The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie