Hearty Pork Chops, Lentil Ragout and Cider and Mustard Sauce Recipe
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Ingredients
Ingredients (serves 2)
2 thick
pork chops
1 tbsp
olive oil
crack of salt and pepper
For the lentil ragout
400 ml
chicken stock
200 g
puy lentils
drizzle of olive oil
1 banana
shallot or small onion, finely chopped
1 carrot,
finely chopped
1 leek,
finely chopped
70 g
pack of smoked pancetta or bacon cubes
2 garlic
cloves, finely chopped
1/2 savoy
cabbage, thick core removed and shredded
For the mustard and cider sauce
100 ml
chicken stock
100 ml
of cider
100 ml
double cream
50 ml
calvados (optional)
2 tbsp
wholegrain mustard
Instructions
Preheat oven to 180 degrees (fan)
Start by making the lentil ragout, add the chicken stock and lentils to a pan, bring to the boil then reduce heat and simmer for around 20 minutes or until the stock has been absorbed.
While the lentils are cooking, heat a drizzle of olive oil to a frying pan. Add the shallot, leek, carrot and pancetta and sauté for 10 minutes until the vegetables have softened and the pancetta's fat has rendered and is crispy. Add in the garlic and cabbage and cook for a further few minutes until the cabbage has wilted. Stir through the cooked lentils. Set aside and keep warm.
Heat an ovenproof frying pan. Rub the pork chops with the olive oil and seasoning and then place into the hot pan. Cook for 3-4 minutes until browned, then turn over the chops and cook in the oven for 15 minutes or until the pork is cooked through. Once ready leave to rest under foil while you make the sauce.
Place all of the sauce ingredients to a saucepan. Bring to the boil then reduce for 5 minutes until it thickens to a sauce consistency.
To serve, divide the ragout between 2 warm serving dishes, add the chops and finish off with the sauce.
This is perfect for this time of year a juicy pork chop nicely browned with pancetta, earthy lentilsand vegetables all brought together with a comforting creamy mustardsauce I could eat this once a week as it is so tasty
Turn it off when the onions are soft, and heat again gently when the pork is ready. Not just any pork chop - this was a delicious, monster, juicy pork chop from Nick at Melling's butcher's in Todmorden Indoor Market
Made the pork extra lovely with fried onions and a ciderandmustardsauce. Monster pork chops from Fielden's family butcher, Todmorden market - juicy and delicious
Unfortunately because I have no photographs for this, I have decided instead to share with you a recipe for a meal first cooked for our dear friend and Morzine host, Kate
Thicken the sauce with the flour and cook for a further five minutes with the porkand the apples. My memories of freshly slaughtered pig in Poland are joyous - you could cut into the pork with a spoon it was so tender
Pork chops, thick cut and bone in, from the local butchers if possible. One of our favourite cuts of meat is a thick juicy pork chop, it really takes some beating with cidersauceand as we are in Somerset it's a no brainer
“Crisp apple Cider roasted tender pork loin, stuffed with plum, mushroom and rosemary stuffing, served with crisp purple carrots andmustard mashed potato – drizzled with a rosemary infused cider cream sauce
What a delicious dish (and very EASY recipe) this was… PORK & CIDER with creamy MUSTARDsauce. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight
Pork is a great low cost, high protein midweek dinner to have. Meanwhile add the cider to the hot pan to deglaze and turn the temperature down straight away
The result was a hit, so try this for your family and serve it with something Green like cabbage or plain old buttered peas, and remind yourself why you like pork chops
When the pan is hot enough, add the pork chops, add salt and pepper and brown them on all sides. Add the pork chops as well as any juice back in the pan and let them cook though, adding a little water as needed if the sauce is getting too thick
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