James Martin Recipe: Pork chop with mash, spring greens and walnuts

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Grab a fork and tuck in to this very British combination of pork and apple...

Pork Chops recipe by James Martin
Saturday Kitchen host James Martin is making the most of the potato growing season by sharing some of his favourite spud recipes, including this hearty British pork, apple and walnut evening meal.

Give it a try if you're feeling cold, miserable and oh so starving...

Grilled pork chop with buttered mash, wilted spring greens and sugared walnuts with apple and scrumpy sauce

Ingredients:

For the Chops:
4 large pork chops
Olive oil
Seasoning

For the Mash:
1kg / 2lb1ozDesiree Potatoes
100ml Double cream
50g Butter
½ Bramley apple grated
Seasoning

For wilted spring greens:
25g/1oz butter
250g/9oz spring greens or hispi cabbage, finely sliced
Seasoning

For the walnuts:
100g walnut halves
100ml water
100g castor sugar

For apple and scrumpy sauce:
2 ½ Bramley apples, peeled, cored and chopped
50g/2oz butter
75ml/3fl oz dry scrumpy cider
2-4 tbsp caster sugar, to taste

150ml pre made beef stock

Method:

Place the water and the sugar in a pan together for the walnuts and bring to the boil remove from the heat and allow to cool.

Peel the Desiree potatoes and cut into 2 to 3 inch pieces. Place in a pan and cover with cold water, add a pinch of salt. Bring to the boil, and simmer for 15 minutes or until cooked.

Drain and pass through a potato ricer and add back into the pan, add the grated apple, butter and cream, season to taste and keep warm.

Season the pork chop and drizzle with a little olive oil. Place onto the griddle tray and grill on a medium heat for 8 to 10 minutes on each side.

For the wilted spring greens, heat a lidded frying pan until hot, add the butter and spring greens and fry for 2-3 minutes, then add 50ml/2fl oz water and cover with a lid.

Cook for a further 2-3 minutes, until the greens have wilted. Season with salt and freshly ground black pepper.

Heat the beef sauce in a small sauce pan until it comes to a gentle simmer.

Drain and deep fry the walnuts in hot oil for 10 to 15 seconds and drain on to kitchen paper.

For the apple and scrumpy sauce, place the apples, butter and cider into a saucepan, cover with a lid and cook over a medium heat for 4-5 minutes, or until the apple pieces begin to break down.

To serve, spoon the mash on to the plates with a pile of the greens next to it and the walnuts sprinkled over the top. Add crispy pork chop and spoon over the beef sauce and the apple scrumpy sauce on the side.

Go to www.manyfacesofpotatoes.co.uk to enter the competition to find the nation's best potato dish, judged by James Martin himself.

Will you be trying James' recipe?

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