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Whisky Mustard Crusted Pork Chop with Sauteed Potatoes Recipe

Ingredients

For the whisky mustard pork chops
• 4 x pork loin chops, French trimmed, fat removed
• 3fl oz/75ml whisky
• 1oz /25g honey
• 1 lemon, juice only
• 3oz /75g yellow powder
• 2fl oz/50ml water
• 3oz /75g dried breadcrumbs
• 1oz/25g butter
• 1 tbsp olive oil

For the sautéed potatoes
• 4 small potatoes, peeled, cut into thick slices
• 1 garlic clove, peeled, finely sliced
• 2 fresh sprigs rosemary, leaves only
• 400g/14oz baby spinach leaves
• Salt and freshly ground black pepper
• 2oz/50g butter
• 3 tbsp olive oil
• 2-3 tbsp water

How to prepare

1.    Preheat your oven to 200C/400F/Gas 6.

2.    Heat the honey, whisky, lemon juice and water into a saucepan and heat until the honey dissolves.

3.    Stir in the mustard seeds and cook for a further 1 to 2 minutes, or until most of the liquid has been absorbed.

4.    Blend the mixture in a food processor until it is creamy; this should take a few minutes.

5.    Sprinkle the dried breadcrumbs onto a plate.

6.    Brush each of the pork chops on one side with the mustard mixture and coat in the breadcrumbs. Spoon the remaining mustard into a small bowl and set this aside.

7.    Heat the olive oil and butter in an ovenproof frying pan until hot. Then fry the pork chops for about 2 to 3 minutes on each side, or until they are golden-brown on each side.

8.    Transfer the pork chops to the oven for about 6 to 8 minutes, or until they are cooked through. Then remove from the oven and set them aside to rest.

9.    To prepare the sautéed potatoes, heat the olive oil and half of the butter in a frying pan. Then fry the potatoes for about 4 to 5 minutes, or until they are golden brown and tender. Then add the rosemary and the garlic and seasoning to taste with salt and pepper.

10.    Heat the remaining butter in a frying pan, before adding the spinach and the water and cooking for about 2 to3 minutes, or until the spinach has wilted.

11.    To serve, spoon some potatoes onto each of the 4 serving plates, then place a pork chop on top and spoon some spinach alongside. Serve with the remaining whisky mustard that you set aside.

Eat & enjoy,
MeatNoVeg!