Pork chop with mustard cream sauce
Ingredients:
- 1 thick cut pork chop
- 1 tbsp of butter
- 1 shallot
- 1/2 clove of garlic
- 1 shot brandy
- 200ml chicken stock
- 2 tbsp creme fraiche
- Chives to finish
Directions:
-Begin by patting dry the pork chop and seasoning with salt. Set a pan over a medium high heat with a tbsp of olive oil and add the pork chop. Cook on each side for two minutes before turning down the temperature and adding a tbsp of butter.
- Baste the pork chop with the butter for 2 minutes each side before taking out the pan with the butter and allowing to rest while you crack on with the sauce.
- Add a small drizzle of olive oil to the pan and add the shallot. Cook for 2 minutes before adding the garlic and cooking for a minute. Pour in the brandy then light with a match to cook off the alcohol. Be careful not to burn yourself here.
- When the flame has died down add the stock and reduce by half before adding the mustard and creme fraiche. Season with salt and pepper.
- To serve, slice the chop on a diagonal then place on a bed of the mustard sauce.
This dish combines succulent pork chops with a rich and velvety truffle-infused mustard cream sauce that's sure to impress your taste buds and dinner guests. View Recipe Videos
- 1 thick cut pork chop
- 1 tbsp of butter
- 1 shallot
- 1/2 clove of garlic
- 1 shot brandy
- 200ml chicken stock
- 2 tbsp creme fraiche
- Chives to finish
Directions:
-Begin by patting dry the pork chop and seasoning with salt. Set a pan over a medium high heat with a tbsp of olive oil and add the pork chop. Cook on each side for two minutes before turning down the temperature and adding a tbsp of butter.
- Baste the pork chop with the butter for 2 minutes each side before taking out the pan with the butter and allowing to rest while you crack on with the sauce.
- Add a small drizzle of olive oil to the pan and add the shallot. Cook for 2 minutes before adding the garlic and cooking for a minute. Pour in the brandy then light with a match to cook off the alcohol. Be careful not to burn yourself here.
- When the flame has died down add the stock and reduce by half before adding the mustard and creme fraiche. Season with salt and pepper.
- To serve, slice the chop on a diagonal then place on a bed of the mustard sauce.
