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Sage & Brown Butter Pork Chop Night | DonalSkehan.com
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Sage & Brown Butter Pork Chop Night

December 05

The trick to getting the pork right is to score the skin with a sharp knife, making cuts at 2cm intervals and then using a tongs pressing the skin in contact upright with a hot frying skillet. The fat will render, the skin will crisp and and then and only then should you fry the flesh. Serve them hot to the table sliced and allow everyone to help themselves.

  • serves Serves 4
  • time 40mins

Method

  1. 1. Peel your potatoes and cut them into even sized pieces. Put into a pan of cold salted water. Bring to the boil then simmer gently for 10-12 minutes until tender.
  2. 2. When the potatoes are done, take the pot off the heat and drain the water before returning the potatoes to the pot.
  3. 3. Heat the butter, milk and cream together in a small pan.
  4. 4. Mash the potatoes with a masher or you can use a ricer. You don’t want to over work the potatoes or too much starch will be released and they will become gluey rather than fluffy.
  5. 5. Add the butter and milk mix and plenty of seasoning and mash till smooth. If it is still a little thick add a drizzle more cream or a splash of milk. Keep warm.
  6. 6. Rub the oil on the chops and season well with salt and pepper.
  7. 7. Heat the pan over a medium-high heat then add the chops and pan-fry for about 7 mins on each side until cooked through, remembering to brown the fat on the edges to by using a pair of tongs to hold the chops fat side down to crisp up.
  8. 8. Place a frying pan over a medium heat, add the 25g butter and sauté the kale for 5 minutes, adding a splash of water if necessary. Add the spinach and garlic, stir to combine and cook for a further 3 - 4 minutes then season with salt and pepper and keep warm.
  9. 9. Take the pan off the heat, remove the chops to a warmed plate and leave to rest for a few minutes.
  10. 10. Meanwhile, put the butter into the same pan you cooked the pork in and cook for a few minutes until bubbling, brown and nutty. Throw in the sage leaves and leave for a further few minutes to crisp them up then remove from the pan. Sprinkle over the flour and whisk into the butter then add the stock and Dijon and keep whisking until you have a smooth sauce. Add the cream and allow to bubble for 3 minutes until slightly thickened. Serve alongside the pork chops, mash and greens and garnish with the crispy sage.

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Ingredients

2 tsp neutral oil

4 pork chops, fat scored

Salt and freshly ground black pepper

2/3 stick unsalted butter

20 sage leaves

2 tsps plain flour

3.5fl oz chicken stock

1 tbsp Dijon mustard

6.5fl oz double cream

20 sage leaves

 

For the mash:

2lbs floury potatoes

1/2 stick unsalted butter

1/3 cup whole milk

1/4 cup double cream, plus extra if needed

Pinch of salt & white pepper

 

For the sautéed greens:

7oz kale, stalks removed and ton into rough pieces

1/4 stick butter

3.5oz baby spinach

1 garlic clove, crushed

2 tsp neutral oil

4 pork chops, fat scored

Salt and freshly ground black pepper

75g unsalted butter

20 sage leaves

2 tsps plain flour

100ml chicken stock

1 tbsp Dijon mustard

200ml double cream

20 sage leaves

For the mash:

1kg floury potatoes

50g unsalted butter

80ml whole milk

50ml double cream, plus extra if needed

Pinch of salt & white pepper

For the sautéed greens:

300g kale, stalks removed and ton into rough pieces

25g butter

100g baby spinach

1 garlic clove, crushed