- 2 Specially selected pork chops (bone in, skin removed)
- 150g dried ceps, rehydrated in 100ml boiling water
- 100g shallots, peeled & sliced
- 2 cloves of garlic
- 1 teaspoon fennel seeds
- 1 teaspoon Dijon mustard
- 200ml dry white wine 100ml madeira 250ml cream
- 200g cannelloni beans
- 200g haricot beans
- 2 shallots, sliced
- 50ml cider vinegar
- 50ml caster sugar
- 50ml finely sliced parsley
- 50ml rapeseed oil
- 50ml vegetable oil
Specially selected pork chops with GP sauce and white beans recipe by Jamie Scott
Ingredients
Method
For the sauce, fry the shallot and garlic until soft.
Add the ceps and cook for two to three minutes.
Add the spices and cook for another two minutes, deglaze with the wine and madeira and reduce by two thirds.
Add cream & Dijon then blend until smooth, pass through a sieve and season.
For the beans, heat the sugar, oil and vinegar, add the drained beans and heart through , season with parsley , salt and pepper.
For the specially selected pork chop, get a griddle steaming hot, season the chops all over, season and cook for 2 minutes each side, finish in the oven until cooked to your preference, 4-5 mins medium 6-8 minutes.
To serve, spoon on sauce of the beans to the centre of the plate.
Carve the specially selected pork, lay on top and finish with the GP sauce.
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