Pork Chops with Café de Paris Butter
Juicy French-trimmed pork chops, topped with rich Café de Paris butter, paired with velvety mash, buttery cavolo nero, and a touch of sweet apple sauce
Ingredients
- 4 x large French trimmed pork chops
- For the butter
- 150g unsalted butter softened
- 1 clove garlic
- 20g parsley, finely chopped
- Few sprigs of tarragon
- 1 tsp seasalt
- 11/2 tsp black pepper
- ½ tsp Worcester sauce ( optional)
- Pinch cayenne pepper ( optional)
- 1 tbs tomato puree
- 1 tsp anchovy paste
For the sauce
- 100ml madeira
- 200ml veal jus
- Knob of butter
To serve
- Mash
- Cavelo nero
- Apple sauce
Method
Mix all the ingredients together for the butter in a blender until well mixed.
To cook the pork onto a baking tray and grill on high for 10 minutes.
Heat a large fry pan until hot add the wine bring to the boil then reduce by ½ add the jus to the boil reduce by ½ finish with butter.
Cook the apples in butter and sugar until just soft. Cook the cavelo nero in a splash of water and a knob of butter for 2 to 3 minutes.
To serve sit the pork onto plates top with a quenelle of butter and spoon the sauce all around pipe the mash and sit the cavelo nero alongside with a dollop of apple sauce.
Ingredients
- 4 x large French trimmed pork chops
- For the butter
- 150g unsalted butter softened
- 1 clove garlic
- 20g parsley, finely chopped
- Few sprigs of tarragon
- 1 tsp seasalt
- 11/2 tsp black pepper
- ½ tsp Worcester sauce ( optional)
- Pinch cayenne pepper ( optional)
- 1 tbs tomato puree
- 1 tsp anchovy paste
For the sauce
- 100ml madeira
- 200ml veal jus
- Knob of butter
To serve
- Mash
- Cavelo nero
- Apple sauce
Method
Mix all the ingredients together for the butter in a blender until well mixed.
To cook the pork onto a baking tray and grill on high for 10 minutes.
Heat a large fry pan until hot add the wine bring to the boil then reduce by ½ add the jus to the boil reduce by ½ finish with butter.
Cook the apples in butter and sugar until just soft. Cook the cavelo nero in a splash of water and a knob of butter for 2 to 3 minutes.
To serve sit the pork onto plates top with a quenelle of butter and spoon the sauce all around pipe the mash and sit the cavelo nero alongside with a dollop of apple sauce.
