Pork Chops with Maitre D’Hôtel Butter and Pork Fillet with Prunes and Armagnac

Middle White pork, two comforting ways: juicy pork chops with classic maître d’hôtel butter and tender pork fillet with prunes and Armagnac. Simple ingredients, proper flavour, and a celebration of great British pork.

Ingredients

4 pork chops

150g unsalted butter
20g parsley, finely chopped
2 cloves garlic
1 lemon zest, plus ½ juice
1 tsp sea salt
½ shallot, diced
1 ½ tsp black pepper
1 tsp Worcester sauce ( optional)
Pinch cayenne pepper ( optional)

1 hispi cabbage, shredded
Splash of water
Knob of butter
Salt and pepper

To serve

Reduced veal jus with apple, optional

250g pork fillet, trimmed and sliced into 1.5cm pieces
15ml olive oil
Salt and pepper
15g butter
50ml Armagnac
100ml double cream
50ml chicken stock
100g prunes stoned

To serve

Mashed potato

Method

Print Recipe

Pork Chops with Maitre D’Hôtel Butter

Heat a grill to a medium heat.

Pop the chops onto a tray, season with salt and grill for 8 to 10 minutes.

Mix all the ingredients together in a food processor for the butter until well mixed, place onto a sheet of clingfilm and roll into a sausage shape. Wrap tightly with the clingfilm and then pop in the fridge. Heat a pan to hot then add the cabbage, water and butter and cook for 2 minutes until just soft.

To serve, pop the pork chops onto plates, around the sauce and top with butter and cabbage.

Pork Fillet with Prunes and Armagnac

In a large non -stick frying pan, cook the pork in the oil and butter for 3 to 4 minutes, season then add the prunes and then the Armagnac and flame. Add the cream and stock, bring to the boil then simmer for 2 to 3 minutes and season.