Pork Chops with Spring Greens

This Pork Chops with Spring Greens recipe was part of James's masterclass. The chops are served with a hazelnut butter and there are two choices of greens. The first is made with spring green centre leaves, sage leaves and veg oil and the second is spring greens shredded, butter and a splash of water.

Ingredients

4 large pork chops
1 tsp sea salt

Hazelnut Butter

100g roasted hazelnuts, chopped
150g butter, softened
1 apple, grated
Few sage leaves, chopped

Greens 1

Few spring green centre leaves
Few sage leaves
Veg oil for frying

Greens 2

200g spring greens shredded
100g butter soft
Splash of water

Method

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Mix all the ingredients together for the butter.
Heat a grill to high. Pop the chops onto a baking tray, season the fat with salt and grill for 3 to 4 minutes, then flip over. Dot with the flavoured butter and cook for a further 2 to 3 minutes. Rest.
Deep fry the greens and sage at 160c until crisp, drain.
Pop the stock and cider into a pan, reduce by half then finish with butter.
To serve, pop the chops onto a plate, sit the greens on the side, sprinkle over the fried greens and sage and spoon over the sauce.

Ingredients

4 large pork chops
1 tsp sea salt

Hazelnut Butter

100g roasted hazelnuts, chopped
150g butter, softened
1 apple, grated
Few sage leaves, chopped

Greens 1

Few spring green centre leaves
Few sage leaves
Veg oil for frying

Greens 2

200g spring greens shredded
100g butter soft
Splash of water

Method

Mix all the ingredients together for the butter.
Heat a grill to high. Pop the chops onto a baking tray, season the fat with salt and grill for 3 to 4 minutes, then flip over. Dot with the flavoured butter and cook for a further 2 to 3 minutes. Rest.
Deep fry the greens and sage at 160c until crisp, drain.
Pop the stock and cider into a pan, reduce by half then finish with butter.
To serve, pop the chops onto a plate, sit the greens on the side, sprinkle over the fried greens and sage and spoon over the sauce.