M&S RECIPE INSPIRATION
Rosemary Shrager’s pork chops and spring greens
Succulent pork, crispy crackling, sweet apple sauce and vibrant greens pair perfectly with our Classics sauvignon blanc, which has citrus notes and a hint of tropical fruit
Ingredients
- 2 tbsp butter
- 4 pork chops, bones removed
- 2 cloves garlic, crushed
- 1 sprig fresh rosemary, chopped
- 1 sprig thyme, leaves picked
- 60ml honey
- ¼ lemon, juice only
For the apple sauce:
- 3 bramley apples, peeled and chopped
- ½ lemon, juice only
- 1½ tbsp caster sugar
- 1 tbsp butter
For the sherry and mustard sauce:
- 1 banana shallot, finely chopped
- 1 clove garlic, crushed
- 2-3 rashers streaky bacon, finely chopped
- 1 tsp Dijon mustard
- 1 sprig thyme, leaves picked
- 1 sprig rosemary, chopped
- 150ml dark sherry
- 450ml chicken stock
- 100ml cream
For the greens:
- 2 tbsp butter
- 4 rashers streaky bacon, chopped
- 1 tbsp juniper berries, crushed
- 2 cloves garlic, crushed
- 500g baby leaf greens, sliced
- ¼ lemon
Method
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- To make crackling, remove the rind from the pork chops and cut into two lengthways. Lay them flat between two heavy baking trays. Put into the oven and cook for 15 minutes.
- Turn the oven down to 190°C/170°C fan/gas mark 5 and cook the rind for a further 10 minutes, or until golden and crispy. Remove from the oven, taking care in case any fat runs off.
- To make the apple sauce, put all the ingredients in a pan with a little water and cook over a medium-low heat until mushy.
- Meanwhile, make the sherry and mustard sauce. Heat 2 tbsp olive oil in a pan, add the shallot, garlic and bacon and cook until soft. Add the mustard and herbs, cook for 1 minute, then deglaze with the sherry and reduce by ½ . Stir in the stock and cream, return to a simmer and reduce by ½ . Season, strain through a sieve and set aside.
- To cook the pork, heat 2 tbsp rapeseed oil and 1 tbsp butter in a large, heavy-based frying pan over a medium heat. Add the chops and garlic, season well and fry for 2-3 minutes on each side, until just firm. Add the remaining 1 tbsp butter, herbs, honey and lemon juice, baste over the chops and cook for a final 2 minutes, then set aside.
- Finally, cook the greens. Melt 1 tbsp rapeseed oil and 1 tbsp of the butter in a large frying pan over a mediumhigh heat. Add the bacon and cook until beginning to crisp. Add the juniper berries and garlic and cook for 1 minute before tossing in the greens. Stir-fry for 3-4 minutes until wilted. Squeeze over the lemon juice, stir in the rest of the butter and season.
- To serve, divide the greens between four plates, followed by the apple sauce and pork chops. Drizzle each portion with the sherry and mustard sauce and top with two crackling strips.
