Pork chops with apple mash and lyonnaise sauce

Serve up a truly tasty meal with Ed Baines's recipe for pork chops with apple mash and a rich sauce
By Ed Baines
Pork chops with apple mash and lyonnaise sauce
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

main

  • 2 pork chops, each around 200g
  • olive oil, for brushing
  • black pepper
  • 1 pork kidney, sliced in half

For the Lyonnaise sauce:

  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 50 g butter
  • 1 tbsp Dijon mustard
  • 50 g parsley, chopped
  • 100 ml white wine
  • 200 ml veal stock
  • 2 tbsp cream
  • black pepper

For the apple sauce:

  • 60 g unsalted butter
  • 1 clove garlic, finely chopped
  • 2 large cooking apples, peeled cored and thinly sliced
  • 1 tsp white wine vinegar
  • ½ tsp sugar
  • juice of ½ lemons
  • a pinch of ground cinnamon
  • 4 tbsp milk
  • 4 large Maris Piper potatoes, peeled and quartered
  • 4 tbsp olive oil

Method

1. To make the apple mash, melt the butter in a large saucepan, add the garlic and cook for a minute over a gentle heat.

2. Add in the apples, vinegar, sugar, lemon juice, cinnamon and milk. Continue to cook gently for 30 minutes, stirring occasionally.

3. Meanwhile boil the potatoes in a large saucepan of salted water until tender. Drain and allow to cool.

4. Mash the potatoes and gradually add the apple mix. If the mash becomes too stiff (depending on how starchy your potatoes are) add a little olive oil.

5. Meanwhile, make the Lyonnaise sauce. Heat the butter in a heavy-based pan. Add in the onion and garlic and fry gently until softened. Add the mustard, parsley and white wine and cook briskly until reduced by half.

6. Next add the veal stock and reduce the sauce by two-thirds.

7. Finally add the double cream and season to taste with salt and freshly ground pepper.

8. Brush the pork chops with a little olive oil, season and place them and the halved kidney under a medium grill for about 10 minutes, turning occasionally.

9. Drizzle the Lyonnaise sauce over the pork chops and apple mash and serve at once.

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