A quick recipe for pork from Nigel Slater.
Ingredients
- 50 g butter
- 2 pork chops about 2.5cm thick
- 2 tbsps roughly-crushed black peppercorns
- 3 shallots finely chopped
- 1 tbsp cognac
- 4 tbsps red wine
- 100 ml tinned consommé or chicken stock
- walnut-sized knob of cold butter
- 4 tbsps red wine
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- 100 ml tinned consommé or chicken stock
- walnut-sized knob of cold butter
Servings:
Instructions
- Melt half the butter in a shallow pan over a medium heat. Press the chops into the crushed peppercorns. When the butter sizzles add the chops. Cook until the juices run clear, about 8-10 minutes, turning once.
- Remove the chops from the pan and keep warm. Melt the rest of the butter in the pan and cook the shallots till soft, about 2 minutes. Pour in the Cognac. Stir.
- Cook for 1 minute. Pour in the consommé or stock and leave to simmer until the liquid has reduced to 6 tbsps, about 4 minutes. Stir in the cold butter. This will give a shine and richness to the sauce.
- Pour the sauce over the chops. Serve with mashed potatoes and a plate of salad afterwards.
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