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Pork Chops in Cider with Juniper & Mash |
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| Serves 2 |
Prep 5 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
2 large potatoes 2 (about 500g), peeled and cut into chunks
butter
milk
olive oil
2 pork chops,
1 large onion 1, finely chopped
1/2 tsp juniper berries, crushed
1 tsp plain flour 300ml dry cider
1/2 tsp Dijon mustard
200g greens, shredded
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Boil the potatoes in salted
water until tender. Drain, then mash with seasoning, a
knob of butter and a splash of milk.
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Heat 1 tbsp oil in a frying
pan. Pick up the chops with tongs and hold fat-side down
so the fat gets completely browned and crisp. Then sear
for 3-4 minutes on each side until cooked through, really
seared and brown. Take out of the pan and keep warm under
foil.
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Add the onion to
the pan and cook, stirring occasionally, until golden and
soft.
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Add the juniper berries and
cook for a minute. Sprinkle over the flour and cook for 2
minutes, then stir in the cider. Simmer for 2 minutes,
then stir in the mustard. Simmer for 5 minutes until the
sauce has thickened to a light gravy consistency.
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Add back the chops and simmer
gently to just heat through.
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Steam the greens, then
season and toss with a knob of butter. Serve the chops
with a pile of mash and greens and the sauce spooned over.
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DAILY
DINNERS 
