Pork Chop, Oyster Mushroom, Mustard Sauce

Pork Chop, Oyster Mushrooms, Mustard and Juniper Sauce.

Simple and effective cooking, people ask me all the time why I make these videos. There is obvious results from doing it like gaining followers or whatever but that’s not why I do it. I do it because I love to cook for people more than anything else (apart from my family) - it’s what drives me it’s my greatest passion in life. That’s why I do it… whether it’s my restaurants, in other peoples restaurants, at a festival or on social media I just adore cooking for people.

Serves 2

2 pork chops on the bone

150g oyster mushrooms

2 Garlic cloves

Few Thyme sprigs

20g Butter

Salt

Lemon juice

2 shallots

2 celery

2 carrots

2 garlic cloves

1 tbsp juniper berries

Few thyme sprigs

50ml Madeira or sherry

150ml white wine

500ml good quality chicken stock

50ml double cream

1 tbsp whole grain mustard

Lemon juice

Handful flat parsley

1. Salt the pork chop lightly and set aside (fridge if it’s hot in your kitchen)

2. Add the sliced shallot, celery, carrot and garlic to a saucepan with a pinch of salt when softened add the juniper and thyme

3. Add the Madeira or sherry then the white wine reduce until hardly any liquid remains then add the stock. Reduce to a sauce consistency then pass into a new pan.

4. Add the cream and mustard reducing again until you’re happy keep this warm

5. Pat the pork chop dry then add to a pan with the fat side down to render that/make it crispy. Sear and colour both sides well then add the garlic, thyme and butter to the pan reducing the heat. Baste well on both sides for 3-4 mins then allow to rest.

6. Add the mushrooms to the same pan and frying in that flavoured butter finishing with a squeeze of lemon

7. Finish the sauce with a little lemon juice and flat parsley

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