Sunday, 3 May 2009

Honey and mustard pork chops with gratin dauphinoise and braised red cabbage

Pigs are apparently very intelligent animals. I like to think of this as brain food. In fact, pigs have outperformed young children on some tests. Hmm...

Don't be put off by the lengthy marinade involved in this recipe; it takes about a minute to put the ingredients together, and then you just leave it in the fridge overnight while you get on with something else. For example, you could spend some quality time with your family, who were getting worried about the amount of time you were spending in the kitchen or locked in your bedroom looking at my blog.

Marinade ingredients:
  • 4 good quality pork chops
  • 3 garlic cloves
  • 3-4 tsbps wholegrain mustard
  • 6 tbsps clear runny honey
  • 2 tbsps Worcestershire sauce
  • Salt and freshly ground black pepper

Gratin ingredients:

  • 1kg Desiree potatoes
  • 250ml milk (guessing here!)
  • 250ml double cream
  • 1 nutmeg
  • 100g mature cheddar
  • Salt and freshly ground black pepper

Cabbage ingredients:

  • 2 tbsps olive oil
  • 2 tbsps runny honey
  • 250ml vegetable stock
  • 1 red cabbage
  • 2 tbsps muscovado sugar
  • 2 tbsps Worcestershire sauce


  1. Mix the marinade ingredients together in a reasonably sized bowl. Put the pork chops in and turn them well to coat them all over. Cover the bowl with cling film and leave it in the fridge overnight.
  2. Get the pork chops out of the fridge about 15 minutes before you want to cook them, as per usual. Preheat the oven to 180 degrees.
  3. Peel and wash the potatoes, then slice them thinly (using a mandolin if you have one).
  4. Put the milk and cream into a bowl, bring the mixture to the boil and simmer it until it's mixed together and has a reasonably thick consistency. Grate the nutmeg into the mixture and mix it well.
  5. Arrange a layer of the potatoes on the bottom of a roasting tin. Season them well, then pour a little of the creamy sauce over them. Add another layer, season, add sauce and repeat until all of the potatoes are used up. Don't completely smother the potatoes in the sauce or they won't go crispy on top. Grate the cheddar cheese over them and then put them in the oven for about an hour and a half, then turn the heat up to 210 and cook for another half hour.
  6. Wash the cabbage, core it and slide it thinly. Put it in a baking tray and mix in the remaining ingredients. Cover the tray with tin foil and put it in the oven for about 45 minutes.
  7. To cook the pork chops, heat some olive oil in a couple of large pans on a medium-hot heat. Add the pork chops, making sure they sizzle vigorously on contact, and cook them for about 5 minutes on each side until they're cooked through, basting them with the marinade occasionally.

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