Pork chop with pan cider gravy, mash & long beans
Serves 2 people
Ingredients
2 pork chops, bone in
3 shallots, sliced
2 garlic cloves, crushed with skin on
180g butter
4-6 springs of thyme
½ a can of dry cider
300ml chicken stock
2 large potatoes, peeled and quartered
Big half full of long green beans
200ml milk
Salt and pepper
Directions
Bring your chops to room temperature (about an hour). Season both sides generously with salt. Heat a pan to medium high heat and place the fat side of the pork down in the pan, holding it down and rendering the fat to then cook your chops in. Brown each side until golden. When it reaches a temp of 66 to 68 degrees C (medium), drop in 80g butter, garlic and thyme, basting the chops before setting aside to rest for 15 minutes.
Meanwhile, peel, quarter and drop your potatoes into a pot of well salted boiling water to make your mash. Once cooked, drain and in the same pot add milk gradually and remainder butter to eye to get your desired mash consistency. Season with salt and pepper to taste.
Blanch your beans in salty boiling water until just tender and bright green.
For the gravy, discard the thyme and garlic from the pan and return it to a medium heat. Add the shallots and sweat them down in the pan juices. Pour in the cider and let it reduce by half, then add the stock. Simmer for 15 minutes or so until the gravy coats the back of a spoon and you can get a clean smear with your finger.
Plate up and enjoy.
