Braised pork chops with Calvados, green peppercorn sauce and fennel-scented swede

Method

     watch video 1. Heat a large heavy-based frying pan. Add the pork chops and fry until brown on all sides. Remove and keep warm.

2. Add the shallots, garlic and butter to the same pan and fry until softened.

3. Stir in the green peppercorns and Calvados. Carefully set alight and flambé until all the alcohol has been burnt off.

4. Add the sage leaves, pour in the stock and bring to the boil.

5. Reduce the heat to a low simmer. Add the mustard and the pork, season with salt and freshly ground pepper.

6. Cover with foil and simmer gently for 40 minutes. Before serving stir the cream into the sauce.

7. Meanwhile, prepare the fennel-scented swede. Heat the butter and the crushed fennel seeds in a heavy-based saucepan until the butter has melted.

8. Mix in the pureed swede and cook, stirring for 2 minutes, until it dries out. Stir in the single cream and season with salt and freshly ground pepper.

9. To serve, place the pork chops on a bed of pureed swede and pour over the creamy sauce. Serve at once.

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Ingredients

2 pork chops
2 small Shallots, finely chopped
2 garlic cloves, finely chopped
50g Butter
1 tbsp green peppercorns
50ml Calvados
2 sage leaves
600ml veal stock
1 tbsp English mustard
1 pinch salt and fresh ground black pepper
25ml double cream

For the fennel-scented swede

50g Butter
1 tsp Fennel seeds, pan-fried until browned, then crushed
1 Swede, peeled, boiled, chopped and pureed
50ml single cream
1 pinch salt and fresh ground black pepper

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