Roasted pork chops with sherry sauce and new potato gratin

Method

1. Preheat the oven to 200C/gas 6. Place the pork in a roasting tin and roast for 20-25 minutes, until cooked.

2. Pour the sherry into a saucepan and cook until reduced by two-thirds.

3. Boil the new potatoes until soft. Cool and slice.

4. In a separate saucepan, warm the butter, garlic and shallots together.

5. Add the potatoes, parsley, cream, milk and season with a little nutmeg and some salt and pepper. Bring to the boil and pour everything into an ovenproof dish.

6. Sprinkle over the cheese and bake for 15-20 minutes, until golden and bubbling.

7. Serve the pork chops with the new potato gratin and a slick of sherry sauce.

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Ingredients

For the chops

2 pork chops
300ml Pedro Ximenez Sherry

For the gratin

500g new potatoes
50g Butter
1 garlic clove, chopped
2 Shallots, chopped
bunch Parsley, chopped
300ml double cream
100ml full fat Milk
pinch grated Nutmeg
salt and fresh ground black pepper
200g Red Leicester cheese

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