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Pork chops with Madeira carrots

Matthew Fort from Market Kitchen
Roasted garlic and thyme gravy, ensure every last bit of Matthew Fort's pork and boozy vegetable dish will be devoured

Pork chops with Madeira carrots

Method

1. Preheat the oven to 140C/ gas mark 1.

2. Heat fat or oil in a large frying pan until smoking. Add the chops and brown on both sides - this should take 2 or 3 minutes on each side.

3. Put the garlic and thyme in a casserole dish and lay the chops on top. Heat until it begins to sizzle, add half the port and transfer to oven to cook for 15 minutes.

4. Check the temperature of a couple of the chops using a meat thermometer. They should be 65C or a little above. If they aren't, turn up the oven to 150C/ gas mark 2 and leave for another 5 minutes or so. Take out the chops and keep warm.

5. Put the casserole over a high heat on the hob and add the remaining port. Bring up to boil and cook for 1 minute, scraping up the bits on the bottom of the pan. Pour in more port if necessary. Mash the garlic and stir in the mustard, if using.

6. For the carrots: blanch the carrots for a few minutes until tender. Drain and dowse with the Madeira, allowing it to boil away.

7. Serve the chops with the juices poured over them and the carrots on the side.