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Butcher’s wife’s pork chops

From Market Kitchen
‘King of Pork’ Stephane Raynaud makes a simple French dish - côte de cochon charcutière - using Britain’s favourite cut of pork.

Butcher’s wife’s pork chops

Method

1. Prepare the tomatoes and finely slice the cornichons.

2. Pan-fry the chops in butter for 10 minutes each side until browned. Once cooked, remove and keep warm.

3. In the same pan, brown the bacon pieces with the chopped onion and add the spinach and cornichons.

4. Deglaze the pan with the port, add the diced tomato and season.

5. To serve, top chops with warm vegetables.

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Serves: 6

Prep: 10 min
Cook: 20 min

Ingredients
2 Tomatoes, blanched, peeled and chopped
100g cornichons
6 pork chops
1 knob Butter
100g smoked streaky Bacon, cut into 1cm squares
1 Onions, chopped
600g young Spinach, leaves only
50ml red port