Grilled pork chop with mushroom mustard sauce

Grilled pork chop with mushroom mustard sauce, served with baby potato & courgette hash and steamed mange-tout

Ingredients

Rendered pork fat / lard

2 pork chops, trimmed and bashed (to flatten)
rind of the pork chops, cubed

4 closed cap mushrooms, sliced
½ C organic apple cider
1 tbsp yellow mustard (or grainy mustard)
⅓ C fresh double cream
1 tsp marjoram
freshly ground black pepper

lard
baby potatoes, cubed
courgette, cubed
marjoram

mange tout, topped & tailed

Method for chops and sauce

1. Render the pork fat cubes over medium heat, stirring occasionally. Pass the liquefied fat through a sieve and into a bowl. Set aside.
2. Heat a bit of the rendered lard in a heavy-based pan and cook the chops over high heat for 3-5 minutes on each side. Transfer onto a warm plate and let them rest.
3. Keeping the pan over high heat, heat a bit of the rendered lard and sauté the mushrooms.
4. Over a high heat, pour in the cider to deglaze the pan. Let it bubble for about 1 minute, then add in the mustard and the cream. Stir well.
5. Let the sauce cook for a few minutes and then add in the marjoram. Mix through.
6. Once the sauce thickens, pour it over the chops and serve immediately with potato & courgette hash and steamed mange tout.

Beautiful sauce that went super well with the juicy chops!

Pork crackling