Pork chop with plum glaze and winter slaw
Ingredients
Metric
Imperial
Glaze
- 25ml of olive oil
- 1 red chilli, finely chopped
- 50g of ginger, finely chopped
- 1/2 onion, diced
- 400g of plum sauce
- 1 lemon, zested and juiced
Mayo
- 25g of egg yolk
- 10ml of white wine vinegar
- 1 garlic clove, crushed
- 1 tbsp of Dijon mustard
- 150ml of vegetable oil
- 100ml of olive oil
Winter slaw
- 1 Braeburn apple
- 1/4 Delica pumpkin
- 1/2 Roscoff onion
- 2 carrots
- 1/2 bunch of chives, finely chopped
Method
For the glaze, cook the chilli, ginger and onion in the oil for 10 minutes
- 25ml of olive oil
- 1 red chilli, finely chopped
- 50g of ginger, finely chopped
- 1/2 onion, diced
Add the plum sauce and the zest and juice of the lemon. Mix and cook for a further 5 minutes
- 400g of plum sauce
- 1 lemon, zested and juiced
For the mayonnaise, mix the egg yolk, white wine vinegar, garlic and mustard. Slowly add the vegetable oil, drop by drop at first, then increasing to a thin stream as the mixture finishes, whisking all the time
- 25g of egg yolk
- 10ml of white wine vinegar
- 1 garlic clove, crushed
- 1 tbsp of Dijon mustard
- 150ml of vegetable oil
With a mandolin, thinly slice the apple, pumpkin, onion and carrot
- 1 Braeburn apple
- 1/4 Delica pumpkin
- 1/2 Roscoff onion
- 2 carrots
Combine the vegetables and chives with mayonnaise to taste and season with salt and pepper
- 1/2 bunch of chives, finely chopped
Pan-fry the chops on a medium to high heat until coloured on both sides and then add glaze as needed and continue to baste the chops until cooked through
To serve, place a chop on a plate and top with the slaw and the remainder of the glaze
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
