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Whisky mustard crusted pork chop with sautéed potatoes

Ingredients

For the whisky mustard pork chops
For the sautéed potatoes

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Heat the whisky, honey, lemon juice and water into a saucepan and heat until the honey dissolves.

  3. Stir in the mustard seeds and cook for 1-2 minutes, or until most of the liquid has been absorbed.

  4. Blend the mixture in a food processor until creamy (this will take a few minutes).

  5. Sprinkle the breadcrumbs onto a plate.

  6. Brush the pork chop on one side with the mustard mixture and dredge in the breadcrumbs. Spoon the remaining mustard into a small bowl and set aside.

  7. Heat the olive oil and butter in an ovenproof frying pan until hot. Fry the pork chops for 2-3 minutes on each side, or until golden-brown on each side.

  8. Transfer to the oven for 6-8 minutes, or until the pork is cooked through. Remove from the oven and set aside to rest.

  9. For the sautéed potatoes, heat the olive oil and half of the butter in a frying pan until hot. Fry the potatoes for 4-5 minutes, or until golden-brown and tender. Add the garlic and rosemary and season, to taste, with salt and freshly ground black pepper.

  10. Heat the remaining butter in a frying pan, add the spinach and water and cook for 2-3 minutes, or until the spinach has wilted.

  11. To serve, spoon some potatoes onto each of 4 serving plates, top with a pork chop and spoon some spinach alongside. Serve with the remaining mustard.

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This recipe is from...

Saturday Kitchen 06/03/2010 BBC One Saturday Kitchen

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BBC One

10:00am Saturday 4 October

James Martin presents, with guest chefs Matt Gillan and Ching-He Huang.

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