Grilled pork chops with almond croquettes
Pork chops cooked with apple wedges and flaked almond croquettes make for a stunning weekend supper.
For the dressing
For the almond croquettes
For the salad
- 1 head Little Gem lettuce, roughly chopped
- 2 handfuls lamb’s lettuce
Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through.
Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside.
Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)
To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture.
Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds.
Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper.
Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well.
Serve the pork chops with the croquettes, apple wedges and salad.