Mark Murphy from Dingle Cookery School was back on with Mairead to tell her What's For Dinner, and he's managed to do another recipe you can make in 20 minutes. Now we've no excuse to say we've no time to cook from scratch!
Pork with Apple and Mustard Sauce and Garlic Potatoes (serves 4)
Ingredients:
For the potatoes
- 4 medium sized potatoes, peeled and cut into cubes (about 1” square)
- olive oil
- good knob of butter
- 2 cloves of garlic, crushed
- bunch of flat parsley, chopped
- salt and pepper
For the pork
- 4 pork chops
- 150ml-200ml of apple juice
- 1 tbsn. whole grain mustard
- 50ml of cream
- salt and pepper
Method:
For the potatoes
- Add the potatoes to a pot of boiling salted water. Cook for about 5- 6 minutes. Check with a knife, they should be just under cooked. The knife should feel a little resistance. Strain them and leave them strain while you are starting the pork.
- Once the pork is cooking, heat a pan over a medium heat. Once hot, add some oil then butter, potatoes and garlic. Cook for about 5 minutes, shaking the pan every now and then. Once they are ready add some parsley, salt and pepper. Turn them off until the pork is ready.
For the pork
- Heat a pan over medium to high heat. Season the pork with salt and pepper. Add a little oil to the pan and then add the pork. Let it brown for about 3 minutes, turn over the pork and add the apple juice. It should come up about half way on the pork chops. Turn the heat down until the juice is simmering. Leave it cook for another 5-6 minutes. Press on the centre of the pork with your finger, if it feels firm they should be done.
- Remove the pork from the pan to allow it to rest. Meanwhile you can make the sauce, add the mustard and cream. Cook for about 2 minutes, taste and adjust the seasoning.
To serve:
- Place a pork chop in the centre of the plate, put some potatoes to the side. Pour some sauce over the pork.
- Serve with a green salad.
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