The much divided brussel sprouts are back in season! I love them as long as they aren’t over cooked like in my childhood. I eat them in all different formats, shaved raw in a salad, roasted, plain etc. This dish is a match made in heaven for me. Juicy pork chops with roasted fatty bits. Yummy sprouts and chestnuts finished off with a very yummy and plate licking gravy.

Ingredients (serves 2)

For the Sprouts and Chestnuts

• 100g brussel sprouts, outer leaves removed and halved
• 50g chestnuts
• Splash of oil for frying
• Seasoning

For the Pork Chops

• 2 pork chops
• Seasoning
• 2 tbsp butter
• 2 tbsp oil, I used rapeseed

For the Sauce

• 250ml dry cider
• 300ml stock, I used veg
• 1 tbsp honey mustard (or just add a tsp honey if you don’t have honey mustard)
• 1 tsp cornflour mixed with a splash of water
• Knob of butter
• Seasoning to taste

Directions

For the Sprouts

1. Bring a pan of water to the boil
2. Get a bowl of ice cold water ready
3. Once boiling add the sprouts and chestnuts and blanch for 5 minutes. Put the blanched sprouts and chestnuts in the ice water. Set aside until you are ready to sauté them.
4. When your ready to cook the sprouts and chestnuts. Heat a splash of oil in a frying pan until hot. Add the sprouts and chestnuts and fry for about 5 minutes stirring occasionally. Season to taste.

For the Sauce

1. Add the cider to a saucepan bring to the boil and keep boiling fo a couple of minutes to burn off the alcohol.
2. Add in the stock and over a medium heat reduce by half
3. Stir in the mustard and cornflour, bring to the boil then reduce to a simmer stirring until the sauce thickens. Finish off but stirring in a knob of butter and seasoning.

For the Pork Chops

1. Season the chops on both sides.
2. Heat the butter and oil in an ovenproof frying pan. Add the chops and brown for 3 minutes on each side. Put in the oven and bake for 10 minutes. Remove from oven and rest for 10 minutes. Once rested serve and pour any resting juices into the gravy.