Enter your details below to keep up to date with all my latest news and recipes. Serve with grilled flat bread or chapattis, red onion & rocket salad topped with lemon. Flip the chop then transfer to the oven and cook at 180°C or 350°F for minutes.

Mix some flour with spices—chile powder, salt, pepper, smoked paprika, red pepper flakes, or with Lawry’s seasoned salt or Old Bay seasoning. Dredge your chops in this mixture and sear them off in an oil-slicked Dutch oven, reserving the remaining dredging flour, until they’re crisp at the edges and brown. Set the chops on a plate. Dump the oil and wipe out the pot. Add some butter and sauté an enormous amount of sliced onions.

I used bone-in pork chops from the centre of the loin for this recipe. They are thinner than the pork chops that I usually use, maybe 2.5cm or 1″ thick, this keeps the cooking time nice and quick. Check the vegetables are cooked veritecatering.com and if they are take the pork chops and mashed potato out of the oven with an oven glove and tip on the carrots and broccoli. Mix the lettuce, radish and peas in a bowl. Dress with the remaining oil, lemon zest and juice.

Serve the chops with the mash and gravy. We love pork chops in the week. This recipe is made more special with an apple-flavoured mash, a dash of horseradish cream and a splash of cider. Pan-fry the chops https://www.wikipedia.org/ with onions to create a delicious sticky sauce to serve with them. All it needs on the side is flash of green veg – green beans are good. Preheat the grill to medium and line the grill rack with tin foil.

Meanwhile, drain the potatoes, then mash using a potato masher. Beat in the butter and milk with a wooden spoon until light and fluffy. Season lightly with salt, if using and plenty of freshly ground black pepper.

Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice.