James Martin Saturday Morning Pork Chops Recipes

PORK CHOPS & MUSTARDY BUTTER BEANS

Pork chops & mustardy butter beans image

Serve up dinner for two with these easy pork chops, mustardy butter beans and spinach. It makes a great midweek meal and delivers three of your 5-a-day

Provided by Esther Clark

Categories Supper

Time 40m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 onion , finely sliced
1 small garlic clove , crushed
400g can butter beans , drained and rinsed
100ml chicken stock
200g spinach
3 tbsp crème fraîche
½ tbsp wholegrain mustard
2 pork chops

Steps:

Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.

Nutrition Facts : Calories 610 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium

JAMES MARTIN'S PORK LOIN WITH MUSHROOM, BRANDY SAUCE AND FRIES

James Martin's pork loin with mushroom, brandy sauce and fries image

Try James Martin's delicious pork loin with mushroom, brandy sauce and fries recipe plus other recipes from Red Online.

Number Of Ingredients 15

Ingredients

olive oil
50 g butter
250 g Pancetta
750 g pork loin, cut into 5mm slices
2 shallots, peeled and slices
75 g baby onions, peeled
150 g mushroom (such as oyster, chestnut and shitake)
50 mL brandy
100 mL chicken stock
100 mL double cream
2 tsp. wholegrain mustard
3 tbsp. chopped flat-leaf parsley
Salt and black pepper
1 L vegetable oil, for deep- frying
4 large baking potatoes peeled and cut into match sticks

Steps:

Place a non-stick frying pan over a medium heat and add one tablespoon of the olive oil and half the butter. Season the pork slices and fry on each side for three minutes or until browned, then put it on a baking tray and keep warm in a low oven.
Place the pan back on the hob over a high heat, adding a little more oil, if necessary, and the remaining butter, and tip in shallots, onions and pancetta. Fry for one to two minutes or until the onions are softened and the pancetta is crispy, then add the mushrooms and cook for a further minute.
Pour in the brandy and carefully set alight, allowing the alcohol to flambé until the flame goes out. Pour in the stock and simmer for one to two minutes, then stir in the cream and mustard, season with salt and pepper and set aside.
If using a deep-fat fryer, heat the vegetable oil to 190°C. Alternatively, fill a deep, heavy-based saucepan to one-third with oil and use a sugar thermometer to check the temperature. (Take great care if using a saucepan: always watch over it and never fill it more than a third as the hot fat may bubble up when the potatoes are added.)
Fry the potatoes in the hot oil for three to four minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper, then season with salt and pepper.
Reheat the sauce gently, stirring in the parsley, then divide the pork slices between plates, pour over the sauce and serve with the straw fries on the side.Recipe, James Martin for the Mushroom Bureau

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