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Ingredientes
- 6 x pork chops
- 12 x spr lemon thyme salt, pepper
- 2 x apples, Granny Smith
- 1 tsp ginger, crushed
- 60 gm butter
- 2 Tbsp. port
- 1 c. chicken stock
- 150 ml cream watercress sprigs
Direcciones
- Remove as much fat as possible from the chops. Lay 2-3 sprigs of thyme on each chop and flatten it with a meat cleaver to an even 10 mm thickness. Sprinkle wich salt and pepper. Brush a cast iron grill with peanut oil, heat until very warm and grill the chops on each side.
- Don't overcook: about 4 min is sufficient. Leave the thyme sprigs adhered and keep hot.
- Core the apples but don't peel. Cut into thick rounds. Peel the ginger and cut into tiny strips.
- Heat the butter in a pan and when warm saute/fry the apples till just coloured on each side but not mushy. Remove them and keep hot. Add in the ginger to the pan and cook it for a few min to soften. Add in the port and reduce. Add in the stock, scraping the bottom of the pan and reduce the mix by half.
- Pour in the cream and reduce again till thickened; strain and keep hot ( any juice from the chops can be added to the pan also). Season to taste.
- To serve put the chops onto serving places, add in a slice apple and coat with the sauce. Garnish with a sprig of watercress.
- Serves six.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 209 | 72% |
| Total Fat 23.41g | 29% |
| Saturated Fat 10.86g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 879mg | 37% |
| Potassium 331mg | 9% |
| Total Carbs 11.05g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.07g | 4% |
| Protein 8.27g | 13% |
