All Day Breakfast Burger by Nathan @ Neyfunn
Not Too Tricky
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Try our classic bangers and mash with a twist and elevate it ever so slightly for a delicious evening meal for 2 using British pork chops. Add some swede to the mash, which is just as affordable, but which adds variety. Finally, a delicious beer and onion gravy covers the whole dish – perfect for cosy nights in.
Recipe courtesy of Nathan Bates, @neyyfun
Prep time: 15 mins
Cook time: 35 mins
Serves: 2
Cooking Skill: Not Too Tricky
Step 1
Put the potato and swede to a large pan with water and salt and bring to the boil, reduce the heat and simmer for 15-20 minutes or until tender.
Step 2
Heat a non-stick frying pan with the oil. Season the pork with salt and pepper and brown on both sides for 2-3 minutes until lightly brown. Add 2 tablespoons butter and the garlic. Baste the pork all over with the foaming butter.
Step 3
Once cooked, transfer the pork onto a shallow baking tray, cover with foil and allow to rest for 10-15 minutes.
Step 4
Add the onions to the same frying pan and cook until lightly caramelised then add the flour and cook for a few minutes. Slowly whisk in the beer, reduce the heat, and cook for 2-3 minutes.
Step 5
Finally, add the stock and mustard. Reduce the heat and simmer for 10 minutes, stirring occasionally until the gravy thickens.
Step 6
Drain the potato and swede and mash with the remaining butter and milk until smooth and creamy.
Step 7
Add the parsley to the gravy and adjust the seasoning, if required.
Step 8
Slice the chop and serve with the mash and gravy.
Step 1
Put the potato and swede to a large pan with water and salt and bring to the boil, reduce the heat and simmer for 15-20 minutes or until tender.
Step 2
Heat a non-stick frying pan with the oil. Season the pork with salt and pepper and brown on both sides for 2-3 minutes until lightly brown. Add 2 tablespoons butter and the garlic. Baste the pork all over with the foaming butter.
Step 3
Once cooked, transfer the pork onto a shallow baking tray, cover with foil and allow to rest for 10-15 minutes.
Step 4
Add the onions to the same frying pan and cook until lightly caramelised then add the flour and cook for a few minutes. Slowly whisk in the beer, reduce the heat, and cook for 2-3 minutes.
Step 5
Finally, add the stock and mustard. Reduce the heat and simmer for 10 minutes, stirring occasionally until the gravy thickens.
Step 6
Drain the potato and swede and mash with the remaining butter and milk until smooth and creamy.
Step 7
Add the parsley to the gravy and adjust the seasoning, if required.
Step 8
Slice the chop and serve with the mash and gravy.
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