Pork Chop, Root Mash, Beer and Onion Gravy

Method

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.