Pork with prunes in mustard sauce and cheesy mash
Posted: 09 November '09 by Niall
Pork with prunes in mustard sauce
While I was flicking through the channels on television a couple of weeks ago, I saw that one of the contestants on MasterChef had made Pork with prunes in a creamy mustard sauce and thought that it looked pretty tasty, and a change from our usual Italian cuisine.
We were also lucky enough to receive a “roasting plank” to review, and this seemed like the perfect opportunity. Pork chops slow-roasted on a oak plank – tender and smoked – what could be better!
The dish is extremely easy to make and extremely tasty. The rich, figgy prunes are a nice contrast to the more delicate flavour of the pork and the creaminess of the mustard sauce. And when you add cheesy mash and French beans, you have a delicious dinner on your hands.. or your plank..
You can see more photos hereImage 1Image 2Image 3Image 4Image 5Image 6Image 7Image 3Image 4Image 5Image 6Image 7Image 8Image 10
Ingredients:
- 4 pork chops
- Fresh thyme
- 1 bag of ready-to-eat prunes
- 150ml double cream
- Olive oil
- Salt and pepper
- Butter
- 200ml of dry white wine
- 2 tsp of Dijon mustard
- 1 lemon
For the cheesy mash:
- 5 large potatoes (I prefer Maris Pipers)
- 50g/2oz butter
- 125g/41/2oz mature cheddar cheese, grated
Method:
- Preheat the oven to 150 degrees
- Peel and chop your potatoes, adding them to a saucepan of water and bring to the boil
- Cut off any skin along the side of the chops and remove all but a small amount of the fat
- Rub the flesh with olive oil. Shred the leaves from 2 bushy sprigs of thyme and scatter over both sides of the pork, then season
- Heat a large frying pan until it’s really hot. Add the pork chops, press down and cook for about 1 minute on each side, searing the outside
- Take your plank and pat down the surface – then rub more olive oil into the cooking surface, massage some of your thyme leaves into the oil, and place the seared pork chops onto the cooking surface
- Place the plank in the oven for a good hour
- Test the potatoes with a fork – if the tines easily pass through the flesh, they’re done. Drain the potatoes and mash them
- When the potatoes have been mashed, take a large spoon and beat them with the butter (LOTS of butter) until you have a rich, creamy texture
- Stir in the grated cheese, and then place the potatoes into a casserole dish, covering the mash with buttered foil and place in the oven at a very low temperature
- Add a big knob of butter to the frying pan, then throw in 2 handfuls of prunes and the leaves from 1 more sprig of thyme. Stir for 30 seconds, then add 200ml wine and 2 tsp mustard. Bubble for about 4 minutes until reduced and sticky
- Stir in the cream and season well, allowing the sauce to bubble for 1-2 minutes to thicken
- Add the pork, spoon over the sauce, and warm through for a few seconds
Tags: french food, plank, recipe, Recipes, roasting plank
Categories: Featured Post > French Food > Main Course > Pork > Recipes
combining mustard sauce with cheesy mash can create a great flavor! Thanks for the recipe.