Pork Chops, Sauteed Brussels Sprouts and Chestnuts with a Cider and Mustard Sauce

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Step 1

Bring a pan of water to the boil

Step 2

Get a bowl of ice cold water ready

Step 3

Once boiling add the sprouts and chestnuts and blanch for 5 minutes. Put the blanched sprouts and chestnuts in the ice water. Set aside until you are ready to sauté them.

Step 4

When your ready to cook the sprouts and chestnuts. Heat a splash of oil in a frying pan until hot. Add the sprouts and chestnuts and fry for about 5 minutes stirring occasionally. Season to taste.

Step 5

Add the cider to a saucepan bring to the boil and keep boiling fo a couple of minutes to burn off the alcohol.

Step 6

Add in the stock and over a medium heat reduce by half

Step 7

Stir in the mustard and cornflour, bring to the boil then reduce to a simmer stirring until the sauce thickens. Finish off but stirring in a knob of butter and seasoning.

Step 8

Season the chops on both sides.

Step 9

Heat the butter and oil in an ovenproof frying pan. Add the chops and brown for 3 minutes on each side. Put in the oven and bake for 10 minutes. Remove from oven and rest for 10 minutes. Once rested serve and pour any resting juices into the gravy.