Directions
- 1Fry the seasoned pork chops in half the butter 3 minutes a side until golden and caramelized. Place onto a plate and cover an aluminum foil and set aside.
- 2Fry the onions, garlic, fennel seeds and Caraway seeds in the flavoured pork butter until golden brown and soft. Add the flour and mustard and stir until the onions are coated. Slowly pour in the whisky or brandy and stir until a thick paste forms. Add the chicken stock and 2 tbsp of tarragon. Allow to bubble away on a medium heat until slightly thickened. Add the zest of 1 Lemon.
- 3Season with the honey, remaining butter and a pinch of salt and black pepper, and then finally the cream. Add the pork chops back into the frying pan with the sauce and scatter over more tarragon. Serve with mash potato or even rice.
Ingredients
- 4 Bone in Pork Chops
- 0 flaked salt
- 0 thyme
- 0 black pepper
- 1 white onion
- 6 Garlic Cloves
- 1 Tbsp Fennel Seeds
- 1 Tsp Caraway Seeds
- 1 heaped Tbsp Mustard
- 100 g Butter
- 1 Tbsp Plain Flour
- 500 ml chicken stock
- 60 ml Whisky OR Brandy
- 1 Tbsp Scottish Honey
- 2 Tbsp Tarragon
- 100 ml Double Cream
- 1 lemon
- 0 Salt
- 0 Black Pepper
- 0 Mash potato or steamed potatoes
- 0 Steamed vegetables
Equipment
frying pan
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