Name: Marinated Pork Chops with Saffron Mustard Sauce & Roasted Hazelnuts
Yield: Serves 2
Cuisine: British
Ingredients: 50 g / 2 oz / ½ cup chopped roasted hazelnuts or almonds; 1 tsp chopped savory or thyme; 120 ml / 4 fl oz / ½ cup sweet white wine e.g. sauternes; 2 pork chops (bone in), about 1-2 cm / ½-1 in thick (600-650 g / 1 ½ lb); 90 ml / 3 fl oz / ⅓ cup chicken stock; 1 tsp cider vinegar; 1 shallot, finely chopped; 1-2 tbsp olive oil; 1 pinch / 20-30 saffron strands, crushed; ¼ tsp caraway seed; ¼ tsp peppercorns; ¼ tsp celery seed; salt & lemon juice to season; leaves from 2 sprigs thyme or savory; ¼ tsp salt flakes; 1 tsp plain flour; 1 tbsp mustard, dijon for preference

Preparation info

Serves
2

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

A punchy sauce from Ancient Rome. I like to serve these pork chops with soft polenta. This is adapted from the recipe ‘Mustard Wine Sauce for Braised Meats’ in John Edwards’ The Roman Cookery of Apicius (1993).

Ingredients

¼ tsp peppercorns
¼ tsp celery seed
¼ tsp

Method

In a large frying pan, toast the peppercorns, celery seed and caraway seed until fragrant. Convert to a fine powder in a spice grinder or with a pestle and mortar. Mix with the salt, chopped savory or thyme, sweet white wine and the cider vinegar. Pour this over the chops and leave in the fridge for at least four hours (or overnight if you prefer), turni

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Marinated Pork Chops with Saffron Mustard Sauce & Roasted Hazelnuts

Ingredients

Method

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