Marinated Pork Chops with Saffron Mustard Sauce & Roasted Hazelnuts

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

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

Europe
United Kingdom
Italy
Main course
Mediterranean

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