Mustard Pork chops with fondant potatoes, prunes and peas
This is yet another dish inspired by the contents of my fridge.
Two very thick (double rib) pork loin chops
Half a dozen prunes
Dash of double cream
4 medium sized potatoes
Handful of peas
For the fondant potatoes:
Preheat oven to 120C.
Peel the potatoes and cut each potato into two 'pucks' with flat top and bottom. Brown both flat surfaces gently in butter. Place the potatoes in an oven-proof dish and pour in boiling water to half-cover them. Bake in the oven for 20-25 minutes, testing doneness by piercing with a skewer or the point of a sharp knife.
For the pork chops:
Smear the cut surfaces of the chops with the mustard: the more the merrier. Grind some black pepper over the mustardy surface. Put them in a grill pan under a grill at the highest heat, turning once when the surface is well coloured and bubbling, perhaps 15 minutes a side.
Put the prunes in a small pan and throw in a splash of Armagnac, (or water if you don't have any Armagnac). heat through for a few minutes.
Remove the chops from the grill pan and let them rest on a plate.
Pick out the prunes and add the peas to the liquor and let them heat.
For the sauce:
Add the cream and prune/pea juices to the grill pan. Stir well to deglaze and check seasoning.
Plate by alternating the potatoes and prunes as a garnish round the chops and peas. Wet the chops with the sauce.
This is another dish where the flavours are exchanged and intermingled as the cooking process proceeds.