Yes, this is as good as it sounds….
Welcome to my first winter warmer dish of the season. This definitely falls into the indulgent category of my recipes (a quick glance at the amount of butter and cheese in the ingredients list can tell you that much) but when has a little indulgence hurt anyone?
I have created this as a one person recipe because even though I know it is so easy to order a takeaway or just have beans on toast when eating alone; sometimes it is fun and important to treat yourself too! Help yourself to a glass of wine, put on your favourite album or podcast and really enjoy the process of cooking – it can be a great way to clear your head at the end of a long day. An even greater perk is that you get to enjoy a truly delicious meal at the end of it.
This dish consists of three heavenly components: a marinated and pan fried pork rack chop, a nutty sage beurre noisette and creamy cheesy mash. Layer them on top of each other and devour every mouth full.
Prep time – 10 minutes
Cooking time – 25 minutes
- 1 pork rack chop
- 1 clove garlic, minced
- 1 tbsp apple juice
- 1 tsp mixed herbs
- olive oil
- 400 g russet potatoes
- 1 tbsp single cream
- 1 tsp nutmeg
- 2 tbsp grated cheddar
- 1 tbsp grated Parmesan
- 1 sprig of sage (roughly 6 leaves)
- 40 g salted butter
- Place the chop in a dish and top it the minced garlic, mixed herbs, apple juice and 1 tbsp of olive oil. Season with salt and pepper and leave in the fridge to marinate from 15 minutes to 2 hours depending on how much time you have.
- Peel and diced the potatoes and place in a pan of salted boiling water to cook for 15 minutes until soft. Drain and then pour in the cream and nutmeg, mash this until smooth and then stir in the two cheeses and a twist of salt and pepper. Dollop about 10 g butter over the potatoes, cover with a lid and then keep on a low to heat to keep them warm until ready to use.
- Meanwhile drizzle olive oil into a frying pan and bring this to a medium heat. Place to pork onto the pan and cook for around 5 minutes on either side until golden and cooked through. Alter this cooking time according to how thick the chop you are using is. Rack chops tend to be thicker than loin chops so need more cooking time.
- To make the sage brown butter you need a small pan or frying pan – preferably with a lightly coloured inside, so that you can monitor the changing colour of the butter. Place the sage leaves and remaining butter into the pan and bring it up to a medium high heat whilst occasionally swirling the butter around the pan. Gradually the butter will come to the boil and a light foam will appear at the top- whilst this is happening the butter will have graduated from yellow to golden to a light brown. When the butter has turned into a light brown it gives off a nutty aroma; at this stage remove the butter from the heat and leave it to cool, the foam should melt away at this point but if not use a spoon to remove it.
- Now to assemble the dish. Layer the mash up and then place the chop on top. Finally use a spoon to drizzle over the brown butter. I love the taste of the crispy sage leaves so add them to the dish if you wish.
Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and and Pinterest (my username is wishtodish) plus subscribe on here to see more recipes and foodie musings from me.