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Fodder

A classic warming meal has just got a serious upgrade. By adding parsnips into the potato mash, it gives a glorious sweetness that pairs beautifully with the slightly tangy stickiness of the cider and fig jam sauce.

Method

Start by making your mash. Peel your parsnips and potatoes and cut into equal chunks to guarantee an even cooking time. Add to cold salted water and boil until fork tender. Drain and add the butter. Mash and add the cream a little at a time to loosen the mash. Add the wholegrain mustard, then season to your own personal taste with salt and pepper. Set aside.

Meanwhile, pan fry your seasoned pork chops in a little olive oil and add the crushed garlic cloves and thyme. Fry for 5 minutes a side on a medium heat. Once they are cooked, place onto a plate and cover in aluminium foil.

Using the same frying pan as your pork chops, add the finely chopped apples and garlic. Make sure this is on quite a high heat.

Fry until soft then deglaze the pan with the madeira or cognac. Add the rest of the ingredients except the butter, salt, and pepper. Reduce by more than half, until the consistency is slightly sticky. Season with salt, pepper and butter. Stir in to evenly combine and add the pork chops and the juices back into the sauce.

Heat the mash and serve immediately. Add extra finely chopped tarragon. This pairs beautifully with a crisp Yorkshire cider.

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