Pork in a peppercorn sauce is a comfort food for me this one though is more about the chips they were an unexpected triumph. Roast potatoes for me at least, are big chips no? So why not cut the spuds into chips shapes and do the same thing? No need for faffing with a deep fryer just stick ‘em in the oven and wait.
- 1 Pork Chop
- 50g Kale
- 50ml Soya Cream
- 1 Beef Oxo Cube
- Splash of Brandy
- 2 Carrots
- 1 tsp Fresh Ground Black Pepper
- 2 Potatoes
- 3 tbsp Oil
The things that will take the most time in this dish are the chips. Peel and cut the spuds into long think rectangle shapes. In the oven (as high as it will go) heat the oil in a baking tray. Once the potatoes are cut, pat them dry. Once the oil is hot add the spuds and cook for 30 minutes, turning them over at 10 minute intervals.
While the potatoes cook, in a saucepan mix together the cream, brandy, oxo and pepper and then leave to one side. Trim the pork of some of its fat and the bone too. Cut the carrots down the centre and in a shallow pan lightly cook in some boiling water, you want them to still be crunchy.
Once they’re done leave them in the water to one side. Cook the pork in a little oil so it is nicely caramelised on both sides and then leave to rest. Next, bring the cream mixture to the boil stirring continously. Take the chips out of the oven and in a bowl shake and season liberally with salt. Lastly, drain the kale and carrots and plate it all up.