Portly Cooks | Roast Pork Chop with Peated Peppercorn Sauce

Peated Peppercorn Pork

It’s been dead cold recently and comfort food features high on the agenda when it’s bitter outside. But to try something a little I thought I’d add some peated single malt to the peppercorn.

  • 1 Pork Chop
  • 2 Leaves Savoy Cabbage
  • ½ Swede
  • 50ml Single
  • 25ml Whiskey (I used Highland Park 12 Year Old Viking Honour)
  • 1 tsp Cracked Black Pepper
  • ½ Beef Oxo Cube

Season the pork chop and bake at 200c for about 10 mins, then turn the oven off and let it rest.  While the pork cooks chop the swede into chunks and pat dry in some kitchen towel. I sued a deep fryer for my swede, heat that to its maximum and fry the swede until crispy and golden brown.

Shred the cabbage and boil for about 2 minutes then leave to one side. For the pepper corn sauce put all the ingredients; pepper, cream, whiskey and oxo into a small saucepan then heat on a high heat until the cream boils.

Plate the dish with the savoy and swede on the bottom, with the pork chop resting on top. Drizzle over a generous amount of the sauce and enjoy!


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