Pork cutlets with persillade and spring greens in cider butter sauce

Pork cutlets with persillade and spring greens in cider butter sauce

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Pork cutlets

Pork cutlets

Cream and cider both work brilliantly with pork chops. The persillade gives the richness of this dish a fresh 'edge'.

Preparation time:  20 minutes

Cooking time:  30 minutes

Serves:  4


for the persillade...

30g fresh parsley, chopped
10g shallots, chopped
1 clove garlic, chopped

for the cider butter sauce...

50ml cider vinegar
25g shallots, finely chopped
50ml cider
25ml RSPCA Assured labelled cream
125g butter
salt and pepper to season

for the pork chops...

a little butter for frying
4 x 225g RSPCA Assured labelled free range pork chops
20g sunflower seeds, toasted
120g blanched spring greens
salt and pepper to season


For the persillade:

Mix all the ingredients together until well combined and set aside.

For the cider butter sauce:

Place the cider vinegar in a plan & bring to the boil.  Add the chopped shallots & keep cooking until everything is reduced.  

When there is nearly no liquid left, add the cider & cream & boil gently, but don't reduce the sauce further.  Slowly add the butter into the cream & vinegar reduction, whisking lightly.  Season to taste.


For the pork chops and spring greens:

Melt a little butter in a frying pan and fry the pork chops on a medium heat for 5 minutes on each side, until they are just pink on the inside.  Remove from the pan and leave to rest.

Fill a large saucepan with water and bring to the boil.  Blanch the greens for 4 mintues and then add to the frying pan with the sunflower seeds and the persillade.  Season with salt and freshly ground black pepper.  Gently warm the cider butter sauce through and pour over the pork chops to serve.

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