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Pork cutlets with persillade and spring greens in cider butter sauce


For the 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 Fairtrade 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 Fairtrade pepper to season

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

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 

  • 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 minutes 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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