Cheesy Pork Chops With Onion Gravy and Parsnip Mash..
Preparation time: 20 minutes plus standing
Cooking time: 40 minutes
- 4 x 275g trimmed Packington Free Range Pork Chops
- 175g chive and onion double Gloucester cheese, grated
- 2 tbsp wholegrain mustard
- 1/2 tbsp plain flour
- 2 tbsp roughly chopped fresh oregano
- 75g butter
- 2 tbsp olive oil
- 2 large red onions, thickly sliced
- 400ml good beef stock
- 2 tsp Worcestershire sauce
- 1 tbsp cornflour
- 350g parsnips, peeled and cut into chunks
- 700g good mashing type of potatoes, peeled and cut into chunks
- 3 tbsp creme fraiche
- fresh oregano leaves, to garnish
- Remove the pork chops from the fridge 1 hour before cooking.
- Place on a plate and cover with a clean tea towel.
- Mix together the cheese, mustard, plain flour, oregano and seasoning.
- Set aside.
- Meanwhile melt 25g of the butter and 1 tbsp of the olive oil in a saucepan and cook the onions over a medium heat for about 10-15 minutes, stirring occasionally, until golden and softened.
- Pour in the stock, Worcestershire sauce and seasoning.
- Bring to the boil, stirring and simmer for 2 minutes.
- Remove the pan from the heat.
- Place the cornflour in a small bowl and stir in 4-5 tbsp of the gravy until smooth.
- Pour back into the pan stirring constantly until blended.
- Return to the heat and bring back to the boil, stirring constantly, until required thickness.
- Simmer for 1 minute.
- Cook the parsnips and potatoes in a large saucepan of boiling water for 15-20 minutes, until tender.
- Preheat the grill.
- Heat the remaining oil in a large frying pan and fry the pork chops for about 8-10 minutes, turning occasionally until golden on both sides.
- Meanwhile drain the potatoes, add the creme fraiche,remaining butter and seasoning.
- Cover and bring the creme fraiche to the boil in the pan.
- Using an electric whisk or masher, mash the parsnip and potatoes,until smooth.
- Divide the cheese filling between the pork chops spreading over the meat evenly.
- Place under the grill and cook for 3-5 minutes, until golden.
- Serve with mash and onion gravy spooned over.
- Scatter over fresh oregano leaves to garnish.
Recipe and photo credit by – Packington Free Range