Whisky mustard crusted pork chop with sautéed potatoes

Whisky mustard crusted pork chop with sautéed potatoes

[col type=”three-fourth”]

Give pork some added flavour and texture with a tasty whisky mustard crumb.


For the whisky mustard pork chops
  • 75ml/3fl oz whisky
  • 25g/1oz honey
  • 1 lemon, juice only
  • 75g/3oz yellow mustard seeds
  • 25g/1oz brown mustard seeds
  • 50ml/2fl oz water
  • 4 x pork loin chops, French trimmed, fat removed
  • 75g/3oz dried breadcrumbs
  • 1 tbsp olive oil
  • 25g/1oz butter
For the sautéed potatoes
  • 50g/2oz butter
  • 3 tbsp olive oil
  • 4 small potatoes, peeled, cut into thick slices
  • 1 garlic clove, peeled, finely sliced
  • 2 fresh sprigs rosemary, leaves only
  • salt and freshly ground black pepper
  • 400g/14oz baby spinach leaves
  • 2-3 tbsp water

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Heat the whisky, honey, lemon juice and water into a saucepan and heat until the honey dissolves.

  3. Stir in the mustard seeds and cook for 1-2 minutes, or until most of the liquid has been absorbed.

  4. Blend the mixture in a food processor until creamy (this will take a few minutes).

  5. Sprinkle the breadcrumbs onto a plate.

  6. Brush the pork chop on one side with the mustard mixture and dredge in the breadcrumbs. Spoon the remaining mustard into a small bowl and set aside.

  7. Heat the olive oil and butter in an ovenproof frying pan until hot. Fry the pork chops for 2-3 minutes on each side, or until golden-brown on each side.

  8. Transfer to the oven for 6-8 minutes, or until the pork is cooked through. Remove from the oven and set aside to rest.

  9. For the sautéed potatoes, heat the olive oil and half of the butter in a frying pan until hot. Fry the potatoes for 4-5 minutes, or until golden-brown and tender. Add the garlic and rosemary and season, to taste, with salt and freshly ground black pepper.

  10. Heat the remaining butter in a frying pan, add the spinach and water and cook for 2-3 minutes, or until the spinach has wilted.

  11. To serve, spoon some potatoes onto each of 4 serving plates, top with a pork chop and spoon some spinach alongside. Serve with the remaining mustard.

Required techniques

[/col][col type=”one-fourth last”]

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4