Grilled pork chops with almond croquettes
Pork chops cooked with apple wedges and flaked almond croquettes make for a stunning weekend supper.
Ingredients
For the dressing
- 1 free-range egg yolk
- 1 tsp English mustard
- 2 tsp clear honey
- 2 tbsp cider vinegar
- 150ml/5fl oz vegetable or sunflower oil
- 1 banana shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp finely chopped flatleaf parsley
- 1 tbsp finely chopped mint
- 1 tbsp finely chopped basil
- 1 tbsp finely chopped thyme
- salt and freshly ground black pepper
For the almond croquettes
- 500g/1lb 2oz mashed potatoes
- 1 tbsp finely chopped flatleaf parsley
- 50²µ/1¾´Ç³ú plain flour
- 1 free-range egg, beaten
- 75g/3oz flaked almonds
For the salad
- 1 head Little Gem lettuce, roughly chopped
- 2 handfuls lamb’s lettuce
Method
Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through.
Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside.
Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)
To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture.
Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds.
Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper.
Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well.
Serve the pork chops with the croquettes, apple wedges and salad.