Pork Chops and Burnt Leeks with Rhubarb Chutney Recipe
Rhubarb is an incredible inclusion in a chutney, lending sweetness and tang alongside all that vinegar and sugar. While it’s lovely with cheese and cold cuts, we’ve served it here alongside a big, thick pork chop, with deeply caramelised leeks and a bright mustard espagnole sauce.
Ingredients
- vegetable oil, for cooking
- 2 leeks, halved lengthwise
- 4 pork chops, fat scored and at room temperature
- 40g of unsalted butter
- 1/2 small bunch of fresh thyme
- 3 garlic cloves, bashed in their skins
- 700g of rhubarb, chopped
- 1 apple, cored and chopped
- 2 onions, finely chopped
- 600g of soft light brown sugar
- 200g of sultanas
- 400ml of apple cider vinegar
- 2 tsp garam masala
- 2 tsp cayenne pepper
- 1 tsp chilli flakes
- 1 tbsp of mustard seeds
- 30g of unsalted butter
- 30g of Doves Farm Organic Plain White Flour
- 1 tbsp of tomato purée
- 400ml of beef stock, warmed
- 1 tbsp of wholegrain mustard
Method · 1 h 20 min
- Start by making the chutney. Put all the ingredients in a large saucepan, bring to a gentle simmer and give everything a good stir. Cook for around 1 hour on a medium-low heat, stirring occasionally. Leave to cool, then transfer to a container. The chutney will keep in the fridge for up to a month
- Put a large frying pan over a medium-high heat. Add a dash of vegetable oil followed by the leeks, cut-side down, and leave to sear undisturbed until they have a deep, dark char – don’t be afraid to leave them until they turn black. Set aside
- Put the pan back over a medium-high heat. Season the pork chops well with salt and pepper, massaging in a little vegetable oil too. Sit the pork chops upright, fat-side down, for a minute, then lay them flat and sear for a minute or two (depending on thickness) on each side
- Add the butter, thyme and garlic, then start basting the pork chops with the foaming butter for 2 minutes. Once the pork reaches an internal temperature of 70°C, remove the chops from the pan, pour over any remaining butter, discard the thyme and garlic and leave to rest while you make the pan sauce
- Add the butter and flour to the pan, whisking to form a roux. Cook out for a few minutes until it browns, then add the tomato purée. Cook for another minute, then gradually add the hot beef stock, whisking between additions to remove any lumps
- Once all the stock is incorporated, whisk in the mustard and cook for a few more minutes until thickened. Season to taste with salt and pepper
- Serve the pork chops and burnt leeks on a plate, with a generous spoonful of the chutney alongside. Finish with the espagnole sauce
