Knowing how busy my work schedule is at the moment and my home life with a new puppy, I decided it would be a good idea to do a big food shop via the internet. Well it's not something I'll be doing again in a hurry, especially not through the same supermarket.When I received my shopping, everything was really close to its sell/use by date meaning I two options - cook up a storm or battle through day by day and throw some of it. I wish I could say I chose option one but I didn't, there just weren't the hours in the day. Last nights dinner of Pork Chop with Fennel & Potato Gratin was born out of need to use up a few of these ingredients. I made it up as I went along but am really glad I scribbled it in my notepad as it was a total winner.
The Recipe:
- 2 Large pork chops or pork steaks.
- 1 Fennel bulb cut into thin slices.
- 4 Large potatoes cut into thin slices (I used Lady Balfour)
- 25g Butter (unsalted)
- 200 ml Double cream
- 3 tbsp Noilly Pratt Vermouth
- 1 tbsp chives (finely chopped)
- 1 tbsp parsley (finely chopped)
- 50g Gruyere (grated)
- Salt & Peppe
- Preheat the oven to 180'c or the alternative.
- Place a casserole dish on the hob over a medium heat and saute the fennel with the butter until slightly golden.
- Add the potatoes and mix to ensure all coated with the butter.
- Add the Noilly Pratt and allow to simmer over a low heat until reduced.
- Add the cream and seasoning, bring to near boiling point and simmer for five minutes (adding a little milk if you think it looks a little dry).
- Add the herbs, mix through.
- Scatter over the cheese and place in the oven uncovered, cook for 40-50 minutes or until the potatoes are tender.
- Meanwhile saute the pork chops until browned and cooked through.
- Serve.
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