Pork chops with gooseberry ketchup, buttery potatoes and salad
By OcadoLife
Published on 25 April 2022
Simmer this sharp English fruit to make a mellow sauce to pair with pork.Time and servings
35 minsTotal time
4Servings
35 minsCooking time
Ingredients
- 1.5 tbsp of red wine vinegar, (for the sauce)
- 4 pork chops
- 4 cloves of garlic, (For the marinade)
- 10 g of sage leaves, (for the marinade, finely chopped)
- 15 g of parsley, (for the marinade, finely chopped)
- 60 ml of olive oil, (for the marinade, plus an extra tbsp for the gooseberry ketchup and potatoes)
- 1 dash of black pepper, (for the marinade)
- 1 onion, (finely diced, for the ketchup))
- 350 g of gooseberries, (for the ketchup, topped and tailed))
- 0.5 tsp of ground coriander, (for the sauce)
- 0.5 tsp of ground nutmet, (for the sauce)
- 0.5 tbsp of tomato purée, (for the sauce)
- 750 g of jersey royal or new potatoes, (cut into equal pieces)
- 10 g of butter
- 10 g of chives, (finely chopped)
- 1 mixed salad leaves, (to serve)
Method
Step 1
Mix the marinade ingredients together in a large mixing bowl. Then add the chops and coat them in the mixture. Leave in the fridge for 2 hrs, or overnight.Step 2
For the ketchup, heat the olive oil in a saucepan and add the onion. When soft, add the garlic and gooseberries. Cook for 5-6 mins until the gooseberries have broken down. Add the spices, vinegar, purée and a bit of black pepper. Simmer until thickened. Turn off the heat and blitz with a stick blender until smooth.Step 3
Boil the potatoes in a large pan of lightly salted water for 20 mins, or until tender. Drain and then return to the pan.Step 4
Meanwhile, put a large frying pan on a medium heat and place the chops in a row, fat side down (the narrow edge), into the pan to render out the fat. Cook for 5-6 mins, until the fat is golden.Step 5
Lay the chops down on one side. Turn the heat down low and cook for 10 mins, before turning and cooking the other side for 10 mins. Remove from the heat and allow to rest.Step 6
Add the butter and oil to the potatoes and place on a low heat, stirring to coat. Turn off the heat and add the chives.Step 7
Serve a chop alongside a spoonful of potatoes, salad leaves and a good dollop of the gooseberry ketchup.