James Martin’s Grilled Pork Chop with Mash, Spring Greens and Sugared Walnuts with Apple and Scrumpy Sauce
- 4 large pork chops
- 1kg Smooth potatoes (such as Desiree)
- 3 Bramley apples
- 75g butter
- 75ml/3fl oz dry scrumpy cider
- 100g walnut halves
- 250g/9oz spring greens or hispi cabbage, finely sliced
- 100g caster sugar
- Salt and Pepper
- 2tbsp Olive oil
Place the water and the sugar in a pan together and bring to the boil. Add the walnuts and coat in the sugar water, remove from the heat straight away and allow to cool.
Peel the potatoes and cut into 2 to 3 inch pieces. Place in a pan and cover with cold water, add a pinch of salt. Bring to the boil, and simmer for 15 minutes or until cooked.
Drain and pass through a potato ricer and add back into the pan, grate half of a Bramley apple and add along with 25g butter, season to taste and keep warm.
Season the pork chop and drizzle with a little olive oil. Place onto the griddle tray and grill on a medium heat for 8 to 10 minutes on each side.
For the wilted spring greens, heat a lidded frying pan until hot, add 25g butter and spring greens and fry for 2-3 minutes, then add 50ml/2fl oz water and cover with a lid. Cook for a further 2-3 minutes, until the greens have wilted. Season with salt and freshly ground black pepper.
Drain and deep fry the walnuts in hot oil for 10 to 15 seconds and drain on to kitchen paper.
For the apple and scrumpy sauce, chop up and add the other 2 ½ apples, 25g butter and cider into a saucepan, cover with a lid and cook for 4-5 minutes, or until the apple pieces begin to break down.
To serve, spoon the mash on to the plates with a pile of the greens next to it and the walnuts sprinkled over the top. Add crispy pork chop and spoon over the beef sauce and the apple scrumpy sauce on the side.