Pork Chop with Spring Onion Mash Potatoes, Chorizo and Mushroom Filo Parcel and Creamy Mustard Sauce

Once again we have a delicious meal for two, which can easily be scaled up to feed more.

At first glance this may look complicated but I promise you that if you follow my straight forward steps you will be surprised at how easy it is to produce a beautiful looking meal.

Ingredients

2 Pork Chops ( I use Shoulder Pork Chops)

2 medium Potatoes

2 Spring Onions cut into small peaces

80g Chorizo cut into small cubs

80g Mushrooms sliced

1 Red Pepper cut into small cubs

100g Butter

250 ml Double Cream

1 tsp Dijon Mustard

100ml White Wine

3 tbsp Vegetable Oil

Salt

Black Pepper

Method

CHEF'S TIP. Before starting you must remove your chops from the fridge and leave out at room temperature for twenty minutes before cooking. Doing this means that there are no cold spots within the meat and guarantees a good consistent cook throughout. Also when the meat is at room temperature it helps the meat absorb the herbs and spices

1. First start with the filo parcel fillings:
Place 1tbsp of the oil in a frying pan and set on a high heat. Add the chorizo and cook for 2 minutes, then add the mushrooms and red pepper, cooking for a further two minutes then remove from the hob and leave on the side.

2. Peel then chop the potatoes into chunks. Place them into a pan of boiling, salted water and cook until tender.

3. Preheat the oven to 200C, 400F Gas Mark 6. Season both sides of the chops with salt and black  pepper.

4. Pour 2 tbsp oil into the pan, wait until the oil is almost smoking, then lay the chops in the pan---leave to cook for 3 minutes on one side before turning them over and cooking for a further two minutes, then take the pan, with the chops still inside, and place them into the oven for 15-18 minutes.

Stage 2- Making the parcels.

5. Take one third of the butter and place in the microwave for 10-15 seconds on full power until fully melted.
Place a sheet of filo pastry on the chopping board, brush it with the melted butter, place one more sheet on top, repeating the butter process, then put half of the chorizo mix in the centre and fold all four corners of the filo pastry up to make a parcel. Once completed, Brush with more butter. When both parcels have been prepared, place them on a tray lined with baking parchment and put them into the oven and cook for 9-10 minutes.

6.The potatoes should be ready.

CHEFS' TIP: Always mash your potatoes as soon as they are drained and still piping hot. This will prevent them from sticking to the side of the pan and make them easier to shape and mould.

Drain them, add the remaining butter and mash them well. Next add the spring onions to the mash and mix thoroughly.

The Sauce

Pour white wine into a pan, bring to the boil and leave 5 to 6 seconds before adding the mustard. Now whisk in the cream, seasoning with a pinch of salt to taste. Leave the whole mixture to boil for two to three minutes before serving.

Assembling the Dish.

On each plate add two spoonfuls of the spring onion and potato mixture, place the chop on the side of the mash adding the filo parcels to the top of the chops. Finally drizzle the sauce around the plates and over the chops for effect.

Serve with a nice chilled glass of white wine.

Come back next Friday when I will show you how to make a very simple and tasty starter of Mince Balls in Soup. So until next Friday, Bon Appetit.