Belfast Telegraph

Home Life Recipes

Recipe: Kettyle's french trim pork chops, mashed potatoes & tobacco onions

Try these terrific recipes using local produce from Northern Ireland’s first Good Food Circle

What you'll need

This recipe comes from the Bordeaux Restaurant in the Valley Hotel, Fivemiletown, owned by the Williamson family

6 pork chops

1 Savoy cabbage

2.5kg potatoes

3 large onions

2 cups flour

½ butter

½ pt double cream

1 beef stock pot

Salt and pepper for seasoning

for the Pepper Sauce

½ pt double cream

1 large handful cracked black pepper

1 shot brandy

1 tbsp French mustard

Serves 6

Sear pork chops in a pan with a little oil, then place in preheated oven for 15-20 minutes. Cook potatoes and mash with cream and butter. Season to taste.

Slice and boil the cabbage and mix in with cream potatoes

To make the pepper sauce, dice one onion and sauté. Add cracked black pepper and French mustard, flambé with brandy, add cream and reduce.

Finally, make the tobacco onions by thinly slicing two onions. Toss in seasoned flour and deep fat fry until crisp.

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