Grilled pork chops with almond croquettes recipe
 Pork chops cooked with apple wedges and flaked almond croquettes make for a stunning weekend supper. 2 pork loin chops, about 2cm/¾in thick1 apple, cored and cut into wedgessalt 2 pork loin chops, about 2cm/¾in thick 1 apple, cored and cut into wedges salt 1 free-range egg yolk1 tsp English mustard2 tsp clear honey2 tbsp cider vinegar150ml/5fl oz vegetable or sunflower oil1 banana shallot, finely chopped1 garlic clove, finely chopped1 tbsp finely chopped flatleaf parsley1 tbsp finely chopped mint1 tbsp finely chopped basil1 tbsp finely chopped thymesalt and freshly ground black pepper 1 free-range egg yolk 1 tsp English mustard 2 tsp clear honey 2 tbsp cider vinegar 150ml/5fl oz vegetable or sunflower oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped 1 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped mint 1 tbsp finely chopped basil 1 tbsp finely chopped thyme salt and freshly ground black pepper 500g/1lb 2oz mashed potatoes1 tbsp finely chopped flatleaf parsley50g/1¾oz plain flour1 free-range egg, beaten75g/3oz flaked almonds 500g/1lb 2oz mashed potatoes 1 tbsp finely chopped flatleaf parsley 50g/1¾oz plain flour 1 free-range egg, beaten 75g/3oz flaked almonds 1 head Little Gem lettuce, roughly chopped2 handfuls lamb’s lettuce 1 head Little Gem lettuce, roughly chopped 2 handfuls lamb’s lettuce Method Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through. Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside.Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture. Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds. Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper. Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well.Serve the pork chops with the croquettes, apple wedges and salad. Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through. Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through. Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside. Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside. Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.) Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.) To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture. To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture. Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds. Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds. Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper. Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper. Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well. Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well. Serve the pork chops with the croquettes, apple wedges and salad. Serve the pork chops with the croquettes, apple wedges and salad.