Pork chop with Brussels sprouts and chestnut recipe
Pork chop with braised Brussels sprouts, chestnut, red onion and sage Pork chops are served with Brussels sprouts braised with sage, chestnuts and white wine in this delicious winter warmer. 1 tbsp olive oil1 red onion, finely sliced350g/12oz Brussels sprouts, trimmed6 sage leaves200g/7oz cooked chestnuts (vacuum-packed are fine)110ml/4fl oz white wine300ml/11fl oz vegetable stocksalt and freshly ground black pepper 1 tbsp olive oil 1 red onion, finely sliced 350g/12oz Brussels sprouts, trimmed 6 sage leaves 200g/7oz cooked chestnuts (vacuum-packed are fine) 110ml/4fl oz white wine 300ml/11fl oz vegetable stock salt and freshly ground black pepper 4 pork chopssalt and freshly ground black pepper 1 tbsp olive oil 4 pork chops salt and freshly ground black pepper 1 tbsp olive oil Method For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute.Add the Brussels sprouts and sage and stir-fry for a further minute.Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half.Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper For the pork chops, season the pork chops well with salt and freshly ground black pepper.Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear.To serve, place the pork chops onto four plates and spoon the sprouts alongside. For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute. For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute. Add the Brussels sprouts and sage and stir-fry for a further minute. Add the Brussels sprouts and sage and stir-fry for a further minute. Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half. Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half. Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper For the pork chops, season the pork chops well with salt and freshly ground black pepper. For the pork chops, season the pork chops well with salt and freshly ground black pepper. Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear. Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear. To serve, place the pork chops onto four plates and spoon the sprouts alongside. To serve, place the pork chops onto four plates and spoon the sprouts alongside.