Cheesy Pork Chops With Onion Gravy & Parsnip Mash

By Packington Free Range

Ingredients:

4 x 275g trimmed Packington Free Range Pork Chops
175g chive and onion double Gloucester cheese, grated
2 tbsp wholegrain mustard
1/2 tbsp plain flour
2 tbsp roughly chopped fresh oregano
75g butter
2 tbsp olive oil
2 large red onions, thickly sliced
400ml good beef stock
2 tsp Worcestershire sauce
1 tbsp cornflour
350g parsnips, peeled and cut into chunks
700g good mashing type of potatoes, peeled and cut into chunks
3 tbsp creme fraiche
Fresh oregano leaves, to garnish

Method

  • Remove the pork chops from the fridge 1 hour before cooking - place on a plate and cover with a clean tea towel.
  • Mix together the cheese, mustard, plain flour, oregano and seasoning - set aside.
  • Melt 25g of the butter and 1 tbsp of the olive oil in a saucepan and cook the onions over a medium heat for about 10-15 minutes, stirring occasionally, until golden and softened.
  • Pour in the stock, Worcestershire sauce and seasoning.
  • Bring to the boil, stirring and simmer for 2 minutes - remove the pan from the heat.
  • Place the cornflour in a small bowl and stir in 4-5 tbsp of the gravy until smooth.
  • Pour back into the pan stirring constantly until blended.
  • Return to the heat and bring back to the boil, stirring constantly, until required thickness - simmer for 1 minute.
  • Cook the parsnips and potatoes in a large saucepan of boiling water for 15-20 minutes, until tender.
  • Preheat the grill.
  • Heat the remaining oil in a large frying pan and fry the pork chops for about 8-10 minutes, turning occasionally until golden on both sides.
  • Meanwhile drain the potatoes, add the creme fraiche, remaining butter and seasoning.
  • Cover and bring the creme fraiche to the boil in the pan.
  • Using an electric whisk or masher, mash the parsnip and potatoes, until smooth.
  • Divide the cheese filling between the pork chops spreading over the meat evenly.
  • Place under the grill and cook for 3-5 minutes, until golden.

To Serve

Serve with mash and onion gravy spooned over. Scatter over fresh oregano leaves to garnish.

Share