John Hooker BBQ Saddleback Pork Chops with Butter, Roasted Spring Cabbage and Walnut Vinaigrette recipe on James Martin’s Saturday Morning

John Hooker served up BBQ Saddleback Pork Chops with Cafe de Paris Butter, Roasted Spring Cabbage and Walnut Vinaigrette on James Martin’s Saturday Morning.

The ingredients are: 2 Saddleback pork chops 200g – 250g, 1 spring cabbage, 50g toasted chopped walnuts, 25ml French dressing and Tbsp chopped chives.

For the brine: 150g Maldon sea salt, 1 tsp pepper corns, 1 tsp fennel seeds, 1 tsp coriander seeds and 1.5ltr water.

For the Cafe de Paris butter: 250g unsalted butter (softened), ½ tbsp paprika, Pinch cayenne pepper, Pinch curry powder, 3 salted anchovie, ½ lemon zested, ½ orange zested, 100ml tomato ketchup, 50ml English mustard, 15ml Madeira or sherry, 6ml Worcestershire sauce, 2 tbsp chopped parsley, 2 tbsp chopped chives, 1 tbsp chopped marjoram, 1 tsp thyme leaves, 1 sprig of rosemary (picked), 15g capers and 2 cloves garlic (grated).

For the pickled walnut mayo: 3 pickled walnuts, 2 tsp pickled walnut vinegar, 1 tsp Dijon mustard, 3 egg yolks, 1 tbsp honey, Salt and pepper, Squeeze of lemon juice and 250ml vegetable oil.




See recipes by James in his book titled: Home Comforts available from Amazon now.

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