Freddy Bird served up Iberico pork chops with butchers sauce, potato puree and spring greens on Saturday Kitchen.
The ingredients for the sauce are: 1 pig’s trotter, roughly chopped, 2 tbsp grapeseed oil, ½ carrot, peeled and diced, ½ onion, diced, 1 celery stick, diced, 2 garlic cloves, chopped, 75ml cognac, 125ml white wine, 1 litre good-quality chicken stock, ½ banana shallot, peeled and finely chopped, 1 tsp capers, finely chopped, 2 tsp cornichons, finely chopped, 2 dill sprigs, finely chopped, 1 tsp finely chopped fresh chives and 1 heaped tsp wholegrain mustard.
For the potato puree: 250g King Edward potatoes, peeled and chopped into even-sized pieces, 75ml double cream, 1 garlic clove, peeled, 50–75g butter and pinch salt.
For the pork chops: 2 tbsp olive oil and 2 Iberico pork chops.
To serve: handful leafy greens (such as kale, chard, cavolo nero.
See more pork chops recipes in the book titled: 101 Pork Chop Recipes: Extraordinary and Delicious Pork Chop Recipes for Everyday Meals available from Amazon now.