Gooseberries are one of the pleasures of the British summer. Their bright, gently tart flavour is a natural match for rich, free-range pork, particularly when softened with honey, mustard and fresh sage.
Serve these grilled British pork chops with buttery crushed new potatoes and peppery watercress for a smart summer dinner that still feels reassuringly familiar.
- Serves: 4
- Preparation: 20 minutes
- Cooking: 30 minutes
Ingredients
For the Pork
- 4 Parson’s Nose pork chops
- 1 tbsp olive oil
- 6 sage leaves, finely chopped
- Sea salt and freshly ground black pepper
For the gooseberry relish
- 250g gooseberries, topped and tailed
1 small shallot, finely chopped
1 tbsp cider vinegar
1½ tbsp runny honey
2 tsp wholegrain mustard
4 sage leaves, finely shredded
2 tbsp water
A pinch of sea salt
To serve
- 750g British new potatoes
- 30g butter
- 1 tbsp extra virgin olive oil
- 80g watercress
- 4 radishes, finely sliced
- ½ lemon
Method
- Remove the pork chops from the fridge around 30 minutes before cooking. Pat them dry, rub with olive oil and season with salt, pepper and chopped sage.
- Put the potatoes into a saucepan of cold salted water. Bring to the boil and simmer for 15-20 minutes, until tender.
- To make the relish, place the shallot, cider vinegar, honey, mustard, water and a pinch of salt in a small saucepan.
- Simmer for 2 minutes, then add the gooseberries and sage. Cook gently for 5-7 minutes. The fruit should soften and release some juice while a few gooseberries retain their shape.
- Remove the relish from the heat and allow it to cool slightly. Taste and add a little more honey or vinegar as needed. It should be pleasantly sharp rather than overly sweet.
- Heat a barbecue or heavy griddle pan over a medium-high heat.
- Stand each pork chop on its fatty edge for 2-3 minutes, using tongs to hold it steady. This renders and colours the fat before the main cooking.
- Lay the chops flat and cook for approximately 5-7 minutes on each side, reducing the heat if they colour too quickly. Very thick chops may need a few additional minutes over indirect heat or in a moderate oven.
- Check the centre with a meat thermometer. Pork should be thoroughly cooked; aim for at least 70°C for two minutes. Transfer to a warm plate and rest for 8-10 minutes.
- Drain the potatoes and allow them to steam dry.
- Add the butter, olive oil and a good grinding of pepper, then lightly crush them with a fork.
- Dress the watercress and radishes with a squeeze of lemon and a little olive oil.
- Serve the pork chops with the crushed potatoes, watercress and a generous spoonful of warm gooseberry relish.
Butcher's Tip
A pork chop cooks more evenly when it is taken out of the fridge before grilling. Render the fat edge first and resist turning the chop repeatedly, good contact with the pan or barbecue creates the best caramelised crust.
Using Frozen Gooseberries
Frozen gooseberries work well in the relish and can be cooked straight from frozen.
Add two or three minutes to the cooking time and reduce the added water to one tablespoon.
Order Your Pork Online
Our British free-range pork chops are cut on the bone for flavour and are available from the Parson’s Nose online butcher shop.
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You can also find us in person at Fulham, Putney, and South Kensington, where we offer in store click and collect.
