Ingredients

Method

• 2 shallots, peeled and diced
• 2 garlic cloves
• 1 T olive oil, plus extra for drizzling
• 170 ml Everson’s pear cider
• 80 ml chicken stock, plus a little extra
• 1 T crème fraîche
• 2 t green peppercorns
• Sea salt and freshly ground black pepper, to taste
• 2 pork chops
• 1 kohlrabi bulb
• 1 ripe, firm pear
• 1 lemon
• Pea shoots a handful

Method

Ingredients

Sweat the shallots and garlic in the olive oil in a heavy-based saucepan. Once soft, add the cider and stock. Cook for 5 minutes to allow the alcohol to evaporate. 

Remove from the pan and blend using a hand-blender, then return to the saucepan. Cook until reduced by half. Add the crème fraîche and green peppercorns, then season to taste. Add more stock if the sauce is too thick. 

Season the pork chops with salt and pepper and snip the rind of fat at 1 cm intervals. Place in a hot pan and cook for 3–5 minutes on each side, depending on the thickness of the chops. Remove from the pan and allow to rest. 

Slice the kohlrabi and pear into rounds using a mandolin or a very sharp knife. Squeeze over the lemon juice, a drizzle of olive oil and some salt and pepper. Serve with the pork chops and garnish with pea shoots.