Pork rib chops with garlic and sage calvados sauce
- May 2015
- Serves 2
- Hands-on time 30 min, oven time 45-55 min
This impressive pork rib chop recipe, with a garlic and sage calvados sauce, is the perfect romantic meal for two on Valentine’s Day.
For another choice cut with which to spoil your favourite person on a special day, check out this recipe for rib steak with pesto hollandaise and skinny oven chips.
- 34.8g (13g saturated)
- 14.7g (10.7g sugars)
- Large British free-range double pork rib chop, skin scored diagonally (see Know-how)
- 1 tsp sea salt flakes
- Vegetable oil
- Large bunch spring onions, roots trimmed
- 30g butter
- 200g shallots, peeled and halved
- 3 garlic cloves, sliced
- 200ml calvados or British cider brandy (or see tip)
- 150ml chicken stock
- ½ tbsp wholegrain mustard
- Handful fresh sage leaves
- 1 large bunch watercress
You will also need
- Digital probe thermometer
- Heat the oven to 200°C/180°C fan/gas 6. Remove the skin along with most of the attached layer of fat from the pork. Rub the salt into the score marks in the skin, then set aside.
- Heat a glug of oil in a large ovenproof frying pan. When hot, season the chop, then add it to the pan and sear for 3-4 minutes on each side, including the fatty part where the skin was attached, until caramelised and browned.
- Transfer the chop, in the pan, to the oven and cook for 15 minutes. Add the spring onions around the chop and cook for a further 15-20 minutes until cooked through and a digital probe inserted into the thickest part reads 65°C (the temperature will continue to rise to 75°C after you take it out). Remove the pork and onions from the pan and rest on a board, covered in foil. Turn up the oven to 240°C/220°C fan/ gas 9. Put the salted skin on a wire rack on top of a roasting tray lined with baking paper and roast for 15-20 minutes until crisp and puffed.
- Meanwhile, in another deep frying pan, melt the butter and add the shallots. Gently fry for 10 minutes, then add the garlic and cook gently, stirring, for another 2 minutes.
- Carefully pour in the calvados or cider brandy (or see tip) and stock, then bubble to reduce by half. Taste, season with salt and pepper and stir in the mustard and sage. In a bowl, toss the roasted spring onions through the watercress. Cut the joint into 2 chops and serve with the crackling, sauce and greens.
For a less pricey alternative to calvados, use a good quality, strong medium cider instead.
Ask your butcher to score the skin and cut the chine bone (part of the backbone that connects the ribs) – it makes it easier to separate the two rib chops.
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