Pork Chop, Root Mash, Beer and Onion Gravy

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Try our classic bangers and mash with a twist and elevate it ever so slightly for a delicious evening meal for 2 using British pork chops. Add some swede to the mash, which is just as affordable, but which adds variety. Finally, a delicious beer and onion gravy covers the whole dish – perfect for cosy nights in. 

Recipe courtesy of Nathan Bates, @neyyfun

Prep time: 15 mins

Cook time: 35 mins

Serves: 2

Cooking Skill: Not Too Tricky

Ingredients

1 large British pork chop, or 2 regular British pork chops
1 potato, peeled and cut into even-sized pieces
1 swede, peeled and cut into even-sized pieces
1 tablespoon oil
4 tablespoons butter
2 garlic cloves, peeled and left whole
2 white onions, peeled and sliced
2-3 tablespoons plain flour
350ml ale or beer
500ml hot beef stock
1 teaspoon mustard
200-250ml milk (of your choice)
1 bunch freshly chopped parsley

Method

Step 1

Put the potato and swede to a large pan with water and salt and bring to the boil, reduce the heat and simmer for 15-20 minutes or until tender.

Step 2

Heat a non-stick frying pan with the oil. Season the pork with salt and pepper and brown on both sides for 2-3 minutes until lightly brown. Add 2 tablespoons butter and the garlic. Baste the pork all over with the foaming butter.

Step 3

Once cooked, transfer the pork onto a shallow baking tray, cover with foil and allow to rest for 10-15 minutes.

Step 4

Add the onions to the same frying pan and cook until lightly caramelised then add the flour and cook for a few minutes. Slowly whisk in the beer, reduce the heat, and cook for 2-3 minutes.

Step 5

Finally, add the stock and mustard. Reduce the heat and simmer for 10 minutes, stirring occasionally until the gravy thickens.

Step 6

Drain the potato and swede and mash with the remaining butter and milk until smooth and creamy.

Step 7

Add the parsley to the gravy and adjust the seasoning, if required. 

Step 8

Slice the chop and serve with the mash and gravy. 

Method

Step 1

Put the potato and swede to a large pan with water and salt and bring to the boil, reduce the heat and simmer for 15-20 minutes or until tender.

Step 2

Heat a non-stick frying pan with the oil. Season the pork with salt and pepper and brown on both sides for 2-3 minutes until lightly brown. Add 2 tablespoons butter and the garlic. Baste the pork all over with the foaming butter.

Step 3

Once cooked, transfer the pork onto a shallow baking tray, cover with foil and allow to rest for 10-15 minutes.

Step 4

Add the onions to the same frying pan and cook until lightly caramelised then add the flour and cook for a few minutes. Slowly whisk in the beer, reduce the heat, and cook for 2-3 minutes.

Step 5

Finally, add the stock and mustard. Reduce the heat and simmer for 10 minutes, stirring occasionally until the gravy thickens.

Step 6

Drain the potato and swede and mash with the remaining butter and milk until smooth and creamy.

Step 7

Add the parsley to the gravy and adjust the seasoning, if required. 

Step 8

Slice the chop and serve with the mash and gravy. 

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