Gordon Ramsay\'s Great British Pub Food

Pork chop with champ

It really pays to spend a little more on rare-breed pork

from a reputable butcher. The full flavour of slow-to-

mature pedigree pigs, such as Gloucester Old Spot, Middle

White and Saddleback, is incomparable.

First, make the champ. Peel the potatoes and cut into even chunks.

Add to a pan of cold salt ed water, bring to the boil and simmer for

10-15 minutes until tender when pierced with a knife. Drain well and

push through a potato ricer into a bowl while still hot, or mash well.

Put the milk, butter and spring onions into the pan and simmerfor 3-4

minutes until t he onions are just soft. Pour over the potatoes and mix

well, then stir in t he creme fraiche and season with salt, pepper and a

little lemon juice t o ta ste. Return to the pan, ready to reheat to serve.

Trim off most nf the fat from the chops, leaving a thin layer around

the edge; set aSll _. Gently heat the olive oil in a wide frying pan over

a medium-Iow heat. Add the sage leaves and fry for 30 seconds or

until they begin t o curl a nd crisp. Remove with a slotted spoon to a

plate lined wit h kitchen paper. Add the garlic to the oil and saute

gently for 30- 45 seconds until lightly golden. Remove to the plate,

leaving the sa ge and garlic infused oil in the pan.

Increase the heat to med ium. Season the pork chops on both sides
and fry in the pa n for a bout 3 minutes on each side until golden
brown. Add a fe w knobs of butter to the pan along with the lemon
juice. Swirl the pan to mix, then spoon the lemony pan juices over the
pork and cook for a few more minutes until the pork is just firm when
lightly pressed. Take off t he heat.

Gently reheat the champ and pile onto warm plates. Top each serving

with a pork chop, s poon over the pan juices and scatter over the crispy

garlic and sage leaves to serve.

SERVES 4

4 good-quality pork

chops, about 250g each,

with bone

2 tbsp olive oil

8-10 large sage leaves

2 garlic cloves, peeled

and thinly sliced

sea salt and black pepper

few knobs of butter

juice of 1 small lemon

CHAMP

lkg floury potatoes,

such as King Edward

or Maris Piper

30 0mlmilk

30g butter

1 bunch of spring onions,

about 6-8, trimmed

and finely chopped

lOoml creme fraiche

squeeze of lemon juice,

to taste

GRILLS AND SAUTES 189