Grilled Pork Chops with Rock Rose gin poached rhubarb By Ronnie Murray, Owner and Head Chef at Peckham Manor
The flavour of rhubarb goes really well with pork chops, just like a sharp apple sauce would. Poaching in the Rock Rose gin gives it an even more grown up flavour, and the juniper flavours work well with the pork.
Rock Rose gin won the ‘New Product Award’ at the Highlands & Island Food & Drink Awards in 2016. Food and drink businesses from across the Highlands and Islands are being called to enter the prestigious awards before the 5th May deadline. Entries can be made online at www.hifoodanddrinkawards.com
For more information about Rock Rose gin please visit: http://www.dunnetbaydistillers.co.uk/rock-rose-gin/
Ingredients: Serves 4
4 large pork chops (preferably free range, and from a rare breed)
3 sticks of rhubarb
100ml Rock Rose Gin
50ml cider vinegar
100ml water
60g sugar
4 juniper berries
Salt
roast/boiled new potatoes
watercress
Method:
1. Cut the rhubarb into 10cm long pieces, then using a sharp knife or peeler cut into very thing strips.
2. Put the gin, vinegar, water, sugar, juniper berries and a pinch of salt into a pan and heat until almost boiling. Add the rhubarb and press down with plate or similar. Remove from the heat and allow to cool.
3. When cool taste the rhubarb – it may need a little more sugar, this will depend on how sour your rhubarb is. If you feel it needs more cooking, then simply bring back to just short of boiling and then remove from the heat and allow to cool again. The idea is for the rhubarb to retain a little bite, and to still be sour without being too overpowering.
4. Pan fry the pork chops until golden brown, then season with salt and pepper and put on a tray in the oven at 190ºC for 8-12 minutes depending on thickness.
5. Serve with some roasted or boiled new potatoes and watercress.
In association with Taste Communications.
www.tastecommunications.co.uk
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