«You can use any cut of pork for this recipe. Roasted tenderloin would be quick and easy.»
Preheat the char-grill pan and the oven to 200c.
To cook the endive:
Heat a frying pan with the sunflower oil. Cut the endive in half lengthways.
Season the cut side with salt and pepper and roast in the frying pan until golden brown. Remove from the pan and sprinkle on the brown sugar. Return to the pan to caramelise the sugar. This should take 20 seconds at the most.
Remove and place in a baking tray. Pour on the chicken stock and cook in the oven for 30 minutes. Baste the endive with the stock as they cook to achieve a nicely glazed effect.
Season the pork chop with salt and pepper. Rub with a small amount of oil and grill both sides on the griddle pan. Transfer to the oven to finish cooking for 10-15 minutes.
Finely slice the shallot and the garlic. Chop the parsley.
Place in a pan with the thyme and white wine. Over a medium heat, reduce to 1/3 of its original volume.
Add the chicken stock and reduce to 1/2 of its original volume.
Add the double cream and bring up to the boil.
Add the mustard and the salt and pepper.
Taste and finish with flat parsley before serving.
Cook the potatoes in salted water until tender. Whilst they are cooking finely chop the parsley and the spring onions. Whens the potatoes are cooked cut them in half, season with salt and pepper, add a knob of butter and the parsley and spring onion and serve alongside the pork and endive.