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Spiced pork chop with watercress and parsley sauce Recipe

Pork loin chop cooked with butter and spices, served with a parsley sauce and watercress.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
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  • For the meat
  • Pork chop(s) ( 190g) : 6 whole
  • Unsalted butter : 120 g
  • Mace : 5 g
  • Allspice : 5 g
  • Acacia honey : 30 g
  • Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • For the sauce
  • Unsalted butter : 60 g
  • Plain flour : 60 g
  • Semi-skimmed milk : 600 ml
  • Curly parsley : 1 bunch
  • Watercress : 1 bunch
  • Shallot(s) : 2 whole
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • New potato(es) : 600 g
  • Unsalted butter : 50 g
  • 1. FOR THE MEAT:

    Preheat the oven to 180'C.

    Combine the mace, allspice, 2 pinches of salt and 2 of pepper with the butter and honey. Form into a log and chill for 5 minutes. When chilled cut into 6 rounds and place on top of the chops. Then place the chops into a roasting tray and bake in the oven for 10 minutes basting occasionally with the juices.

    Place the potatoes into a pan of cold water, add a pinch of salt and bring to the boil, reduce the heat and simmer till tender, drain and toss with the butter.


    Peel and dice the shallot and add to a saucepan. Add the butter and heat until melted, then add the flour and cook for 2 minutes, stirring continuously. Then add the milk, salt and pepper. Cook for 10 minutes on a low heat whilst stirring.

    Pick the leaves from the parsley, chop finely and add to the cooked sauce.

    Season and serve.

  • 3. TO SERVE:

    Place the watercress on a plate, half cover with the pork chop, spoon some of the juices over the chop and finish with the parsley sauce. Serve the new potatoes in a bowl along side.

Chef's tip

«This dish also works well with asparagus, sprouting brocoli or spinach.»

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