Saddleback Pork Chop, Café de Paris Butter, Roasted Spring Cabbage, Walnut Vinaigrette - James Martin Chef (2024)

Ingredients

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Start by making the brine.Place all the ingredients into a saucepan and bring to the boil. Then leave to cool and refrigerate.

Place the pork chop into half of the cooled brine and refrigerate for 2 hours. Then remove from the brine and pat dry with kitchen towel.

Remove the outer leaves from the cabbage and cut the heart of the cabbage in half. Place the two halves into the remaining brine for 20 minutes, then remove and leave to drain to remove any excess brine.

To make the café de Paris butter place all the ingredients into a food processor and blitz to a paste. Once blitzed place the butter onto a piece of cling film and roll to a cylinder 2-3cm thick andrefrigerate.

For the pickled walnut mayonnaise place the pickled walnuts, vinegar, egg yolk, honey, salt and lemon juice into a food processor and blitz, continue to blitz and slowly drizzle in the vegetable oil to thicken and form the mayonnaise. Once thickened put the walnut mayonnaise into a piping bag.

Heat the BBQ until hot and the coals are white.

Pop the chops onto the BBQ to grill, cook for 3-4 minutes then turn the chops and cook for a further 3-4 minutes.

Heat a large frying pan, add a little olive oil and fry the cabbage until golden brown, add a knob of butter and then roast through a hot oven for 6-8 minutes until cooked.

To finish, serve the chop with a thick slice of the Café de Paris Butter and pipe some dots of the walnut mayonnaise onto the cooked cabbage, sprinkle with the chopped walnuts, chives and drizzle with the French dressing.

For the brine

For the Cafe de Paris butter

For the pickled walnut mayo

Start by making the brine.Place all the ingredients into a saucepan and bring to the boil. Then leave to cool and refrigerate.

Place the pork chop into half of the cooled brine and refrigerate for 2 hours. Then remove from the brine and pat dry with kitchen towel.

Remove the outer leaves from the cabbage and cut the heart of the cabbage in half. Place the two halves into the remaining brine for 20 minutes, then remove and leave to drain to remove any excess brine.

To make the café de Paris butter place all the ingredients into a food processor and blitz to a paste. Once blitzed place the butter onto a piece of cling film and roll to a cylinder 2-3cm thick andrefrigerate.

For the pickled walnut mayonnaise place the pickled walnuts, vinegar, egg yolk, honey, salt and lemon juice into a food processor and blitz, continue to blitz and slowly drizzle in the vegetable oil to thicken and form the mayonnaise. Once thickened put the walnut mayonnaise into a piping bag.

Heat the BBQ until hot and the coals are white.

Pop the chops onto the BBQ to grill, cook for 3-4 minutes then turn the chops and cook for a further 3-4 minutes.

Heat a large frying pan, add a little olive oil and fry the cabbage until golden brown, add a knob of butter and then roast through a hot oven for 6-8 minutes until cooked.

To finish, serve the chop with a thick slice of the Café de Paris Butter and pipe some dots of the walnut mayonnaise onto the cooked cabbage, sprinkle with the chopped walnuts, chives and drizzle with the French dressing.