Peppered Pork
with Chorizo and Garlicky Roasted Sprouts
Patrick has struck upon a secret formula that makes the brussels sprout so delicious it can offically be moved to Santa's nice list! Roasting sprouts gives them a lovely flavour and texture that will make them a firm favourite on your Christmas table this year. In this recipe, we have combined crispy sprouts with peppered pork and chorizo. If you’re feeling naughty, stir a teaspoon of butter into your gravy at the end. Nobody needs to know! Fun fact: An 80g serving of sprouts contains four times more vitamin C than an orange!
Ingredients
8 grams
Plain Flour
350 grams
Salad Potatoes
½ sachet(s)
Chicken Stock Powder
200 grams
Brussels Sprouts
1 pot(s)
Black Peppercorns
400 grams
Pork Steak
1 unit(s)
Garlic Clove
unit(s)
Pork Chops
60 grams
Diced Chorizo
Not included in your delivery
100 milliliter(s)
Water
Instructions
Boil your potatoes for around 15-20 mins, then drain and leave to the side with the lid on. Tip: The potatoes are cooked when you can easily slip a knife through.
Pop the sprouts on a baking tray and toss in a drizzle of oil, the garlic, a pinch of salt and black pepper. Roast in your oven for 15-20 mins. Meanwhile, heat a drizzle of olive oil in a frying pan on medium-high heat. Once hot, carefully lay in your pork. Cook for 2 mins on each side until you get a nice crisp layer. Tip: We'll finish cooking in the oven. Don't wash your pan, we'll use it for the gravy!
Add the chorizo to the sprouts and lay the pork on the baking tray too to finish cookig for 10 mins. Tip: The pork is cooked when no longer pink in the middle. Once the pork is cooked, remove from your oven and rest for a few mins on a chopping board. Once the sprouts and chorizo are cooked, add them to the saucepan with the potatoes, mix together and cover with a lid to keep warm.
Put the frying pan back on medium heat and add the flour (and a bit of oil if your pan is dry). Stir and cook for 1 minute. Add the water (amount specified in ingredient list) and chicken stock pot, bring to a boil and simmer until thickened, 2-3 mins. If it's too thick, add a splash more water! Slice your pork into 1cm wide strips. Serve your sprouts and potatoes topped with pork and a good spoonful of gravy.
Utensil
Small Saucepan
