Friday, October 22, 2010

Braised Pork Chop

This was for the Ladies Section Prize Dinner this week.  We trimmed the skin from the chops and roasted it to get it nice and crispy, the chops were braised in cider until the meat was almost falling, then I added brandy, apples and meat stock for the gravy.  The resulting sauce was sweet and very rich, but that goes well with with pork.

We were too busy to take pics of the starter, baked red pepper stuffed with mushroom risotto, or the dessert, chocolate brownie with caramel sauce and cherry ice cream.

The night went well, and the crew did a great job, thanks to Rob, Laura, Rachel and Fred on the kitchen side, and Julia, Simon and Meg on the bar.

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