Pork Shoulder Chop Recipe With Endive Gratin & Watercress Salad
Serve pork shoulder chop with endive gratin, crispy sage and watercress salad. A rich, French-inspired recipe pairing bitter greens with buttery pork.
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Ingredients
- 800g Pork Shoulder Chop
- 80g organic watercress, thick stalks removed
- 1 banana shallot, peeled
- 10–12 fresh sage leaves
- 100g salted butter
- 2 tbsp Dijon mustard
- good-quality white wine vinegar
- extra virgin olive oil
- 2 endives, cut in half lengthways
- 375ml whole milk
- 3 sprigs fresh thyme
- 1 tsp black peppercorns
- 1 clove garlic, crushed with the side of a knife
- 20g salted butter
- 20g plain flour
- 120g aged Comté cheese
- 4 slices jambon noir de Bigorre (prosciutto or similar will also work)
- 75ml double cream
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