BBC Food - Recipes - Pork with pomme purée and charcutière sauce

Ingredients

• 80g/2¾oz honey
• 12 bay leaves
• 3 sprigs rosemary , sprigs left whole
• 1 small bag fresh thyme (about 14g/½oz), sprigs left whole
• 55g/2oz fresh parsley , sprigs left whole
• 118g/4oz garlic cloves (about 20 garlic cloves), skin left on and squashed
• 2 tbsp crushed black pepper corns
• 140g/5oz salt
• 4 pork chops (bone in, if possible)
• ½ banana shallot , roughly chopped
• 2 black pepper corns
• 1 sprig thyme
• 1 bay leaf
• 4 tsp white wine vinegar
• 4 tsp white wine
• 4 tbsp brandy
• 500ml/18fl oz reduced veal stock
• 500ml/18fl oz white chicken stock
• 200ml/7fl oz double cream
• 250g/9oz waxy potatoes (preferably Ratte)
• 150g/5½oz unsalted butter , melted
• 150g/5½oz double cream
• a little cold milk , to finish (only used if the mash splits)
• 2 tbsp olive oil
• large knob butter
• 50g/1¾oz chopped cornichons
• 50g/1¾oz chopped lilliput capers
• 30g/1oz wholegrain mustard
• 6g chopped flatleaf parsley