Pork chops with chicory jam
Prep time: 15 minsTotal time: 
Pork chops with chicory jam
Prep time: 15 minsTotal time: 
Tom Booton
Tom Booton
Ingredients
- 1 x 500g pack of 2 thick-cut pork chops
- 35g unsalted butter
- 1 garlic clove, peeled and bashed
- 1 sprig of thyme
- 1 sprig of sage
For the chicory jam
- 1 x 140g pack red chicory
- 15g unsalted butter
- 15g caster sugar
- 100ml orange juice
- 1 tsp chopped sage
Step by step
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For the chicory jam, trim the chicory and reserve 6 leaves for serving. Thinly slice the rest. Melt the butter in a large saucepan, then add the sliced chicory and sugar. Stir, then cook over a medium heat for 5 minutes. Pour in the orange juice, then bubble until jammy and almost all of the orange juice has reduced (about 15 minutes). Remove from the heat, stir in the sage and set aside to cool completely.
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Season the pork chops well, then stand in a cold frying pan, skin-side down. Cook over a low heat for 12-15 minutes until the skin is golden and crisp (use tongs to hold the chops in place, if necessary). Increase the heat to high, add the butter, garlic, thyme and sage to the pan and cook the pork chops for 3 minutes on each side, basting well during cooking. Once cooked, set aside on a plate, loosely cover with foil and leave to rest for 5 minutes.
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Serve the pork chops with the chicory jam and the reserved chicory leaves. Spoon over the pan juices to serve
