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How To Cook Pork Chop, Parsnip Gratin & Prune Ketchup

How To Cook Pork Chop, Parsnip Gratin & Prune Ketchup


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Parsnips are a great British favourite and are at their very best right now (January). This full flavoured sweet and fragrant root vegetable works really well in many guises whether it’s a puree, golden crisps, traditionally roasted or our take on this French classic.

This recipe is inspired by our brilliant and handy seasonal eating guide. Download for yourself here.

Note this goes well with many different types of meat such as duck and venison, adding a real touch of winter to the menu!

Method for the Parsnip Gratin:
  1. Infuse the milk and cream with garlic and thyme. Season to taste whilst bringing to a simmer over a low heat, then pass through a fine strainer and reserve. 
  2. Slice the potatoes and parsnips on a mandolin 5mm thick.
  3. Sprinkle with a pinch of salt and leave for 5 minutes then squeeze out excess juices.
  4. Layer the potato and parsnip in an ovenproof dish covering each layer with a little flavoured cream until all cream is used up. 
  5. Finally, top the dish with fresh grated Parmesan. 
  6. Bake in preheated oven 180°C fan assisted for 10 minutes, then reduce heat to 160°C fan and cook for a further 50 minutes pressing the surface gently with a palette knife every 15 minutes or so.
  7. The potatoes and parsnip should be tender when pierced with a skewer with a golden top.

Method for the pork chop:
  1. Remove your chops out of the packaging, pat dry and bring to room temperature.
  2. Preheat a griddle or heavy based frying pan large enough to hold the chops until it sizzles when you add a drop of oil.
  3. Season the chops liberally with sea salt just prior to cooking.
  4. Place the chops on the fat to render before searing on the flat sides cooking over high heat (turning a couple of times).
  5. Once well coloured cook 4 to 5 minutes each side. When pressing the chops with your thumb it should be slightly firm to touch with a core temperature of 60°C before resting.
  6. Finish by adding a large knob of butter to the pan and basting over the chops for the final couple of minutes. 

Leave to rest in a warm place for half the cooking time before serving.

Method for the prune ketchup:
  1. Simmer all ingredients together covered for 20 minutes over a gentle heat until everything is soft and glossy.
  2. Blend to a fine puree. 
  3. Store in a sealed jar up to 1 month.

To serve:
  • Serve the chops with a spoon full of the gratin, a dollop of prune ketchup and a scattering of winter cress. 

  • The Ingredients
  • INGREDIENTS FOR THE PARSNIP GRATIN DAUPHINOIS:
  • 300g g Peeled & washed old crop potatoes
  • 200 g parsnips
  • 300 ml Whipping cream
  • 100 ml whole milk
  • Nugget Parmesan for grating
  • 4 cloves peeled garlic & crushed
  • Sprig thyme
  • Fine sea salt to taste
  • Pinch ground white pepper
  • INGREDIENTS FOR THE PORK CHOP:
  • 2 x F&Co British Pork Chops
  • Sea Salt
  • INGREDIENTS FOR THE PRUNE KETCHUP:
  • 200g Pitted prunes
  • 1 Tart Apple (cox or granny smith)
  • 1 red onion finely diced
  • 200 ml Apple juice
  • 1 tsp. English mustard
  • 30 ml Balsamic vinegar
  • 30 g sugar
  • 30 ml Olive oil
  • 1 tsp. Mixed spice
  • Few turns cracked Black pepper

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