Superfood of the moment, Black Pudding takes centre stage in JP's pork recipe on the Today show today - a great one to add to your regular family dinner rota.
Ingredients:
- 4 pork chops, bone in
- 1 small log of black pudding, diced
- 100g baby spinach, washed
- 240g chickpeas, cooked
- 50g butter
- A few sage leaves
- 200ml chicken stock
- Rapeseed oil
- Sea salt
Method:
- To cook the pork chop: heat some oil in a large frying pan. Sear the pork chops on both sides until nicely browned. When you’re happy with the colour, add the butter and the sage to the pan. Baste the chops for a few minutes. Place the chop in a 180˚C and cook for 10 minutes. Remove from the oven and rest for 5 minutes.
- In a clean pan, fry the black pudding in a little oil. Add the chickpeas and the chicken stock and bring to the boil. In the last minute, add the spinach.
To Serve:
Spoon the black pudding and chickpeas on to a place the pork chop on top. Garnish with a little chopped sage.
For more from JP McMahon, you can follow him on Twitter: @mistereatgalway and his Michelin star restaurant: @AniarGalway
Follow the Today Show on @rtetoday and RTÉ Food @RTEFood
