Ingredients
- 500g floury potatoes such as Maris Piper, peeled and halved
- 150ml milk
- 60g butter
- 60g mature cheddar cheese, grated
- 6 sage leaves, finely shredded
- Salt and white pepper
- 2tbs rapeseed oil
- 2 thick pork rack chops (250g each approx)
- 4 banana shallots, peeled and halved lengthways
- A sprig of thyme
- 2tbs balsamic vinegar
1 Put the potatoes on to boil. When they're cooked, drain, mash with the milk and butter.
2 Add the cheddar and sage, then season and keep warm.
3 Meanwhile, heat a frying pan with the oil. When the oil is gently smoking, lay the chops carefully into the pan.
4 Cook for five minutes on one side on a medium-high heat. Turn the chops over, then turn down the heat a little.
5 Add the shallots and thyme, then season. Continue to cook for a further 10 minutes or so, taking care that the shallots are turned every so often as they soften.
6 For the last part of cooking time, hold the chops one by one on their side to crisp the fat for a minute. When this is done, lay them down once more, then add the balsamic vinegar to the pan. Turn off the heat, then swirl everything around to coat. Cover the pan and allow the chops to rest for a few minutes.
7 Serve the chops, shallots and juices on warm plates alongside the mash.
