Grilled pork chops with almond croquettes and house salad

Grilled pork chops with almond croquettes and house salad

Home Comforts
Yuki Sigura

When I was growing up on the farm, proper grilled pork chops were what we lived on. That and butter, of course. We never served chops like this – it would be frozen croquettes, if anything – but making your own croquettes makes the potatoes more of a treat and adding the almonds works really well.


Quantity Ingredient
150ml vegetable or sunflower oil, plus more to deep-fry
2 pork loin chops
1 apple, cored and cut into wedges
sea salt
freshly ground black pepper
1 egg yolk
1 egg, lightly beaten
1 teaspoon english mustard
2 teaspoons runny honey
2 tablespoons cider vinegar
1 banana shallot, finely chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped flat-leaf parsley leaves
1 tablespoon finely chopped mint leaves
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped thyme leaves
500g mashed potatoes, (see note)
50g plain flour
75g flaked almonds
1 little gem, roughly chopped
2 handfuls lamb’s lettuce


  1. Preheat the grill to high and heat the oil for deep-frying in a deep-fat fryer or large saucepan to 180°C. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)
  2. Place the pork chops into an ovenproof frying pan along with the apple wedges, then season the pork fat with salt and place under the grill for 10 minutes, turning halfway through.
  3. Meanwhile, make my ‘house dressing’. Place the egg yolk into a bowl along with the mustard and honey. Add the cider vinegar and whisk, then gradually add the 150ml of vegetable oil, whisking all the time until thick and creamy.
  4. Add the shallot, garlic, 1 tbsp of the parsley, all the mint, basil and thyme and whisk once more, then check the seasoning and set aside.
  5. Check the seasoning of the mashed potatoes, then add the remaining parsley and mix well. Take a small handful of potato and roll into a sausage shape. Repeat to shape all the mash into croquettes.
  6. Place the flour, beaten whole egg and almonds in three shallow dishes.
  7. Roll the potato sausages in the flour, then the egg and finally in the flaked almonds to coat.
  8. Place into the fryer in batches for two or three minutes until golden, crispy and hot through, then drain on kitchen paper while you cook the rest.
  9. Place the salad leaves in a bowl and add enough dressing to just coat the leaves, then serve alongside the croquettes, pork chops and apples.


  • Place 1 kg floury potatoes, peeled and cut into chunks, into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer until the potatoes are tender. Drain the potatoes and return to the pan, then place over a low heat for a couple of minutes to dry them slightly. Pass the potatoes through a ricer, then add 150 g unsalted butter and 150 ml double cream and beat to form a very smooth mash, seasoning to taste with salt and pepper.
James Martin
Saturday Kitchen
comfort food
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