Cornish Food Market

Grilled Rarebit Pork Chops

Method

Can be made on the BBQ or under the grill. Serve with creamy mashed potato or a watercress and rocket salad.

1. Preheat the grill to high.
2. Snap the fat at intervals along the edge of each pork chop with scissors to stop the chops from curling when grilling. Season on both sides and place on the grill pan. Cook for 1 minute, then reduce the heat to medium-high and cook for a further 8-9 minutes. Turn the pork chops, cook once more under a high heat for 1 minute, then on a medium-high for 8-9 minutes or until just cooked through. **Bear in mind you may have to adjust the cooking time slightly depending on how thick the chops are, how hot your grill is or how near the heat source the food is placed.
3. Meanwhile, mix the Gruyère or Emmental with the Dijon mustard, cream, a little salt and freshly ground black pepper into a thick but spreadable paste. Remove the pork chops from under the grill and turn the heat back up
high.
4. Spread the cheesy mixture over each chop and return them to the grill for 1 minute, or until the cheese is golden and bubbling.

Ingredients

4 Cornish pork chops, skin removed but not the fat
65g finely grated Gruyère or Emmental cheese
1 tbsp Dijon mustard
3 tbsp double cream
Sea salt and freshly milled pepper, to taste