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Pork Chops with Grilled Lemon and Dandelion Wine Sauce

April 20, 2010

wines at borough marketI may not have mentioned this before, but I love the Borough Market. I mean really, *really* love it! No surprises there, eh? Any foodie or person who even remotely enjoys flavour in all its shapes and sizes should absolutely make a trip here. From the lovely paté lady, through the breads, sausages, scallops, to the oysters and English Raclette chap; there truly is something for everyone. If I had my way, I would spend the whole of every day there ending up with a very full stomach and equally empty wallet.

During one of my last visits, I decided to (try and) not concentrate so much on the solid offerings, but have a proper old go at the more liquid varieties. This is when I discovered that one of the wine sellers does all manner of different wines; including, oddly enough, Dandelion Wine. What does it taste like? Well, it’s another one of those ‘well… at first…’ moments – much like the Cocoa Nib Vinegar. I could barely drink it, so it sat in the fridge a few days while I thought about what to do with it.

I should add at this point that I did buy a couple of other wine – damson and elderflower – and enjoyed them immensely…

After a few attempts at drinks, vinaigrettes and ‘cocktails’ it became clear that this puppy was made for cooking with – which is when I came up with this little recipe. That familiar dandelion tartness tempered by the cream and caramelised grilled lemon, and those carrots bring an earthy depth to the dish which balances it quite nicely. I have tried this with a dry white wine and it does work fine, even if it is a little less exciting!

This served 2 with seconds. You want nice, thick chops with a good layer of fat. I served it with buttered and seasoned boiled potatoes.


  • 2 Large Pork Chops (slice the skin off)
  • 3 or so sprigs of Thyme (not lemon thyme, fyi!)
  • 200ml Dandelion Wine
  • 100ml  Chicken stock
  • 50ml Double Cream
  • 1 Lemon, quartered length ways
  • Little Olive Oil

For the carrots

  • 2 or three large carrots, diced
  • Pinch of Ground Cumin
  • 1 black Cardamom pod, crushed
  • 20g of Butter

Get cooking

Preheat the oven to 180°C.

Rub a little olive oil on the well dried chops. Some like to score the fat round the outside, do so if you want but I don’t feel it does much. Season the chops and press in the chopped thyme leaves. Get a griddle pan smoking hot and add the chops on one side for a couple of minutes – we want nice grill marks for flavour. Turn and repeat; it won’t need as long on this side. Now, with a pair of tongs, hold the meat fat side down towards the edge of the pan. I usually drop the heat here, too, as there isn’t enough surface area extracting heat from the pan so it can get *very* smoky and there is simply no need to go through that! You may even want to do so before this point as every bit of the marmitey goodness left in the pan should be used in the sauce.

Check for doneness and if it’s well marked but undercooked, put in the oven for 5 to 15 minutes, depending on thickness. Lightly salt the lemons and place them on the griddle beside the meat.

In a separate pan, reduce the stock and wine by half. When the chops come out, have a quick look at the griddle pan and if it is not a burnt mess, deglase it (carefully) with the reduced stock and wine. Add the double cream and let it gently bubble until ready to serve.

For the carrots; steam or boil until al dente. Refresh in some cold water, if you want; this brings the colour right back into them. Now, melt the butter in a pan with the cumin and cardamom, when it starts to froth add the carrots and reheat them.

You’re all set to serve!

3 Comments leave one →
  1. April 20, 2010 5:17 pm

    Very nice – pork in a creamy wine sauce sounds marvelous! I wonder where/if I can find dandelion wine?

  2. April 20, 2010 5:31 pm

    Borough Market rocks. No doubt about that. So much to see, buy, eat, sample, photograph :) By the way, this looks very lovely. I want that dandelion wine sauce please. oh yes, and the rest of the dish too.

    • April 26, 2010 3:49 pm

      So true! My site header is from the BBQed chorizo guys. Nom nom nom! And thank you :)

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