Recipe

Ingredients

• 4 pork chops
• Olive oil
• 400g egg tagliatelle
• 4 tablespoons chives, finely chopped
• Big bunch of watercress
• 60g butter
• Salt and pepper

For the sauce

Method

1. Heat a frying pan to a medium heat. Season the chops, put a little oil into the pan and fry for 5 to 6 minutes each side just until firm, not overcooked. Add a little butter to coat.
2. While the chop is cooking, in a separate pan, soften the shallot and garlic in half the butter. Now add the Madeira then reduce by two thirds. Add the chicken stock and reduce until slightly glossy. Whisk in the remaining butter and season well.
3. To make the pasta, bring a large pan of water to the boil, add the pasta and cook until al dente, drain well and season. Toss in some butter.
4. To serve, plate up the pasta first then add the chives, then the pork chop and pour over the sauce. Add the watercress on the side.