Smoky Pork Chops Croque Monsieur
- 4 x 200g bone in pork chops
- 50ml oil
- 2tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tsp smoked sea salt
- 4 thick slices white French bread (not stick)
- 70ml melted butter
- 30g butter
- 30g flour
- 100ml milk
- 150g grated gruyere cheese
- 25g finely grated parmesan cheese
- 1 tbsp Dijon mustard
- 60g Dijon mustard - for spreading
- 4 thick slices roast ham
- 1 red onion (chopped)
- 1 clove of garlic (chopped)
- 5g chilli flakes
- 400g tinned chopped tomatoes
- 100g demerara sugar
- 100ml red wine vinegar
- 200g cherry tomatoes (halved)
- 12 baby gherkins (chopped)
- 20g capers (roughly chopped)
- Watercress to garnish
Chutney – gently fry the onion and garlic for 5 minutes. Add the chilli flakes, chopped tomatoes, vinegar and sugar. Cook for 5 minutes.
Reduce the heat and simmer for 25 minutes.
Fold in the cherry tomatoes, gherkins and capers and leave to cool.
Croque – brush melted butter on the bread, place in a heated frying pan and toast on one side.
In a saucepan, melt the butter then add the flour, cook for 3 minutes and add the mustard.
Slowly add the milk and simmer for 3 minutes.
Take off the heat and add the cheeses. Stir until mixed well.
Lay the bread toasted side down on a baking sheet, spread with Dijon mustard and lay a piece of ham and then spoon over the cheese sauce.
Grill under a preheated grill for 4-5 minutes until bubbling and golden brown.
Chops – rub with oil, season and rub with the spices.
Griddle for 4 minutes each side (and do the fat too).
Rest the chops for 5 minutes and serve with the croque monsieur and chutney and garnish with watercress.