There is nothing more delicious and warming to me than a gorgeous piece of meat, creamy sauce and buttery mash potato. This is a true taste of Scottish food for me. Using a gorgeous Scottish whiskey and honey will really do the trick! If you're not a fan of whiskey you can use brandy!

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Ingredients

4 Bone-in Pork Chops, generously seasoned THE NIGHT BEFORE with flaked salt, thyme and black pepper.

1 white onion, finely chopped

6 Garlic Cloves, finely chopped

1 Tbsp Fennel Seeds

1 Tsp Caraway Seeds

1 heaped Tbsp Mustard

½ cup Butter, fridge cold and halved

1 Tbsp Plain Flour

2 cups chicken stock, boiling

¼ cup Whisky OR Brandy

1 Tbsp Scottish Honey

2 Tbsp finely chopped Tarragon (plus extra to garnish)

⅓ cup Double Cream or Heavy Cream

1 lemon, the zest

Salt and Black Pepper to taste

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1. Fry the seasoned pork chops in half the butter 3 minutes a side until golden and caramelized. Place onto a plate and cover an aluminum foil and set aside.

2. Fry the onions, garlic, fennel seeds and caraway seeds in the flavored pork butter until golden brown and soft.

3. Add the flour and mustard and stir until the onions are coated.

4. Slowly pour in the whisky or brandy and stir until a thick paste forms.

5. Add the chicken stock and 2 tbsp of tarragon. Allow to bubble away on a medium heat until slightly thickened.

6. Add the zest of 1 lemon. Season with the honey, remaining butter and a pinch of salt and black pepper, and then finally the cream.

7. Add the pork chops back into the frying pan with the sauce and scatter over more tarragon.

Serve with mash potato or even rice.