Pork Chops with Saffron Sauce Served with Philly Dauphinoise

For the Philly Dauphinoise

Ingredients:

2 potatoes, thinly sliced 
2-3 tbsp Philadelphia cheese 
4-5 tbsp grated Parmesan 
1 onion, chopped finely 
2 flakes of garlic , chopped finely 
1/2 cup milk 
1 tbsp unsalted butter 
Salt & Pepper for seasoning

Method:

1. Pre heat the oven at 200deg. Lightly grease a small rectangular baking tray.

2. In a saucepan, melt the butter. Add the chopped garlic and onion, cook until soft. Add the Philadelphia cheese, stir well.

3. Pour in the milk and let it boil. Stir until you get a smooth consistency. Season with Salt & Pepper. If the sauce is too thin, you can add plain flour, but mix well to avoid lumps.

4. Layer some potatoes in the baking dish. Pour the sauce mix over. Add another layer of potatoes followed my the sauce mix. Continue until all the potatoes are used. Sprinkle the Parmesan and place in the oven to cook.

5. Reduce the gas to 150C and cook for 1-1.5 hours. You will need to cover with foil after 30 mins to avoid the dish from browning.

For the Pork Chops

Ingredients:

6 lean pork chops/fillets 
1 green chilly, finely chopped 
1 tsp dry chilli flakes 
1.5 tbsp five spice powder (alternatively you can use any curry powder) 
1 tsp light soy sauce 
1 tsp dark soy sauce 
1 tsp Worcester sauce 
1 tsp fish sauce 
1 tbsp ginger/garlic paste 
1 stock cube, powdered 
1/2 tsp turmeric powder 
1/2 tsp garlic powder 
1-2 tsp honey 
Freshly crushed Pepper for seasoning.

Method:

1. Marinate the meat with the above ingredients, leave overnight.

2. Heat a pan with 1 tsp oil. Flash fry the meat for a minute either side to seal the juices.

3. Place in a pre-heated oven and cook at 180C for 30-40mins or until meat is cooked.

4. For the sauce, use the same pan used to flash fry the meat. Add little water/stock/wine, let it boil. Add 1 tbsp plain flour. Pour in 2-3 tbsp milk and 1-2 strands of saffron. Cook until sauce is thickened. Can be poured on top of the meat or on the side.