Barnsley-Style Pork Chops Recipe from Paul Harris

Barnsley-Style Pork Chops Recipe from Paul Harris

This dish is aimed at achieving two things. Firstly, it is the very OPPOSITE of food on the campaign trail. Campaigns run on pizza, burgers and coffee and very little else. Working on a campaign is a sure fire way of putting on 20 pounds. And that is before you factor in all the campaign stops in diners, county and state fairs and fund-raising dinners. You often read about how candidates are fitness fanatics, making sure they get a daily work out while on the road. That is why. They would die of a heart attack if they were not. But this dish takes care, uses a variety of wholesome ingredients and is deliciously tasty. As I said, this dish is everything campaign food is not. Enjoy it.

Secondly, as an Englishman, I am dedicated to correcting the long and sorry image my country has for terrible food. This is terribly unfair. England has an amazing tradition of recipes, many of them very old.  Over the past decade the country has rediscovered many of them and – more importantly – focused on great quality ingredients. This recipe reflects proper English food.  The recipe comes from the city of Barnsley, which is in the northern English county of Yorkshire. That too reflects another much overlooked aspect of English food which is that it is regional. All over England there are delicious regional recipes just waiting to be tried out. This is one of them.

Recipe courtesy of English Traditional Recipes: A Heritage of Food and Cooking by Annette Yates (Hermes House, 2007).

 Paul Harris’s Website

Paul Harris’s Guest Author Blog:
Why I Set a Novel Inside the World of American Politics

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes
Yield: 4 servings
Serving Size: 1 chop

A simple recipe for moist, juicy pork chops with a slightly tart mustard sauce. A British classic!


2 tablespoons chopped fresh sage
4 tablespoons olive oil
4 pork chops (one inch or less in thickness)
Salt and black pepper
1/2 cup beef stock
3 tablespoons whole grain mustard
2 teaspoons Worcestershire sauce


  1. Mix the sage and oil and rub the mix over both sides of the chops. Leave to stand for half an hour to allow it to soak in. Season with salt and pepper.
  2. Cook chops in frying pan set over medium heat for 5-8 minutes each side, or until cooked. (No need to add oil as chops are already marinated.) To check if done, make a small slice in one chop to see if cooked through.
  3. Lift chops out and keep warm. Pour stock into pan, add mustard and heat until mixture in the pan boils. Reduce it by a third. Add Worcestershire sauce and stir.

    Serve chops with sauce poured generously over them.

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