Pork Chops with Brandied Liver Sauce

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Collar steaks are my absolute favourite part when it comes to making pork chops. I tend to like my chops with a little more bite and slightly chewy. For those of you who prefer other parts, it is perfectly fine. Never think in a box when cooking.

Be adventures! I love kitchen adventures. When it turns out well, rejoice! but if it fails ‘there will always be a better next time.’ Hahaha! Even I have my share of kitchen mishaps, yes even I……


(serves 2)

4 collar steaks
2 Tbsp HP sauce
2 Tbsp Lea & Perrin Sauce
sea salt
freshly crushed black pepper
grapeseed oil
4 chicken livers
sprigs of chinese parsley (garnishing)


  1. Bruise the chops with a meat tenderiser. Season them with HP sauce, salt and pepper.
  2. Heat up a large ionised non-stick pan, drizzle in some grapeseed oil. Slowly place the chops onto the heated pan. Sear for 2 minutes each side. Splash in some Lea & Perrin sauce.
  3. Add a little hot water into the pan and let the chops simmer for a while till slightly tender. Turning to ensure both sides of the chops are properly cooked and not burnt. Chops should always be moist while simmering.
  4. Place chops on the serving plates and set aside while you proceed to make the sauce.
  5. Put a little butter and some grapeseed oil into a small saucepan. Put in the chicken livers. Sear all sides till completely cooked. Remove from heat and mash them up with a fork.
  6. Scrap the mashed livers back into the saucepan and add some brandy, sea salt and black pepper. Stir continuously until it turns into a runny paste texture. Cut off heat and spoon over the chops. Garnish with a sprig of chinese parsley and serve immediately.

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