Pork Chops with Tagliatelle and Watercress

Method:

First put a large saucepan of  salty water on. 

Now heat a frying pan to a medium heat.  Season the chops, put a little oil into the pan and fry for 5 to 6 minutes each side just until firm, not overcooked.  Add a little butter to coat. 

While the chop is cooking soften the shallot and garlic in half the butter.  Now add the Madeira then reduce by two thirds.  Add the chicken stock and reduce until slightly glossy.  Whisk in the remaining butter and season well.

Cook the pasta for 2 minutes, drain well, season well.  Toss in some butter.

Put the pork chop on a plate with the sauce, the pasta sprinkled with the chives, and the watercress on the side.