DukesHill Ingredients
2 pork chops
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Other ingredients
1 tsp fennel seeds
1 tsp coriander seeds
black pepper
sprigs of thyme
1 fresh mackerel
2 egg yolks
1 heaped tsp Dijon mustard
1 tsp flaky salt
freshly ground black pepper
juice of 1 lemon
50ml olive oil
150ml sunflower oil


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Who’d have thought pork chops with mackerel mayo would work, but it so does! I have to credit the wonderful cooks Valentine Warner and Gill Meller for inspiring this recipe. I had the pleasure of seeing them cook some dishes on a fire pit at the Port Elliot Festival in Cornwall the same day as the Martini class I attended, so I may have fused several recipes together – the little grey cells were a little fuzzy! Either way this version is delicious too. Basically an English take on Maiale Tonnato.
Category Dinner
Serving 2
Prep Time 20 minutes
Cook Time 40 minutes


  1. Step 1 Preheat oven to 190°c/170’C fan/ gas mark 5.

  1. Step 2 Drizzle the gutted mackerel with a dash of olive oil, then bake for 10 minutes. Remove from baking tray and allow to cool.

  1. Step 3 Put the chops into the same, fishy tray, sprinkle with a pinch of salt – especially the fat. Grind fennel and coriander in pestle & mortar and sprinkle onto the chops along with a good grind of black pepper. Bake for about 30 minutes – until preferably still just off-pink. Allow to rest for 5 minutes.

  1. Step 4 Meanwhile make the mayonnaise in a food processor. Whisk the egg yolks, lemon juice, mustard, salt & black pepper. Slowly drizzle in the olive oil and the sunflower oil until fully emulsified.

  1. Step 5 Skin the cooled mackerel and remove the flesh carefully from the bones. Flake the fish into the mayonnaise and mix in gently.

  1. Step 6 Serve the pork chops with the fishy mayo dolloped alongside.

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