Ingredients

• 2 tbsp sea salt flakes
• 2 tbsp dark brown sugar
• 1 tsp black peppercorns
• 4 garlic cloves
• lightly crushed
• 2 bay leaves
• 2 tbsp yellow mustard seeds
• 1 tbsp soaked in cold water overnight
• 4 sprigs fresh thyme
• 4 sprigs fresh flatleaf parsley
• 500ml/18fl oz beer
• preferably a good-quality ale
• 1 x 1-1.2kg/2lb 4oz-2lb 10oz six-rib pork loin rack
• French-trimmed (ask your butcher to do this for you)
• 75g/2½oz unsalted butter
• 100g/3½oz brioche
• roughly torn
• 1 tsp English mustard powder
• 1 tbsp brown mustard seeds
• soaked in water overnight
• 700g/1lb 9oz Swiss chard
• trimmed
• chopped into 2cm/¾in slices
• 2 large potatoes
• peeled and cut into 1.5cm/½in pieces
• 1 onion
• sliced
• 50g/1¾oz unsalted butter
• 50g/1¾oz plain flour
• 400ml/14fl oz full-fat milk
• 200ml/7fl oz chicken stock
• 100g/3½oz Gruyère
• grated
• salt and freshly ground black pepper

Directions

• For the pork
• pour 100ml/3½fl oz cold water into a large saucepan. Add the sea salt flakes and sugar and heat over a low heat until dissolved
• stirring well. Remove the pan from the heat and add 400ml/14fl oz cold water
• the peppercorns
• garlic
• bay leaves
• unsoaked yellow mustard seeds
• thyme
• parsley and beer.
• If the pork loin rack fits into the pan
• add it to the pan. Otherwise
• place the pork loin rack in a large bowl and pour over the liquid. Cover and chill in the fridge for 24 hours to marinate
• turning the pork occasionally.
• When the pork has marinated
• preheat the oven to 200C/180C Fan/Gas 6.
• Remove the pork from the marinade and pat dry with kitchen paper.
• Heat 50g/1¾oz of the butter in a large frying pan over a medium heat. When the butter is foaming
• add the pork loin rack and fry for a few seconds on all sides
• or until lightly browned all over. Transfer the pork loin rack to a roasting tray and roast in the oven for 15 minutes.
• Meanwhile
• blend the brioche
• English mustard powder and soaked yellow and brown mustard seeds to a paste in a food processor with the remaining butter. Season
• to taste
• with salt and freshly ground black pepper
• then set aside.
• For the gratin
• arrange half of the Swiss chard in a layer at the bottom of an ovenproof dish and top with half the potatoes. Sprinkle over the onion
• then top with layers of the remaining Swiss chard and potatoes.
• Melt the butter in a saucepan over a medium heat. Add the flour and whisk well to combine with the melted butter. Continue to cook for 1-2 minutes
• whisking regularly
• then gradually pour in the milk
• whisking continuously
• until all of the milk has been incorporated and the mixture has thickened to a smooth sauce.
• Whisk in the stock and half of the Gruyère and stir until melted. Season
• to taste
• with salt and freshly ground black pepper.
• Pour the sauce all over the chard and potatoes. Sprinkle over the remaining Gruyère.
• After the pork has been cooking for 15 minutes
• remove it from the oven and decrease the temperature to 180C/160C Fan/Gas 4.
• Spread the brioche and mustard paste all over the top of the pork loin rack in a thick layer
• then return the pork to the oven
• along with the Swiss-chard gratin. Cook both for a further 45 minutes
• or until the pork is cooked to your liking and the crumb has crisped up and turned golden-brown
• and the Swiss-chard gratin is bubbling and golden-brown.
• When the pork is cooked to your liking
• set it aside to rest for 15 minutes (keep warm). Continue cooking the Swiss-chard gratin for a further 15 minutes
• if necessary; otherwise
• keep warm.
• To serve
• carve the pork loin rack into six chops. Place one onto each serving plate and spoon the Swiss-chard gratin alongside.