Whisky mustard crusted pork chops with vegetable rice with Chef Njiru

How did you become a chef?

I dreamt of it at a young age and after my GCSE I enrolled at Westminster College in London. I worked at the Royal Citadel in Plymouth while I served with the Royal Marines. I also worked at The Dorchester in the heart of London.

What would you be doing if you were not a chef?

My passion has always been food but I also love farming.

Who is your inspiration?

Gordon Ramsey, because of his perfection in the kitchen.

Which dignitary would you like to cook for?

I would love to cook for President Uhuru Kenyatta.

What genre of music best represents your style of cooking?

Hip-hop, because of my style in the kitchen.

What is the secret to making a good stew?

The secret is not to be in a rush; slow cooking is the key. Meat gets very tender.

At home, what do you love to eat?

I love our traditional arrow roots mashed with potatoes and served with a nice fry-up.

What is your most popular dish with your audience?

The house burger with our signature fries.

Words to live by?

Tough people last in tough times.

What unusual hobby do you enjoy?

I’m into bodybuilding.

The worst thing you have ever tasted?

Snake soup.

Three best restaurants in the world?

Ventana, and Zarzars and Olive Italian Kitchen in the UK.

What five ingredients are never missing in your kitchen?

Basil, cracked pepper, good knives, olive oil and Tabasco.

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Whisky mustard crusted pork chops with vegetable rice 

Ingredients

4 x pork loin chops, French trimmed, fat removed

75ml/3fl oz whisky

75g/3oz yellow mustard seeds

25g/1oz brown mustard seeds

50ml/2fl oz water

75g/3oz dried breadcrumbs

25g/1oz honey

1 lemon, juice only

1 tbsp olive oil

25g/1oz butter

Salt and freshly ground black pepper

Method:

• Preheat the oven to 200C/400F/Gas 6. Heat the whisky, honey, lemon juice and water in a saucepan until the honey dissolves.

• Stir in the mustard seeds and cook for one to two minutes, or until most of the liquid has been absorbed.

• Blend the mixture in a food processor until creamy (this will take a few minutes). Sprinkle the breadcrumbs onto a plate. 

• Brush the pork chop on one side with the mustard mixture and dredge in the breadcrumbs. Spoon the remaining mustard into a small bowl and set aside.

• Heat the olive oil and butter in an ovenproof frying pan until hot. Fry the pork chops for two to three minutes on each side, or until golden-brown on each side. Transfer to the oven for six to eight minutes, or until the pork is cooked through.

• Remove from the oven and set aside to rest.

• To serve, spoon some vegetable rice onto each plate, top with a pork chop and serve with the remaining mustard sauce.