Tuesday, 1 October 2013

THE LAST QUARTER & A SUPERB PORK CHOP RECIPE


in the pan

It's the first of October, and officially the last quarter of the year, the sun is shining  (a great omen) thus it seems a fit time to get back into posting some new recipes and news.


I have been wanting to post this recipe for weeks now, but alas,  becoming pregnant and managing one's ability to deal with food as well as one's energy levels (as in extremely low and uninspiring) has hampered my efforts. The good news is time passed has allowed me to start feeling "normal" once more and thus finally getting myself organized and creatively amped enough to start writing again. 

What a relief !

And so I'm hoping the last quarter of 2013 is going to allow for some fun projects to materialize, at least one more Pig's Ear Dinner to happen and many more recipes to be posted to inspire you.
on the plate

PORK CHOPS IN THE PAN WITH CIDER APPLES
This is a simple, easy and very tasty way to serve up the humble pork chop. Being the most popular item sold off our Food Order List,  it seems only sensible to post a recipe about a great way to enjoy them. The recipe is from Valentine Warner's "The Good Table." His book offers some great meat recipes and this being the most straight forward and possibly the most delicious. Good quality, Free Range pork is essential here, as is the sage - so make sure you have both before recreating it for yourself to tuck into.

serves 1

1 pork chop, thick cut
1 dessert apple
cider vinegar
castor sugar
flaked sea salt & black pepper
30g butter

Pre heat your oven to 200degC.
Deeply score the rind of the chop at 2cm intervals all the way along. Peel the apple off the four sides, leaving the core to be chucked into the compost. Cut into the apples to form slices but keeping them intact at one end. Splash the apples with a little cider vinegar, a teaspoon of sugar and a light sprinkling of salt.

Melt the butter in an oven proof frying pan over a medium low heat. When it starts to foam, lay in the sage  leaves and cook undisturbed for a minute or so on both sides, or until crisp. Transfer the eaves to a piece of kitchen paper.

Turn up the heat and season the chop well. Add it to the pan along with the apples. Squish the apples down a bit to get as much of the surface area to touch the pan. Cook the apple and chop for 2 minutes, or until the chop has browned nicely, then turn the chop and spoon over some of the melted butter. transfer the pan to the oven and continue cooking for another 7-8 minutes - until the chop is done, retaining a faint pinkness.
On serving make sure to pour over the buttery pan juices over the chop and top with the crispy sage leaves.






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