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2 pork chops

3 eating apples

2 large or 3 medium potatoes

Handful of grated parmesan

Handful of rocket

1 lemon

Small bunch of sage

2-3 tablespoons of double cream

Knob of butter and dash of milk for the mash

Salt

Pepper

Pork chops with creamy apples and rocket parmesan mash

preparation 5 mins • you cook for 13 mins •

Serves 2 hungry people

Watch a 30 second preview of my cook-along video below

 

This is such a lovely comfort dish. Roast pork chops are so nice that I could eat them on their own anyway, but add in the creamy apples and the mashed potato and you have a sure fire winner. This is a three part recipe. In part one we prepare and cook the pork. In part two we cook the apples. In part three we finish everything off and serve.

A baking/roasting tray for the pork

A pot for the potatoes

A pot for the apples

Masher

Spoons to stir

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Before you start, put a baking tray in the oven and preheat to 190c. Put a pan of salted boiling water on the hob, have the chops on a board on your work surface with your sage and click here!

Before you start, have the apples peeled, cored and quartered by your hob, a pan on the hob for the apples and click here!

Before you start, have the potatoes drained and back in the pan. Have the butter/milk ready with the parmesan rocket and cream. Now click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Preheat your oven to 190c then season the chops with a good pinch of salt and pepper on both sides. Next you need to rub the sage over the pork on both sides. This will start the process of getting the pork flavoured with the sage. Take your board with the chops and sage over to your oven and take the hot tray out. Put a little swirl of oil onto the tray and add the chops with the sage on top and around. Put the tray back in the oven and then put the potatoes into the boiling water. The pork will take 20 minutes, but if you come back after 10 minutes with the apples chopped, everything will be ready at the same time.

10 minutes later pop the apples in a pan. Turn the heat onto low and go and get a glass of water (you'll only need a dash), and half a lemon. Squeeze the lemon into the apples and give it a stir. Then add a dash of water, enough just to wet it, as the apples have plenty of liquid in them. Leave the apples to simmer for 5 minutes after which time the potatoes should be done and ready to mash. Drain the potatoes and pop them back in the pan. By this time, the apples should have released some juice and be simmering away nicely.

Next you need to mash the potatoes. Pop the pan on a very low heat and start mashing. Once you've got rid of all of the lumps, add in a knob of butter and stir that in until it's all melted. Next add in the milk, a dash at a time, enough to loosen it, then stir it in. Add another dash of milk and stir it in until you've got a nice creamy consistency.

Add the parmesan to the mash, stir it in and turn the heat off. Pour in about 2 tablespoons of double cream to the apples and gently stir it in, then turn the heat off. Lastly add the rocket to the mash and then stir it in. Take the chops out of the oven and they should look lovely and inviting.

To serve, place a chop on one side of the plate, and top with the creamy apples. Then add a nice dollop of mash to the side and you're done!

I hope that you enjoy it.

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