Pork chops with apple mash

Pork chops with apple mash

These pork chops with apple mash are a real comfort food perfect for the dark nights setting in. The apple adds a wintry warming depth of flavour to the mash.

45 minutes. Serves 2. Easy

  • floury potatoes 500g, peeled and chopped
  • Bramley apple 1 about 200g, peeled and chopped
  • Butter
  • oil for frying
  • pork chops 2 fat ones, on the bone if possible
  • onion 1 large, halved and thinly sliced
  • thyme a few sprigs
  • plain flour 1 heaped tsp
  • dry cider 250ml
  • horseradish sauce 1 tbsp
  • green beans 150g

Put the potatoes in a pan with lots of seasoning and a big knob of butter. Add enough water to just cover then bring to a boil, turn down and gently simmer for 10 minutes. Add the apple and cook until the apples and potatoes are tender (the apple will go a bit mushy as it’s a Bramley but don’t worry). Tip everything into a sieve or colander and leave to drain.

Heat a heavy frying pan until it is very hot. Rub the chops with oil and season. Using tongs, hold the chops fat side down in the pan until the fat is crisp and golden then put flat side down in the pan and sear for a few minutes on each side until well browned. Lift out then lower the heat and add the onions.

Fry for about 20 minutes until very soft and dark golden (don’t skip this step as it gives the finished sauce a really deep colour). Add the thyme and flour and stir until the flour has been soaked up. Gradually stir in the cider and bubble up ot a sauce. Simmer for 2 minutes then add back the chops and give them another 5-7 minutes in the sauce, turning until cooked through. Tip the potato and apple back into its pan and mash with another knob of butter and the horseradish. Stir until reheated. Serve the chops, sauce and mash with buttered green beans.

PER SERVING 718 kcals, protein 43g, carbs 71.5g, fat 25.8g, sat fat 9.6g, fibre 9g, salt 0.9g

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Halloween ice cream

Who says ice cream is only for summer? Certainly not the Americans. Hats off to Portland-based ice cream merchants Salt & Straw for coming up with Dracula’s Blood Pudding (pictured), Chocolate Graveyard and Essence of Ghost (no, we’re not sure either) in honour of Halloween. For frozen treats closer to home this weekend, here are three reasons to scream for ice cream:

Current flavours at Manchester’s Gingers Comfort Emporium include Plum Crumble, Eccles Cake and “Chorlton Crack” (salted caramel & peanut butter).

At Ruby Violet in Kentish Town, choose from Quince with Moscato d’Asti, Flintham Damson with Sour Cream, or spicy Masala Chai.

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