3409

Cider cured double-cut pork chop with apple and chilli relish

  • serves 2
  • Easy

A double-cut pork chop is a thicker two-bone chop, which means it’s less likely to dry out when cooking. Ask the butcher to trim it and remove the chine bone as well.

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https://youtube.com/watch?v=uycvxcYKerE%26hl%3Den%26fs%3D1

Ingredients

  • dry cider 300ml
  • coarse sea salt 4 tbsp
  • allspice berries 5
  • double cut pork chop 1, trimmed
  • olive oil
  • shallots 2 long ones, sliced
  • red chilli 1, finely chopped
  • rosemary ½ tsp chopped needles
  • Granny Smith apples 2, diced
  • cider vinegar 2 tbsp
  • golden caster sugar 2 tbsp

Method

  • Step 1

    Mix the cider, salt and allspice and put with the pork into a plastic container that the pork chop will fit in snugly. Cover and put in the fridge overnight.

  • Step 2

    To make the relish, heat 1 tbsp oil in a pan and add the shallots, chilli and rosemary. Cook until soft, then tip in the apples, vinegar, sugar and 2 tbsp water. Cook over a gentle heat until the apple is soft.

  • Step 3

    Take the pork out of the cider brine, give it a quick rinse and pat dry. Rub all over with olive oil and season really well.

  • Step 4

    Heat the oven to 200C/fan 180C/gas 6. Heat a pan to very hot. Sear the chop on both sides until well coloured (about 5 minutes on each side), then turn it onto its fat and press it down in the pan to crisp and render the fat. Transfer to the oven and cook for 20 minutes. Rest for 5 minutes, then carve into slices and serve with the relish and some buttered greens.

Nutritional Information

  • Kcals 436
  • Carbs 32.4g
  • Protein 36.8g
  • Fat 16.9g
  • Salt 2.2g
  • Saturates 4.4g
  • Fibre 2.8g
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