Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.