Roasted Pork Chops with Apples, Pearl Onions and Rosemary Gravy, Whole Grain Mustard Mash, Sautéed Spinach
This recipe serves four people as a main course.
- 4 pork chops
- 200g pearl onions peeled
- 2 cloves garlic peeled and chopped
- 1 bottle cider
- 1 table spoon flour
- 100mls chicken stock
- Sprigs of rosemary
- Olive oil
- 250g baby spinach
- 1kg potatoes
- 50g butter
- Wholegrain mustard
- Peel the potatoes and place in a pot of cold water, bring to the boil and reduce to a simmer. Cook until tender and then mash. Fold in the butter, whole grain mustard and season with salt and pepper.
- Put a heavy based pan on a medium heat and sear off the chops take out and set to one side. In the same pan add the pearl onions, garlic, sprigs of rosemary and sauté for a couple of minutes add table spoon of flour and cook for a minute.
- Then add the cider and the chicken stock.
- Stir until all combined, add the peeled and quartered apples along with the chops back to the pan and roast in a preheated oven for 30 minutes until golden.
- Sauté the spinach in a little olive oil.
- To serve: Use one pork chop for a portion with some of the mash a little of the spinach and some of the delicious gravy.
- Be sure to seal off the chops with the fat side first to help render the fat.
- Try and plant a small few herbs in pots as they last longer and will bring lots of flavour to your cooking.