|Sat Fat 15.4g||77%|
If you have time, marinate the pork chops for a few hours in the cider. This helps tenderise them and give them plenty of flavour. If not, half an hour will do.
Bring a pan of water to the boil and parboil the potatoes for 4 minutes. Drain.
Heat the oven to 150c.
Heat a sauté pan with a little oil. Drain, reserving the marinade, and pat dry the pork. Cook for six minutes each side, remove from the pan and put on a tray in the oven while you make the potatoes and sauce.
Add the potatoes to the sauté pan, season well and add the rosemary and apple.
Cook until golden brown.
Meanwhile, gently cook the onion in a little oil until soft, turn up the heat and pour in a good splash of the cider marinade. Reduce by half, turn the heat down, season then stir in the cream and mustard and heat until bubbling.
Serve the pork on top of the potatoes and with a good amount of the mustard sauce.
200g Rooster potatoes, cubed
2 thick cut, bone in pork chops
1 small bottle of dry cider
2tbsp wholegrain mustard
80ml double cream
1 small red onion, finely sliced
1 sprig of rosemary
2 Braeburn apples, peeled and cubed
Rapeseed or olive oil
Salt and pepper
Spiralized Potato Wrapped Cod with Herbs
Impress your guests with this delicious herby cod dish, which is ready in under half an hour!
Looking for a healthy lunch meal to bring into work? Look no further as this potato and courgette recipe gives you all the nutrients you need to get through the day.
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
Tuck into this incredibly warming snack packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!