|Sat Fat 15.4g||77%|
This potato recipe is taken to flavoursome heights with the presence of inspiring flavours including apple cider marinade and rosemary which beautifully seasons the skins of the spuds! Tuck into the method below!
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 Maris Pipers
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
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
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This campaign was originally produced in the framework of a programme co-financed by the European Union