Pork chop with baked apple ketchup
There are few things more pleasing to me than thick pork chops caramelised in a pan and left to rest in their cooking juices. The apple ketchup is easy to make and acts as the perfect foil for the pork fat.
Ingredients
For the ketchup
For the pork chop
To Serve
Step 1
Heat the oven to 180°C/fan oven 160°C/ mark 4. For the ketchup, wash the apples and place them whole into an ovenproof dish with a lid – or seal with tin foil. Bake for around 40 minutes, or until they are completely cooked and soft to the touch. Remove from the oven and leave to cool.
Step 2
Meanwhile, put the cider vinegar and honey in a saucepan and bring to the boil. Turn the heat down to a simmer and reduce by two-thirds.
Step 3
Place the unpeeled cooked apples in a blender with the vinegar reduction and blend to a purée. Use the back of a spoon to push the purée through a sieve, season with some sea salt and set aside.
Step 4
One hour before cooking the pork chops, season them generously with sea salt. When ready to cook, give them a quick wipe with a paper towel and pat dry.
Step 5
Heat a large skillet with olive oil over a high heat and add the chops, making sure that there is space for them to lie flat (in batches if necessary, keeping the first lot warm in a low oven.) The pan should be slightly hotter than feels comfortable.
Step 6
Fry for 3 minutes on one side, then add the garlic and rosemary, turn over and add the butter. Cook over a medium heat for 4 more minutes, before removing and placing on a plate to rest.
Step 7
Pour the cooking juices over the chops. Serve with the apple ketchup and extra rosemary sprigs on the side, plus roast potatoes and a green salad.
