Jason Atherton is a well known TV chef and his restaurant ‘Pollen Street Social’ has been on our list of places to try for a while now as his food looks fantastic. He is also known in our house as ‘the man what makes food’ due to his apparent inability to use proper grammar when he forms a sentence. It makes me yell at the TV every time he’s on it.
Aside from that, he also has a recipe book called ‘Gourmet food for a fiver’ which concentrates on making delicious food on a budget. Since eating well cheaply is a personal daily mission of mine, I snapped this book up, especially as the book itself only cost me a fiver from ‘the Works’.
The book is great, with lots of achievable and tasty sounding recipes, with simple easy-to-find ingredients. This is the first I’ve tried and it turned out really well. Pork, black pudding and apple is a classic combination so this was always going to work, but as someone who doesn’t eat a lot of pork this made a really nice change for me.
The recipe recommends that you make an apple puree to serve with it, but I didn’t bother and this was still delicious.
- 4 pork chops
- 1 tsp sugar
- 2 tsp lemon juice
- 1 granny smith apple
- 1 large potato, scrubbed
- 70g black pudding
- 1 tbsp olive oil
- 1-2 tbsp veg oil
- 60g butter
- 1 shallot, peeled and finely chopped
- 5 thyme sprigs, leaves picked
- 1 garlic clove, peeled and finely chopped
- 500ml cider
- 500ml light beef stock
- 250ml chicken stock
- 1 tbsp wholegrain mustard
- Preheat the oven to 170c/Gas 3. Set the pork chops aside at room temperature
- Whisk the sugar and lemon juice together. Peel the apple and cut into 5mm thick slices. Using a 4cm pastry cutter, cut out 12 rounds. Add to the lemon juice, turn to coat and leave to marinate for at least 20 mins.
- Cut the potato into 5mm slices and boil for 3-4 mins. Cut out 12 rounds with the pastry cutter.
- Cut the black pudding into 5mm slices. Heat the olive oil in a frying pan and fry the slices till crisp. If your black pudding slices are large, cut down to size with the pastry cutter. keep warm.
- Season the chops with salt. Heat a frying pan on a high heat and add a little veg oil. Brown the chops for 2-3 mins on each side. Add the butter and spoon over the chops to glaze them.
- Transfer to a baking tray and cook in the oven for 3-5 mins depending on thickness. Set aside to rest in a warm place.
- Add the shallots to the pan and cook gently for 3-4 mins until soft. Add the thyme and garlic and cook for 2 mins.
- Increase the heat to medium and pour in the cider , stirring to deglaze the pan. Let it bubble down until the liquid has almost gone. Add the beef stock and reduce by half then do the same with the chicken stock.
- Whisk in the mustard and reduce until thickened.
- Fry the potato discs until golden, drain on kitchen paper and season with salt before serving.