Toby Refoy

from The Weighbridge Inn, Longfords,

Minchinhampton

 GL6 9AL

01453 832520 

French trimmed pork chop with crushed new wild garlic and lemon potatoes and a toffee apple puree

THIS recipe serves four.

4 French trimmed pork chops 100ml extra virgin olive oil 1 tsp fennel 6 garlic cloves 4 sprigs rosemary 400g new potatoes 200g wild garlic 100g butter 1 cooking apple 125g unsalted butter 125g caster sugar Calvados brandy (optional) l Marinade four French trimmed pork chops in 100ml of extra virgin olive oil, a teaspoon of fennel, six garlic cloves and four sprigs of rosemary. Rub into the skin and leave for two hours or overnight if you can.

  • For the wild garlic potatoes take 400g of new potatoes, boil until cooked.
  •  Coarsely dice 200g of wild garlic and add to a potatoes cooked in a pan mashing slightly and add 100g of butter and season to taste.
  •  To make the toffee apple puree, peel and core one cooking apple, grate and put into a solid based saucepan on a medium heat with 250ml of water.
  •  Cook the apple down until smooth and the water has evaporated then add 125g of unsalted butter and 125g of caster sugar.
  • Mix together and cook for five minutes until sauce has become thick and sticky. Add Calvados brandy to loosen the sauce to the consistency you want.
  •  Place the pork, rind side down in a frying pan until the skin crackles. Do this for one minute and then put into a pre-heated oven for 10 minutes.
  • To serve heat the potatoes through and place the pork chop on top with the sauce around the edge of the plate.