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.
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