Pork · Autumn on a plate
Pork Chops with Apple, Roasted Vegetables and Herbs
Heritage-breed pork chops, thick-cut and bone-in, deserve to be treated like a steak. Render the fat cap until golden, keep the meat just blushing, and pair with sweet caramelised apple and roasted roots. The fat on a well-raised chop is sweet and full of flavour, so don't trim it away.
Method
Toss the roots in oil and seasoning and roast at 200°C for 25–30 minutes until tender and caramelised.
Score the fat cap of the chops at intervals and season well. Hold them fat-side down in a hot pan with tongs for 3–4 minutes to render and crisp the fat.
Lay the chops flat and cook for 4 minutes a side until the internal temperature reaches 62°C.
Add the butter, sage, thyme, garlic and apple wedges to the pan. Baste the chops as the apple caramelises, about 2–3 minutes.
Rest the chops for 5 minutes. Deglaze the pan with cider vinegar and spoon the buttery juices, apple and herbs over the chops and roots.
Ben's Tip
Render the fat cap first, on its edge, before you cook the flat sides. It bastes the chop from within and turns a good chop into a great one.
To Drink
A white with body and acidity, such as a Chenin Blanc from the Loire or a lightly oaked Chardonnay, cuts the richness of the pork.
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