Pork loin chops with apple, bacon and chestnuts
This is something I rustled up one midweek evening from a collection of things in the fridge and store cupboard. The overtones are autumnal but it's just as good in the depths of winter!
6 loin chops
Half packet of streaky bacon, chopped
1 and a half Bramley apples peeled, cored and chopped
Half pack vacuum packed peeled chestnuts, finely chopped
Cup of apple juice
Cup of white wine
450ml fresh chicken stock (or stock cube if you have no fresh stock)
3 garlic cloves peeled and crushed
Thyme, stalks stripped and leaves finely chopped
3 shallots peeled and chopped
6-8 chestnut mushrooms, chopped
Salt and pepper
Season with salt and pepper and brown the chops in a non-stick casserole or heavy-based pan (oven-friendly) using a tablespoon of olive oil.
Once lightly browned on both sides, remove the chops to a plate and set aside to rest. Add the shallots, bacon, mushrooms and apple to the pan. Allow to soften for 5 minutes or so before then placing the chops carefully back in the pan making sure they are all in contact with its base. Then add the wine and apple juice and allow to reduce. Add the crushed garlic and thyme followed by the stock. Bring to the boil and then put the dish in a moderate oven for the meat to absorb the flavours and for the stock, wine and apple juice to reduce to a flavoursome gravy.
Serve with buttery mash and green beans or cabbage.
6 loin chops
Half packet of streaky bacon, chopped
1 and a half Bramley apples peeled, cored and chopped
Half pack vacuum packed peeled chestnuts, finely chopped
Cup of apple juice
Cup of white wine
450ml fresh chicken stock (or stock cube if you have no fresh stock)
3 garlic cloves peeled and crushed
Thyme, stalks stripped and leaves finely chopped
3 shallots peeled and chopped
6-8 chestnut mushrooms, chopped
Salt and pepper
Season with salt and pepper and brown the chops in a non-stick casserole or heavy-based pan (oven-friendly) using a tablespoon of olive oil.
Once lightly browned on both sides, remove the chops to a plate and set aside to rest. Add the shallots, bacon, mushrooms and apple to the pan. Allow to soften for 5 minutes or so before then placing the chops carefully back in the pan making sure they are all in contact with its base. Then add the wine and apple juice and allow to reduce. Add the crushed garlic and thyme followed by the stock. Bring to the boil and then put the dish in a moderate oven for the meat to absorb the flavours and for the stock, wine and apple juice to reduce to a flavoursome gravy.
Serve with buttery mash and green beans or cabbage.
Comments