Cooking Time: 35 minutes
What You’ll Need:
- 900g potatoes, peeled and cut into chunks 25g butter
- 3 tbsp milk
- 2 x 500g packs 2 British thick pork chops
- 1 tbsp olive oil
- 2 Braeburn apples, unpeeled, cored and each cut into eight
- 1 large rosemary sprig, leaves only
- 170g kale, shredded
- 4 salad onions, finely sliced
- 200ml dry cider
- 300ml pot half-fat crème fraîche
- 1 tsp Dijon mustard
What To Do:
1) Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Boil the potatoes for 15-20 minutes until tender. Mash with the butter and milk; keep warm. Meanwhile, rub the pork with olive oil and fry in a hot pan for 2 minutes each side until browned (make sure you brown the fat too). Transfer the pork to a roasting tin.
2) Off the heat, add the apples to the pork juices. Spoon the apples and juices over the pork, scatter with the rosemary and season. Bake for 15 minutes until the pork is cooked, then transfer the pork to a plate, cover with foil and leave to rest. Return the apples to the oven for 5-7 minutes until tender.
3) Meanwhile, cook the kale for 4-5 minutes until just tender. Drain and toss with the salad onions. Fold into the mash, season well and keep warm.
4) Transfer the apples to the plate with the pork, and cover. Put the roasting tin on the hob, add the cider, bring to the boil, then bubble for 3-4 minutes, stirring until reduced by half. Stir in the crème fraîche and mustard, season and warm through. Pour over the pork, apples and kale mash to serve.
Recipe from Marksandspencer.com