Pork Chop With Stuffed Baked Apples, Roasted Shallots And Boulangère Potatoes
This recipe is a delightful combination of flavors and textures. The boulangère potatoes are rich and savory, accented by the sweet and tangy stuffed baked apples with roasted shallots. The juicy and tender pork chops bring a satisfying element to this elegant dish. Enjoy the comforting aroma as this meal cooks in your oven, creating a warm and inviting meal for any occasion.
— Constant Cookbook
Ingredients
- knob of butter
- 850g/1lb 14oz potatoes
- 400g/14oz onions
- and freshly ground saltblack pepper
- 450ml/16fl oz chicken stock
- 25g/1oz raisins
- 25g/1oz sultanas
- 4 tbsp calvados
- 50g/1¾oz demerara sugar
- ¼ tsp ground mixed spice
- ¼ tsp ground cinnamon
- 25g/1oz blanched hazelnuts
- 2 Bramley apples
- 2 small banana shallots
- , for drizzling oil
- 2 tbsp olive oil
- 2 pork chops
- 100ml/3½fl oz pork jus or gravy
- 2 tbsp chopped flat leaf parsley
Instructions
- For the boulangère potatoes, preheat the oven to 170C/340F/Gas 3½ and butter a larger ovenproof dish.
- Mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to the prepared dish and pour over the stock. Roast for 1-2 hours, or until the onions are soft and caramelised and the potatoes golden-brown.
- For the stuffed baked apples and roasted shallots, preheat the oven to 200C/400F/Gas 6.
- Place the raisins and sultanas in a bowl. Add two tablespoons of calvados and leave to soak for a few minutes.
- After soaking, add the sugar, mixed spice, cinnamon and blanched hazelnuts.
- Spoon the fruit mixture into the centre of the cored apples, pressing in to fill well then drizzle the rest of the calvados over the apples.
- Place the apples and shallots on a large piece of aluminium foil and drizzle with a little oil. Wrap the foil around the apples to create a parcel and bake for 20-30 minutes.
- For the pork chop, preheat the oven to 200C/400F/Gas 6.
- Heat a large frying pan and add the oil. Once hot, add the pork chops and cook on each side for 2-3 minutes, then transfer to the oven for 5-8 minutes, or until cooked to your liking.
- To serve, place a pork chop on each plate and serve with the baked apples, shallots and potatoes. Drizzle over the jus and sprinkle the flatleaf parsley.
Prep Time
PT30M
Yield
Serves 2
Comments
No comments found.