The best pork chops with fresh bay salt, crackling & squashed purple potatoes

Pork Chops

Serves 4

  • 1 kg purple or Desirée potatoes, peeled and halved

  • sea salt

  • freshly ground black pepper

  • 4 higher-welfare pork chops, skin removed but kept

  • extra virgin olive oil

  • 1 small handful fresh thyme, leaves picked

  • 1 teaspoon fennel seeds

  • 10 bay leaves

  • 285 ml cider

  • 1 tablespoon wholegrain mustard

  • 4 tablespoons low fat crème fraîche

  • 1 knob butter

Preheat the oven to 200°C/400°F/gas 6. Parboil your potatoes in salted boiling water for around 15 minutes until tender, then drain. Score the pork skin, season it and put it in a hot roasting tray with a drizzle of olive oil. As it begins to crisp up, add your potatoes and thyme. Toss once or twice (making sure the crackling ends up on top of the potatoes so it crisps up even more) and put in the oven for around 15 minutes until cooked.



Meanwhile, pound up your fennel seeds and bay leaves in a pestle and mortar with 2 tablespoons of salt until you have a fine green moist paste. Shake this through a sieve into a bowl – this will stop it from sticking together in lumps. Pat your pork chops with a little oil – this will stop them sticking to the pan. Season the pork chops on both sides with the herb salt and keep any excess to use another day. Preheat your griddle pan until really hot. Don't add any extra oil to the pan – if you do it will start to smoke. Add your pork chops, and cook for around 3-4 minutes on each side, depending on the thickness of the pork. Try to avoid the temptation to overcook them. Once cooked allow to rest for about 4 minutes.



Heat a little pan and add the cider and mustard. Bring to the boil, then reduce by half and add the crème fraîche. Bring back to the boil and reduce again until the sauce thickens, then remove from the heat. Add the butter and shake the pan around a bit so the sauce thickens and shines. Season to taste.



Serve up the potatoes – I like to bash up half of them so they kind of smash and crumble – with the pork, a lovely piece of crackling and any resting juices from the meat. Drizzle over the cider sauce and eat – what a pleasure. Nice with a simple green salad and a pint of cider.

Nutritional Information

The best pork chops with fresh bay salt, crackling & squashed purple potatoes

With mustardy cider sauce

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Hunt down the best cut you can for this Italian-style pork chop recipe – the flavour's worth it
Serves 4
45m
Super easy
Method

I have to be honest – once you've eaten pork in Italy you have to really look around for anything as fine over here. You see, we've become attracted to breeds of pigs that grow very fast to be butchered and sold on ASAP, whereas our old farming methods used breeds that are now considered rare. They take longer to grow to maturity, which gives the meat a fantastic depth of flavour and plenty of snowy white, waxy fat that just melts in the pan. Once you've tried that, everything else comes second best.

Preheat the oven to 200°C/400°F/gas 6. Parboil your potatoes in salted boiling water for around 15 minutes until tender, then drain. Score the pork skin, season it and put it in a hot roasting tray with a drizzle of olive oil. As it begins to crisp up, add your potatoes and thyme. Toss once or twice (making sure the crackling ends up on top of the potatoes so it crisps up even more) and put in the oven for around 15 minutes until cooked.

Meanwhile, pound up your fennel seeds and bay leaves in a pestle and mortar with 2 tablespoons of salt until you have a fine green moist paste. Shake this through a sieve into a bowl – this will stop it from sticking together in lumps. Pat your pork chops with a little oil – this will stop them sticking to the pan. Season the pork chops on both sides with the herb salt and keep any excess to use another day. Preheat your griddle pan until really hot. Don't add any extra oil to the pan – if you do it will start to smoke. Add your pork chops, and cook for around 3-4 minutes on each side, depending on the thickness of the pork. Try to avoid the temptation to overcook them. Once cooked allow to rest for about 4 minutes.

Heat a little pan and add the cider and mustard. Bring to the boil, then reduce by half and add the crème fraîche. Bring back to the boil and reduce again until the sauce thickens, then remove from the heat. Add the butter and shake the pan around a bit so the sauce thickens and shines. Season to taste.

Serve up the potatoes – I like to bash up half of them so they kind of smash and crumble – with the pork, a lovely piece of crackling and any resting juices from the meat. Drizzle over the cider sauce and eat – what a pleasure. Nice with a simple green salad and a pint of cider.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 952 48%
  • Carbs 91.3g 40%
  • Sugar 8.9g 10%
  • Fat 43.0g 61%
  • Saturates 16.9g 85%
  • Protein 38.0g 84%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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