Perfect Pork Chop with Inch's Apple Cider Butter Sauce

Inch's Apple Cider is the perfect pairing for this barbecued pork chop. Served with skinny fries and a fresh green salad, it's the ultimate al fresco barbecue dish from guest chef, Big Has.

Done in 1 hour

Serves 4

Dish by Big Has

Ingredients

Pork:

2 largebone in pork chops

2garlic cloves, peeled and crushed

1/2 tbspfennel seeds

1/2 tbspcoriander seeds

Large pinchsalt

1 tbspfresh sage

1 tbspfresh rosemary

1/2lemon, peel

Extra virgin olive oil

Cider Butter Sauce:

2Granny Smith apples, peeled, cored and quartered

3shallots, peeled and halved lengthways

3 sprigsfresh thyme

1 tbspfresh sage

1 tbspfresh rosemary

2garlic cloves, crushed

1/2 bottleInch's Apple Cider

500mlchicken stock

50gunsalted butter, cubed

Salt, to taste

To serve:

Skinny fries

2radishes, sliced

150gMixed greens

50mlolive oil

1lemon, juiced

1 tbspwholegrain mustard

1 tbspchives, finely chopped

This juicy, marinated pork chop is perfectly barbecued and served with Inch's Apple Cider braised apples and shallots for the perfect summer dish. All of the ingredients are locally sourced, so they taste even better - just like Inch's, who source the apples within 40 miles from their mill!

Method

Start by heating your barbecue (if using). Next, add garlic, fennel, and coriander seeds to a pestle and mortar with a pinch of salt. Bash together to form a paste, then add olive oil and herbs.

Rub all over the pork chops, add some lemon peel, and leave to marinate for at least 20 minutes.

In a skillet, add your peeled apple quarters and cook until nicely coloured. Meanwhile, char the shallots over the barbecue, directly over a gas hob, or in the skillet with the apples.

Once you've got some nice colour on the shallots and apples, add the garlic and herbs, then deglaze with Inch's Apple Cider.

Once some of the cider has cooked off and you've scraped everything up from the bottom of the pan, add in the chicken stock. Let this reduce by half, then finish with cold butter.

Cook your pork chops over the barbecue, 6 minutes per side or until nicely coloured and cooked to your liking. Don't forget to render out some of the fat from the fat cap.

Leave the pork chops to rest for 10 minutes once they come off the barbecue.

Dress the greens and radishes in salt, mustard, olive oil, and lemon juice.

Slice the pork chop off the bone then slice up. Serve with the pork chop with braised apples and shallots, and the cider butter sauce. Plate up with a handful of skinny fries, the dressed greens, and chives. Enjoy!

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